Shortcrust pastry: Make a well and place sugar, eggs, flavor, and butter (melted and cooled) in the center.
Combine everything and refrigerate for 20 minutes.
Cream: Beat the eggs with sugar, flavor, zest, and starch.
Heat the milk until it boils.
Add the egg mixture to the milk and finish the cream.
Finish: Make a layer of shortcrust pastry and prick it, add the cooled cream and cover with another layer.
Brush with a little egg white and add the pine nuts.
Bake at 160°C for 50 minutes. (Check if it is well browned on top, otherwise continue baking)
Italy
| Energy (kcal) | 252.01 |
| Carbohydrates (g) | 24.3 |
| of which Sugars (g) | 21.9 |
| Fat (g) | 14.64 |
| of which Saturates (g) | 8.03 |
| Protein (g) | 6.41 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.1 |
