1️⃣ Make the pastry dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.

2️⃣ Cut in the butter: Add cold cubed butter and rub into the dry ingredients using your fingers or a pastry cutter until it resembles coarse crumbs.

3️⃣ Form the dough: Add the eggs and mix until a smooth dough forms. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

4️⃣ Heat the milk: While the dough chills, gently heat the milk and lemon zest in a saucepan over medium heat until steaming, not boiling.

5️⃣ Whisk egg mixture: In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.

6️⃣ Temper the eggs: Slowly pour the hot milk into the egg yolk mixture, whisking constantly to avoid scrambling.

7️⃣ Cook the custard: Return the mixture to the saucepan. Cook over medium heat, whisking continuously, until thickened—about 5–7 minutes.

8️⃣ Finish and cool: Remove from heat, stir in vanilla extract, and transfer the custard to a bowl. Cover with plastic wrap directly on the surface and let cool.

9️⃣ Preheat the oven to 350°F (175°C).

🔟 Assemble the base: Roll out two-thirds of the chilled dough and line a 9-inch tart pan, trimming any excess.

1️⃣1️⃣ Fill the tart: Pour the cooled custard into the crust and spread evenly.

1️⃣2️⃣ Top with dough: Roll out the remaining dough and place it over the top (or make a lattice). Seal the edges well.

1️⃣3️⃣ Add pine nuts: Sprinkle the pine nuts evenly across the top of the tart.

1️⃣4️⃣ Bake for 35–40 minutes, or until the pastry is golden brown.

1️⃣5️⃣ Cool and serve: Let the tart cool completely, then dust generously with powdered sugar before serving.