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Pine Nut Tart

A home-style Pine Nut Tart made with Unsalted Butter Softened, Superfine Sugar, Plain White Or Italian Type Flour, and Ricotta Cheese. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 5 oz
• 5 oz
• 12 oz
• 12 oz
• 4 oz

Method (preview)

1. 1

   To make the pastry, put the softened butter, sugar and egg yolks in a food processor and mix together.

2. 2

   Add the flour, lemon zest and salt and mix again.

3. 3

   Wrap in greaseproof paper and chill in the fridge for 1 hour.

4. 4

   Preheat the oven to 325 F (170 C).

5. 5

   To make the filling, using a wooden spoon, beat the ricotta cheese in a bowl.

6. 6

   Add the vanilla extract, heavy cream, egg yolks, sugar and 3/4 of the pine kernels and mix together.

7. 7

   On a lightly floured surface, roll out the pastry and use 2/3 to line a 8 inch (20 cm) loose-bottomed flan tin.

8. 8

   Chill in the fridge for 30 minutes.

9. 9

   Prick the base with a fork and line with a piece of greaseproof paper and baking beans, then bake in the oven for 20 minutes until golden.

10. 10

    Remove the lining and beans.

11. 11

    Pour the filling into the pastry case.

12. 12

    Roll out the remaining pastry and cut into 1/2 inch (1 cm) strips, the same length as the tart.

13. 13

    Use to make a lattice decoration on the tart by laying half the strips at intervals across the surface and the other half across the first layer.

14. 14

    Scatter the remaining pine kernels over the top.

15. 15

    Bake in the oven for 35 minutes until the pastry is crisp and golden and the filling is firm to the touch.

16. 16

    Leave to cool slightly, then serve warm, dusted with sifted icing sugar.