Step 1

For the short-crust pastry dough: Mix the flour with the sugar and a pinch of salt. Cut cold butter into chunks and add to the mixture. Knead until the dough has a coarse meal consistency. Quickly knead in the egg and 1 Tbsp. Marsala wine. Shape the dough into a ball, cover with plastic wrap and let rest in the fridge for 2 hours.

Step 2

For the custard with pine nuts: Bring milk to a boil with the vanilla pod (cut in half lengthwise). Pour in the semolina and continue to cook, stirring continuously for 4-5 minutes. Remove the saucepan from the heat and remove the vanilla pod. Add the sugar, a pinch of salt, and the butter. Mix well. Add 1/2 cup chopped pine nuts (keep some for decoration). Let cool for 3-4 minutes and incorporate the eggs. Let cool.

Step 3

To assemble the tart: Preheat the oven to 355°F (180°C). Remove the short-crust pastry dough from the fridge and roll it out to a thickness of around 1/10". Use half of the rolled-out dough to line a tart mold (ø 8"-9"). Distribute the custard with pine nuts over the first layer of tart dough. Sprinkle the surface with the remaining pine nuts and top with the remaining pastry dough – cut into strips and arranged in a grid. Brush the surface with a little milk and bake at 355°F (180°C) for 45-50 minutes.