The pine nut tart is a delicious traditional Italian dessert, made of a fragrant shortcrust pastry that encases a tasty pine nut cream. Its origin can be traced to the Liguria region, famous for its cuisine and delicacies. This dessert is perfect for any occasion, from an afternoon snack to a birthday party. Its preparation requires a bit of time, but its rich flavor and crunchy texture make every minute of waiting worthwhile.
Sift the flour and put it in a bowl with the sugar, the salt, the lemon zest, the egg, the butter in pieces and the wine; knead quickly with your hands, form a ball and place it in the refrigerator for half an hour covered with a cloth.
Butter and flour a 25 cm diameter tart pan, roll out the shortcrust pastry forming a rim all around, prick the pastry with a fork, cover with a sheet of baking paper and place dry beans on top.
Bake in the oven for 30 minutes at 200°C.
Meanwhile, prepare the cream.
Beat the egg yolks with the sugar until fluffy, add the flour and the vanillin, dilute with the boiling milk, put on the heat and stir with a wooden spoon until it comes to a boil.
Tart pan
Blender
Saucepan
Store in the refrigerator in an airtight container for up to 3 days
The pine nut tart is a typical dessert of Italian tradition, originating from the Liguria region
Italia, Liguria
| Energy (kcal) | 309.42 |
| Carbohydrates (g) | 34.08 |
| of which Sugars (g) | 21.18 |
| Fat (g) | 15.74 |
| of which Saturates (g) | 6.56 |
| Protein (g) | 9.23 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.18 |
