Lemon Curd Tart In A Pine Nut Crust Recipe

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Lemon Curd Tart In A Pine Nut Crust
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Ingredients
13
Count
Nutrition
838
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. For the crust:
  2. Place the pine nuts in a food processor and pulse a few times.
  3. Add the sugar and flour and continue to pulse until the nuts are finely ground.
  4. In a standing mixer with a paddle attachment, combine the butter, egg, and vanilla until the mixture is creamy.
  5. Mix the dry ingredients in slowly until just combined. Don't overdo it.
  6. Divide the dough into 3 equal parts, wrap each piece in plastic wrap and allow to rest in the refrigerator for 10 minutes before using. [Note: unused dough may be frozen for up to 2 months.]
  7. Preheat oven to 350 degrees.
  8. Using your fingertips, press the dough into 3 fluted 7-inch tart pans.
  9. Place the pans in the freezer for 5 minutes, then remove and place the pans on a baking sheet.
  10. Put the sheet pan on a rack in the middle of the oven. Cook dough, rotating pan occasionally, for 10-15 minutes, until shells are very light brown.
  11. Remove from oven and allow to rest while you make the sabayon.
  12. Bring 2 inches of water to boil in a medium sauté pan.
  13. In a large metal bowl whisk the eggs, yolks, and sugar for about a minute, until ingredients are combined.
  14. Reduce heat under the pot to low so that water is barely at a simmer.
  15. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl. Don't let the eggs cook, or you'll just have to throw them out and start again.
  16. After about 2 minutes, when the eggs are foamy and have thickened, add a third of the lemon juice.
  17. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice.
  18. Whisk until the mixture thickens again, then add the remaining lemon juice.
  19. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl.
  20. The total cooking time should be 8-10 minutes.
  21. Remove bowl from heat and whisk in butter 1 piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools.
  22. Pour the warm sabayon into the tart crusts.
  23. Place tarts, still on baking sheet, under the broiler and brown, rotating if necessary. This will only take a few seconds, so don't leave them alone!
  24. Remove tarts from the broiler and allow to sit until they reach room temperature before serving.
  25. For the topping: Mix 1 cup mascarpone with 2 tablespoons high-quality honey. Garnish each piece of tart with a spoonful of the topping.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 837.71 Kcal (3507 kJ)
Calories from fat 651.42 Kcal
% Daily Value*
Total Fat 72.38g 111%
Cholesterol 254.73mg 85%
Sodium 39.85mg 2%
Potassium 121.52mg 3%
Total Carbs 42.83g 14%
Sugars 17.69g 71%
Dietary Fiber 1.13g 5%
Protein 7.32g 15%
Vitamin C 4mg 7%
Vitamin A 0.8mg 27%
Iron 1mg 6%
Calcium 37.7mg 4%
Amount Per 100 g
Calories 500.85 Kcal (2097 kJ)
Calories from fat 389.47 Kcal
% Daily Value*
Total Fat 43.27g 111%
Cholesterol 152.3mg 85%
Sodium 23.83mg 2%
Potassium 72.65mg 3%
Total Carbs 25.61g 14%
Sugars 10.58g 71%
Dietary Fiber 0.67g 5%
Protein 4.38g 15%
Vitamin C 2.4mg 7%
Vitamin A 0.5mg 27%
Iron 0.6mg 6%
Calcium 22.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.6
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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