Pine nut tart
Instructions
Sift the flour and put it in a bowl with sugar, salt, lemon zest, egg, butter and wine, knead quickly with your hands, form into a ball and put it in the refrigerator for 30 minutes, covered with a cloth.
Grease and flour a cake mold of 25 cm in diameter, roll out the pastry making around a border, stamped the dough with a fork, cover with a sheet of greaseproof paper and place on top of the dried beans.
Let bake for 30 minutes at 200 degrees.
Meanwhile prepare the cream.
Beat the egg yolks with sugar until very foamy, add the flour and Vanillin, diluted with boiling milk, put on the fire and stir with wooden spoon, 1 when the boil, lower the heat and let it cook for a minute.
Remove the cake from the oven, remove the beans and pour the cream inside, put on the pine nuts and place in oven for 15 minutes.
Remove from oven and sprinkle with icing sugar.
Ingredients and dosing for 6 persons
- For the pastry:
- 200 G = = 00 Flour
- 100 g of butter
- 100 g of sugar
- 1 egg
- 1 pinch of salt
- 2 tablespoons of sweet white wine
- == 1 lemon (zest)
- For the cream:
- 3 eggs
- 30 cl of milk
- 100 g of sugar
- 1 tablespoon of flour
- Vanillin
- 100 g of pine nuts
- To sprinkle:
- Icing sugar