Pignoli tart (italian pine nut tart)

Serves 8


¾ lb all purpose flour
½ lb butter
4 oz sugar
1 egg
1/8 oz vanilla

Cream the butter and sugar until smooth. Add egg and vanilla extract. Add flour in stages. Refrigerate dough for a few hours, then press into 8 – 4 inch x 1 inch tart pans.

2/3 cup Honey
½ cup Sugar
1 tsp. Kosher Salt
1 cup Butter
½ cup Heavy Cream
1 Egg
1 Egg Yolk
2 cups Pine Nuts

Preheat oven to 325˚F with rack in centered position.
In a medium saucepot heat the butter, honey, salt and sugar until it reaches a boil, remove from the heat and transfer into a medium mixing bowl. Next whisk the heavy cream into the honey mixture. Allow mixture to cool for 10 minutes and whisk in the whole egg and yolk, set aside. Evenly distribute the pine nuts into the shells and pour the honey egg mixture over the top. Bake for approximately 30-35 minutes or until set. Cool to room temp and enjoy!

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