Step 1: In a bowl, mix the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg yolks and milk, mixing until a soft dough forms. Add a little more milk if needed. Divide the dough in half, shape each into a disc, wrap in plastic, and chill for 30 minutes.

Step 2: Warm the milk with the vanilla bean (or extract) in a saucepan over medium heat until just simmering. Let it infuse off the heat for 5–10 minutes. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch. Slowly pour in the warm milk, whisking to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Stir in the butter and let cool with plastic wrap pressed directly on the surface.

Step 3: Preheat the oven to 350°F (175°C). Grease a 9-inch tart or springform pan. Roll out one dough disc and line the pan, pressing into the edges. Spread the custard evenly over the base. Roll out the second dough disc and cover the custard, sealing the edges well. Trim off any extra dough.

Step 4: Brush the top with beaten egg if desired and sprinkle with pine nuts. Bake for 35–40 minutes or until the crust is golden and the cake is set. Cool completely in the pan.

Step 5: Dust generously with powdered sugar before serving. Enjoy at room temperature for the best flavor.