Prepare following these steps:
- SHORTCRUST
- PASTRY CREAM

TOOLKITS

MIXING BOWL, EGG SEPARATOR, GRADUATED PITCHER, WHISK, CAKE RING, BAKING MATT, GROSS MESH SIFTER, SPONGE CAKE CUTTER, DOUGH SCRAPER, BAIN-MARIE, CITRUS GRATER, SPATULA, TURNTABLE (rotating footed cake stand), GLOVE, MARISA (flexible spatula)

SHORTCRUST

Ingredients
150 g butter
150 g sugar
50 g egg (1 egg)
½ vanilla bean
½ lemon grated rind
1 g salt
250 g superfine flour
2 g baking powder (optional)

Method
Place butter - soft yet still plastic - sugar and flavours in the bowl of a planetary mixer equipped with the K whisk (the paddle), then mix the ingredients homogenously without whipping. Add eggs and salt and, when the buttery dollop gets smooth, stir-in flour and baking powder. Process the blend just up to total amalgamation of the flour. Keep the dough in the fridge in order to stabilize it.

PASTRY CREAM

Ingredients
350 g milk
120 g sugar
½ vanilla bean Bourbon Madagascar
1/3 lemon rind
100 g egg yolks (5 egg yolks)
25 g rice starch

Method
In a saucepan, bring milk, lemon peel and vanilla to the boiling point. Blend the egg yolks in the bowl of the bain-marie with sugar and rice starch. Stir-in the hot milk in the bain-marie and finish cooking, constantly stirring with a whisk. Quickly cool down the cream placing it in a bowl just removed from the freezer and stir to keep it from clotting until it reaches a temperature of 50 °C. Store into the fridge in a mixing bowl covered with cling-film set. Assemblage Roll the dough out with the rolling pin to a thickness of 3 mm, perforate it and cut two discs with the cake ring. Place dough and ring on a baking pan covered with the silicone matt. Place a layer of pastry cream on the first disc of shortcrust, then cover the cream with the second disc of shortcrust. Decorate the so obtained shortcrust top with a dough scraper. Brush the surface with beaten egg and decorate it with pine-kernels. Bake at 170 °C for about 30 minutes.