Ingredients:
200g flour
2 tablespoons sweet white wine
100g pine nuts
1 lemon (zest grated)
2 dl of Vanilla Essence
30dl of milk
3 eggs
100 butter g
100 g of sugar
1 pinch of salt
1 tablespoon flour
1 egg
Sugar glass
Preparation:
Sift the flour and mix it with the sugar, salt, lemon zest, egg, butter and wine in pieces. Mix with your hands, form a ball and place in the refrigerator for 30 minutes covered with a cloth. Grease and flour a 25 cm diameter mold, roll out the dough, pierce with a fork, cover with a sheet of greaseproof paper and put some dried chickpeas.
Bake for 30 minutes at 200ºC.
Meanwhile prepare the cream. Beat the yolks with the sugar until you get a foamy cream, add the flour and the vanilla. Add the boiling milk. Put everything on the fire and stir with a wooden spoon. When it boils, lower the heat and simmer for a minute.
Take the cake out of the oven, remove them and pour the cream, put the pine nuts on top. Bake for 15 minutes.
Remove from the oven and sprinkle with powdered sugar