Pine Nut Tart
Indulge in the rich, nutty decadence of this Pine Nut Tart, a sophisticated dessert that marries buttery pastry with a luscious honey-caramel filling. The tender homemade tart crust, made with cold butter and just a touch of sweetness, provides the perfect base for the star of the show: golden, toasted pine nuts enveloped in a creamy blend of heavy cream, honey, and light brown sugar. A hint of vanilla and a pinch of salt balance the flavors, creating a delightful harmony of sweetness and nuttiness in every bite. Ideal for special occasions or as a crowd-pleasing dinner party finale, this tart is easy to prepare yet impressively elegant. Serve it simply with coffee or elevate it with a dollop of whipped cream for a dessert that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 150 grams Pine nuts
- 150 milliliters Heavy cream
- 120 grams Honey
- 50 grams Light brown sugar
- 50 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
To make the tart crust, combine the all-purpose flour and granulated sugar in a large bowl.
Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg yolk and cold water. Gradually add this mixture to the flour-butter mixture, stirring until the dough just comes together.
Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges if necessary.
Prick the base of the tart shell with a fork and line it with parchment paper. Fill the shell with pie weights or dried beans to prevent it from puffing up.
Bake the tart shell in the preheated oven for 15 minutes. Remove the parchment paper and weights, then bake for an additional 5-7 minutes until lightly golden. Set aside to cool.
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside.
In a medium saucepan, combine the heavy cream, honey, light brown sugar, and unsalted butter. Heat over medium heat, stirring constantly, until the mixture comes to a gentle boil.
Reduce the heat and simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in the toasted pine nuts, vanilla extract, and a pinch of salt.
Pour the pine nut filling into the cooled tart shell, spreading it evenly.
Bake the tart in the preheated oven for an additional 20 minutes, or until the filling is set and slightly golden.
Allow the tart to cool completely at room temperature before slicing and serving.
Nutrition Facts
Calories |
3765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.1 g | 363% | |
| Saturated Fat | 115.6 g | 578% | |
| Polyunsaturated Fat | 51.1 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 273.5 g | 99% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 107.0 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 138 mg | 11% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
