Roll out the Pasta Frolla dough to about 1/8 inch thickness. Line a tart mold with the dough, pressing gently into the edges. Trim excess and chill for 15 minutes.
In a bowl, combine the pastry cream with half of the toasted pine nuts. Pour into the chilled tart shell and spread evenly.
Roll out a second sheet of dough and gently place it over the filled tart. Trim the edges and press to seal. Chill for another 10–15 minutes.
Brush the top with beaten egg and sprinkle with remaining pine nuts. Bake in a preheated 300°F (150°C) oven for 40 minutes or until golden brown.
Allow to cool slightly before unmolding. Dust with powdered sugar before serving.
