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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William Heinzman
[email protected]I'm allergic to pine nuts, so I substituted almonds in the crust. It turned out great!
Anderline Ufondu
[email protected]This recipe is way too complicated. I ended up giving up and ordering pizza instead.
Habib Ahmed
[email protected]I'm not sure if I did something wrong, but my tart didn't turn out as good as I hoped. The crust was too dry and the filling was too runny.
jac gamer
[email protected]This tart is a showstopper. It's the perfect dessert to impress your guests.
Kofi Yaw
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it!
Lamar Khalife
[email protected]This recipe is a bit challenging, but it's definitely doable. Just be sure to follow the instructions carefully.
Alexandra Ramos
[email protected]I'm not a huge fan of lemon desserts, but this tart is an exception. It's the perfect balance of sweet and tart.
Priest Hannans
[email protected]This tart is a bit pricey to make, but it's worth every penny. It's a special treat that's perfect for a special occasion.
Jovoni Sinclair
[email protected]I love the way the pine nuts add a bit of crunch to the tart. It's a nice contrast to the smooth filling.
Fafa Fahad
[email protected]The lemon sabayon filling is the star of this tart. It's so smooth and creamy, and the lemon flavor is perfectly balanced.
Malix Ali
[email protected]I was a bit skeptical about the pine nut crust, but it turned out to be delicious. It's a great alternative to a traditional pastry crust.
Lysah Sibiya
[email protected]This tart is absolutely divine! The flavors are perfectly balanced and the texture is amazing.
Samuel Thomas
[email protected]I've made this tart several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Izeriah Burgess
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The tart is simply stunning and tastes even better than it looks.
Jam Azhar
[email protected]I made this tart for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation.
Terri Romo
[email protected]This tart was a delightful treat! The pine nut crust was buttery and flavorful, and the lemon sabayon filling was smooth, tangy, and sweet. The combination of flavors and textures was perfect.