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Ингредиенты
- 2 c. pine nuts - (9 ounce)
- 1/3 c. sugar
- 3 c. flour
- 1 c. unsalted butter - (2 sticks) room temperature
- 1 x egg lightly beaten
- 1 tsp vanilla extract
- 2 x Large eggs cool
- 2 x egg yolks cool
- 3/4 c. sugar
- 1/2 c. lemon juice
- 6 Tbsp. butter
Инструкции
- For the Pine Nut Crust: Place the pine nuts in a food processor and pulse a few times. Add in the sugar and flour and continue to pulse till the nuts are finely grnd. Place the nut mix in a mixing bowl and add in the butter, egg and vanilla. Beat with an electric mixer or possibly by hand till thoroughly combined.
- Divide the dough into 3 parts. Wrap each piece in plastic wrap. Freeze 2 pcs for future use and chill the third piece for at least 10 min before using.
- Heat the oven to 350 degrees. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and chill it while the oven heats.
- Remove the tart pan from the refrigerator and use your fingertips to press the chilled dough over the bottom and up the sides of the pan. Trim off excess. Bake the crust for 10 to 15 min, then rotate the shell and continue baking till golden, another 10 to 15 min.
- Remove the shell from the oven while you make the filling. There may be some cracks in the shell. They won't affect the tart.
- For the Lemon Sabayon: Bring about 1 1/2 inches of water to a boil in a pot which is slightly smaller than the diameter of the mixing bowl you will be using for the sabayon.
- Meanwhile, in a large metal bowl, whisk the Large eggs, yolks and sugar till smooth, about 1 minute. Set the bowl over the pot so which it's not touching the water, and, using a large whisk, whip the mix while you turn the bowl, for even heating.
- When the Large eggs are foamy and have thickened, about 2 min, add in one-third of the lemon juice. Continue to whisk vigorously and when the mix thickens again, add in another third of the lemon juice. Whisk till the mix thickens again, then add in the remaining lemon juice.
- Continue whisking vigorously, still turning the bowl, till the mix is thickened and light in color, and the whisk leaves a trail at the bottom of the bowl. The total cooking time should be about 8 to 10 min.
- Turn off the heat, but leave the bowl over the water as you add in the butter, whisking in, one Tbsp. at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour into the tart shell and place on a baking sheet.
- Heat the broiler. While the sabayon is still hot, place the tart under the broiler. Leaving the oven door open, brown the top of the sabayon, rotating the tart if necessary for even color, about 20 to 30 seconds. Keep an eye on the tart so it doesn't burn. Remove the tart from the oven and let it sit at least 1 hour before serving at room temperature or possibly chilled.
- This recipe yields 8 servings.
- Comments:This recipe makes sufficient dough for three crusts and sufficient filling for one tart, so freeze the extra dough for the future.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 8 servings | |
| Calories 761 | |
| Calories from Fat 447 | 59% |
| Total Fat 51.65g | 65% |
| Saturated Fat 21.95g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 91mg | 4% |
| Potassium 259mg | 7% |
| Total Carbs 67.79g | 18% |
| Dietary Fiber 2.3g | 8% |
| Sugars 28.71g | 19% |
| Protein 11.03g | 18% |
