INGREDIENTS

For the dough:

300 g flour
100 g ground almonds
2 pinches of salt
5 tbsp salt
200 g soft butter
1 egg
1 egg white for brushing
Pine nuts to sprinkle
Butter to grease the dish
 

For the filling:

350 g milk
5 tbsp flour
1 vanilla pod
4 egg yolks
80 g sugar
Zest of 2 organic lemons

HOW TO MAKE IT

1. For the dough, mix the flour, ground almonds, salt, sugar and butter in a bowl to form a crumbly mixture. Add the egg and knead it quickly into the dough. Pack the dough in cling film and chill for 2 hours in the refrigerator. In the meantime, prepare the filling.
2. Halve the vanilla pod and scrape out the pulp. Put the pulp, pod, 40 g of sugar and the milk in a stock pot and bring to the boil. Wash the lemon in hot water and finely grate the zest. Mix the egg yolks, flour and lemon zest together with the remaining sugar. Remove the vanilla pod from the boiling milk before pouring the milk over the egg mixture. Pour everything back into the pot and cook. Pass through a sieve when still warm and then leave to cool.
3. Preheat the oven to 250° F. Divide the dough into two and dust the work surface with flour. Grease the 20 cm springform with butter and chill in the refrigerator for a short time. Using half of the dough, roll out the base and put into the springform. Take one third of the other dough half, roll it into a narrow strip and use it to form an edge for the cake in the springform. Roll out the remainder of the dough to form a circle for the lid. Spread the cooled creme on to the base, brush the edges of the dough with a little egg white. Now put on the dough lid and press the edges firmly together with your thumbs. Brush the lid with the rest of the egg white and sprinkle with pine nuts. Push a wooden skewer through the lid and right through the base all over. Bake on the middle shelf of the preheated oven at 350° F for about 40 min. The pricking of the dough prevents the base from lifting during baking.