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Rice with zucchini and pine nut tart with cream

I made this pie the other day. The intent was to "get rid of some eggs."
That's how this tart with cream and pine nuts. The pastry is light, not one of those you attappa stomach. And the cream .. well, it's the family recipe. Needless
tell you what is divine.
Ingredients
20 g pine nuts
for pasta: 220g flour 120g sugar


120g butter 1 egg yolk 1

a pinch of salt
for cream: 100 g of sugar
50g flour
pint of milk 4 egg

Preparation for the pasta : beat the egg yolk and egg together in a bowl. On a work surface, place the flour in the center with the softened butter, eggs, sugar and pinch of salt. Work the ingredients with your hands quickly, until you get a soft dough and smooth. Formed a ball, cover with a kitchen towel and let rest in refrigerator for half an hour. Roll out the dough with a rolling pin on floured work surface. Preheat the oven to 180 degrees. Grease and flour a baking tray with the hinge. Put the dough into the pan gently, making the edges. Prick the dough with a fork, cover with waxed paper and put on 100g of dried beans. Bake 25-30 minutes. Remove from the oven and let cool.
for cream: Place the 4 egg yolks in a saucepan. Together sugar and flour, stir with a small whisk until the mixture is smooth and without lumps. Then add the cold milk, stirring constantly. Put the saucepan on the stove stir constantly and bring to a boil. Keep it on the fire a little while, it will solidify very cool to create an "effect Cheescake. Pour it immediately on the tart and let cool.
Try it deserves!