1️⃣ Preheat oven to 350°F (175°C).

2️⃣ Make the crust: In a food processor, combine the flour, butter, powdered sugar, egg, and a pinch of salt. Pulse until the dough comes together.

3️⃣ Chill the dough: Remove the dough from the processor, wrap it in plastic wrap, and refrigerate for about 30 minutes to firm up.

4️⃣ Prepare the custard filling: While the dough chills, heat the milk in a saucepan over medium heat until it begins to steam (but not boil).

5️⃣ Mix the egg yolks and sugar: In a separate bowl, whisk together the egg yolks, sugar, and flour until smooth. Gradually add the warm milk to the egg mixture, whisking continuously to prevent curdling.

6️⃣ Thicken the custard: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens and coats the back of a spoon. Stir in the vanilla extract and lemon zest. Remove from heat and let it cool to room temperature.

7️⃣ Roll out the dough: Once chilled, roll the dough out on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, then trim any excess dough hanging over the edges.

8️⃣ Fill the tart shell: Pour the cooled custard filling into the dough-lined pan, smoothing it out evenly with a spatula.

9️⃣ Add the topping: Sprinkle pine nuts generously over the custard.

🔟 Bake the tart: Place the tart in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is set.

1️⃣1️⃣ Cool and serve: Let the tart cool completely before dusting it with powdered sugar. Slice and serve, enjoying the perfect balance of creamy custard and crunchy crust!