The pine nut tart is a delicious traditional Italian dessert, made of a fragrant shortcrust pastry that envelopes a tasty pine nut cream. Its origin can be traced back 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 worth it.
Sift the flour and place it in a bowl with the sugar, salt, lemon zest, the egg, the butter in pieces, and the sweet white wine; mix 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 making a border all around, prick the pastry with a fork, cover with a sheet of parchment paper, and place dried beans on top.
Bake in the oven for 30 minutes at 200 degrees Celsius.
Meanwhile, prepare the cream.
Beat the egg yolks with the sugar until frothy, add the flour and the vanilla powder, dilute with boiling milk, place on the heat and stir with a wooden spoon until it reaches boiling point.
Tart pan
Blender
Pan
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.
Italy, 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 |
