Italian Pine Nut Tart

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Common throughout the region of Tuscany, this fine pastry creation is a variation on our traditional custard tart. The added dimensions come in the form of toasted pine nuts on top of orange and lemon flavoured custard. The custard should be set with a slight wobble in the centre for an amazing texture.

Italian Pine Nut Tart
Serves 8
Print
Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
2 hr 30 min
Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
2 hr 30 min
Pastry
  1. 250g Plain flour, plus extra for dusting
  2. 50g Caster sugar
  3. 125g Unsalted butter, diced, plus extra for greasing
  4. Pinch of salt
  5. 1 Medium free-range egg, at room temperature
Filling
  1. 300ml Double cream
  2. 300ml Milk
  3. 1 Vanilla Pod, split
  4. 25g Plain flour
  5. Zest of an orange
  6. Zest of a lemon
  7. 80g Caster Sugar
  8. 4 Medium free-range egg yolks at room temperature
  9. 50g Pine nuts
  10. Icing sugar, to dust
Instructions
  1. Preheat the oven to 200C.
  2. For the pastry, place the flour into a bowl along with the sugar, salt and butter. Rub the butter into the flour using your fingertips until a sandy texture is achieved. Make a well in the centre and crack the egg into the centre. Mix the egg into the crumbs with a fork and press the mixture together with your hands to form a dough. Knead the dough for 1-2 minutes until smooth on a work surface. Wrap in clingfilm and chill in the fridge for an hour.
  3. Grease a 20cm fluted tart tin, preferably loose-based, with a little butter. Unwrap the pastry and lightly dust the work surface with flour. Roll the pastry to a 5mm thickness and roll the pastry back over the rolling pin. Drape the pastry over the case, leaving a good amount overhanging. Press the pastry into the fluted edge of the tin and place foil over the base, weigh down with baking beans and bake in the oven for 20 minutes.
  4. After 20 minutes, remove the foil and beans, place back into the oven for 5-10 minutes, or until the base is golden. Remove the base from the oven and turn the oven down to 160C.
  5. For the filling, place the egg yolks in a bowl and whisk together with the sugar. Scrape the seeds from the vanilla pod and add to the bowl along with the flour, don’t throw away the pod. Whisk to combine.
  6. Heat the milk and cream together in a pan until just simmering, add the vanilla pod and fruit zest pouring a little over the yolks, whisk thoroughly and then pour in the rest. Add the contents of the bowl back into the pan and set over a medium heat. Cook for 5-10 minutes until the custard just coats the back of a wooden spoon. Remove the vanilla pod.
  7. Place the tray with the base onto the oven shelf, pull the shelf out just enough to be able to pour the custard into the base, as near to the top as you dare! Bake the tart for 30 minutes, or until set. Scatter over the pine nuts 20 minutes into the cooking.
  8. Remove the tart from the oven and cut off any excess pastry with a serrated knife, allow the tart to cool and remove from the tin. Refrigerate for a couple of hours to set completely. Cut into wedges and serve.
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