SHORT PASTRY INGREDIENTS:
350g of 00 flour
80g of icing sugar
5g of baking powder
grated zest of half a lemon
vanilla extract or vanillin
150g of butter
1 whole egg
1 egg yolk
FOR THE CREAM FILLING:
500ml of whole milk
120g of granulated sugar
4 egg yolks
50g of 00 flour
grated zest of half a lemon
and vanillin
METHOD:

In a bowl, mix the egg yolks with the lemon zest, vanilla and icing sugar, while heat the milk in a saucepan.
Add the flour to the egg yolk mixture and mix everything with a whisk until the mixture is free of lumps.
Pour the egg yolk mixture into the milk, bring to the heat and mix everything gently until you obtain a cream of the right consistency, cover with cling film and leave to cool completely.
For the shortcrust pastry, mix the flour with the sugar and yeast in a bowl, add the butter and begin kneading until you obtain a sandy mixture.
Add the egg, the egg yolk, the vanilla and the lemon zest and knead everything until you obtain a block of shortcrust pastry and leave it to rest in the fridge covered with cling film.
Roll out 3/4 of the shortcrust pastry dough on a floured work surface, lining a 24cm cake tin and fill with the cream.
Cover the cake with the remaining pastry, seal the edges well, add the pine nuts and bake in the static oven at 180° for about 40 minutes.
Once cooked and left to cool, place the dessert on a serving plate and sprinkle it with icing sugar.
At this point your crumbly and delicious grandmother’s cream and pine nut cake will be ready to be enjoyed.