Ingredients for Pine Nut Tart
- Sweet Tart Crust
- 2 tablespoons powdered sugar
- Light Brown Sugar
- Light Corn Syrup
- 1/4 cup all-purpose flour
- 2 large eggs
- Vanilla Extract
- Zest of 1 orange
- 1/2 cup pine nuts, toasted
- 2 ounces semi-sweet chocolate, melted
- Heavy Cream
- Icing Sugar
- 1/4 teaspoon ground cinnamon
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How to Make Pine Nut Tart
- **Prepare the Crust:** Whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- **Roll and Shape:** On a lightly floured surface, roll out the dough to 1/8 inch thickness. Carefully transfer to a 9-inch tart pan with a removable bottom. Trim and crimp the edges, creating a decorative 1/2 inch high rim.
- **Blind Bake:** Prick the crust lightly with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 425°F (220°C) for 10 minutes.
- **Remove Weights and Bake Further:** Carefully remove the weights and parchment paper. Bake for another 5-10 minutes, or until golden brown. Let cool completely on a wire rack.
- **Make the Filling:** In a medium bowl, whisk together granulated sugar, brown sugar, corn syrup, flour, and eggs until smooth. Stir in vanilla extract, orange zest, and toasted pine nuts.
- **Fill and Bake:** Pour the filling into the cooled tart shell. Bake at 375°F (190°C) for 40 minutes, or until the filling is almost set and the edges are lightly golden.
- **Cool and Decorate:** Let the tart cool completely on a wire rack. Once cooled, melt the chocolate and drizzle it decoratively over the top.
- **Make the Cinnamon Whipped Cream:** In a chilled bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar and cinnamon, beating until stiff peaks form.
- **Serve:** Serve the tart at room temperature with a dollop of cinnamon whipped cream.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
131g
Fat
58g
Carbs
16g
