Using a food processor, add the flour, baking powder, sugar and salt; pulse until well combined.

Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.

Add egg, egg yolks and lemon zest; pulse until dough comes together in a ball.

Flatten dough into a disc and wrap with plastic wrap. Refrigerate for at least 1 hour. (Note: Dough can be made the day before and refrigerated overnight.)

Using a medium heatproof bowl, add egg yolks, flour and sugar; whisk until well combined.

Add ¼ cup of milk; whisk until well combined. Set mixture aside.

Pour remaining milk (1¾ cups) until small saucepan. Add vanilla extract and lemon zest; stir until well combined.

Place saucepan over medium-low heat and bring to a simmer, stirring often.

Once simmering, slowly pour the hot milk into the bowl with the egg yolks, whisking constantly while you pour.

Return mixture to saucepan and place over low heat. Cook, stirring often, until mixture thickens and begins to boil. Continue cooking for 1 more minute, stirring constantly.

Pour/press mixture through a fine mesh strainer into a clean bowl; press plastic wrap to the surface of the custard. Let custard cool to room temperature.

Preheat oven to 375°F.

Remove pastry dough from refrigerator and divide into 3 equal pieces. Working on a well-floured surface, combine two of the pieces of dough and roll into a 12” circle.

Transfer/press dough into a 10” tart pan with removable bottom.

Transfer custard into tart pan.

Roll remaining piece of dough into a 10” circle and place on top of custard. Pinch top and bottom pieces of dough together and pinch off any excess.

Rinse the pine nuts in cold water. Sprinkle dampened pine nuts on top of the tart, pressing lightly with hand so that they stick to the dough.

Bake for 30 minutes, tent with foil and then continue baking for 10-12 more minutes, or until tart is golden brown.

Let tart cool to room temperature. Dust top lightly with powdered sugar before slicing and serving.