4:Bake and Serve
- Bake for 35-40 minutes or until golden and slightly puffed.
- Cool completely before dusting with powdered sugar.
- Refrigerate for at least an hour before slicing for clean cuts.
Chef’s Notes and Troubleshooting
- Dough too sticky? Add a tablespoon of flour at a time during mixing.
- Pastry cream too thick? Add a splash of milk and whisk until smooth.
- Crust browning too fast? Cover with foil in the last 10 minutes of baking.
- Want it nuttier? Toast the pine nuts slightly before adding.
If you enjoyed this technique, you might also love our Milk Custard Rice Cake or our melt-in-your-mouth Pineapple Quick Bread.
Serving Suggestions
- Perfect with: Fresh berries or a spoon of berry jam on the side.
- Drink pairings: Espresso, sweet wine, or a spiced chai latte.
- For brunch: Serve alongside egg muffins or homemade crepes.
How to Store and Freeze
- In the fridge: Keep in an airtight container for up to 4 days.
- Freezing (whole or slices): Wrap tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before serving.
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