LEMON SABAYON TART WITH PINE-NUT CRUST
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 10 - 12 servings
Number Of Ingredients 8
Steps:
- Place the pine nuts with three tablespoons of sugar in a food processor and process until finely ground. Transfer to a bowl and mix with the flour. Using your fingertips or pastry blender, work in four ounces of the butter, a scant two tablespoons of the beaten eggs and the vanilla to form a soft dough. Refrigerate for 10 minutes.
- Preheat the oven to 350 degrees. Butter and flour a 10-inch straight-sided tart pan.
- Press the dough evenly into the pan and up its sides. Prick the bottom. Bake about 30 minutes, until the crust is golden. Remove from the oven and allow to cool.
- Select a large metal bowl that will fit partway into a saucepan. Put about one-and-a-half inches of water into the saucepan and bring to a simmer. Put the remaining beaten eggs, the egg yolks and the remaining sugar into the bowl and beat them using a whisk or a hand-held electric mixer. As the mixture begins to warm and thicken, add about a third of the lemon juice. Continue beating constantly, adding lemon juice as the mixture heats and thickens. The mixture should thicken to about the consistency of yogurt. Beat in the remaining butter. Take care that you do not overheat the mixture or the eggs will curdle.
- Remove the sabayon from the heat and pour it into the cooled tart shell. Preheat the broiler. Broil the tart, watching it carefully, until the top is golden brown.
- Refrigerate for one-and-a-half to two hours, or overnight, before serving.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 30 milligrams, Sugar 4 grams, TransFat 1 gram
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Robert Hodge
[email protected]Nope.
Smith John
[email protected]Meh.
Ijaz Sajid
[email protected]Could be better.
Chidozie Emmanuel
[email protected]Not bad!
Ark James
[email protected]Wow!
Mercie Grochowski
[email protected]A keeper!
Van Ruel
[email protected]Delicious!
Shazib Khalid
[email protected]Overall, I thought this tart was very good. The crust was flaky and the filling was creamy and smooth. The lemon flavor was bright and refreshing. I would definitely make this tart again.
Reyan Adil
[email protected]This tart was delicious, but it was a lot of work to make. The crust was a bit tricky to work with and the filling had to be made in several steps. I think it's best to make this tart for a special occasion.
The Alayya Collegiate
[email protected]I had some trouble getting the crust to set properly. I think I might have needed to blind bake it for a little longer. The filling was also a bit runny, but it still tasted good.
Milk
[email protected]This tart was a bit too tart for my taste, but I think that's just a personal preference. The crust was good and the filling was smooth, but I would have preferred a sweeter filling.
benjamin davis
[email protected]I followed the recipe exactly and the tart turned out perfectly. The crust was crispy and the filling was creamy and smooth. The lemon flavor was just right, not too tart and not too sweet. I would definitely make this tart again.
Sahar
[email protected]This tart was easy to make and turned out beautifully. The crust was golden brown and the filling was perfectly set. The lemon flavor was bright and refreshing. I served it with a dollop of whipped cream and it was the perfect ending to a special mea
Hasnianali Sameer
[email protected]I was a bit skeptical about the pine nut crust, but it turned out to be really good! It added a nice crunch to the tart and the flavor was subtle but noticeable. The lemon filling was also very good, with a perfect balance of tartness and sweetness.
Cherise Bevel
[email protected]This tart was absolutely delicious! The crust was perfectly flaky and the filling was creamy and smooth. The lemon flavor was just right, not too tart and not too sweet. I will definitely be making this tart again and again.
Thabo Nyadza
[email protected]I'm not a huge fan of lemon desserts, but this tart was surprisingly good! The pine nut crust was a nice touch and the lemon filling was not too overpowering. I would definitely recommend this recipe to anyone who is looking for a light and refreshin
Abdul Bashir
[email protected]The lemon sabayon tart was a hit at my dinner party! The crust was flaky and the filling was light and airy. The lemon flavor was perfectly balanced, not too tart and not too sweet. I will definitely be making this tart again.
Munezero Alexander
[email protected]This lemon sabayon tart was a delightful treat! The pine nut crust added a unique and nutty flavor that perfectly complemented the creamy lemon filling. The tart was not overly sweet, which allowed the flavors of the lemon and pine nuts to shine thro