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Ingredients
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DOLCI
Method
DOLCI
- 1
Prepare the Shortcrust Pastry
In a large mixing bowl, combine the flour and butter until the mixture resembles breadcrumbs. Add the sugar and mix well. Create a well in the center and add the egg yolks. Mix until a dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- 2
Make the Custard Filling
In a saucepan, heat the milk over medium heat until it's just about to boil. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Gradually add the hot milk to the egg mixture, stirring continuously to avoid curdling. Return the mixture to the saucepan and cook on low heat, stirring constantly until thickened. Remove from heat, add vanilla extract and lemon zest, and let it cool.
- 3
Prepare the Chantilly Cream
In a large bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar while continuing to whip until stiff peaks form. Be careful not to overwhip.
- 4
- 5
Serve
Once cooled, spread the whipped Chantilly cream on top of the custard filling. Optionally, garnish with additional pine nuts and lemon zest before serving.