Prep 20 mins
Cook 1 hr
A sophisticated tart.
- 1 pate brisee sweet tart crust (in my recipes)
- 1⁄3 cup sugar
- 1⁄2 cup firmly packed light brown sugar
- 1⁄2 cup light corn syrup
- 1 tablespoon flour
- 3 large eggs, beaten lightly
- 1 tablespoon vanilla extract
- 2 teaspoons orange zest
- 1 cup pine nuts, toasted lightly
- 3 ounces chocolate
cinnamon whipped cream
- 1 cup well-chilled heavy cream
- 1 1⁄2 tablespoons icing sugar
- 1 teaspoon cinnamon
- Roll dough out into a round 1/8 inch thick on a floured surface and fit into a 9 inch flan or tart pan with a removable, fluted rim.
- Make a decorative edge ¼ inch higher than the top of the rim; prick shell lightly with fork and chill 30 minutes.
- Put rack in lower third of oven.
- Preheat oven to 425 degrees F.
- Line crust with wax paper or foil and fill with dry beans or pie weights.
- Bake for 10 minutes.
- Remove pie weights and paper carefully and bake 5-10 minutes longer, or until golden.
- Let cool on rack.
- Put rack in middle of oven and set oven temperature to 375 degrees F.
- In a bowl, combine sugars, corn syrup, flour and eggs and beat until smooth.
- Stir in vanilla, orange zest and pine nuts and pour into shell.
- Bake for 40 minutes, or until filling is almost set.
- Let cool.
- Melt chocolate and drizzle decoratively over tart.
- Serve at room temperature with cinnamon whipped cream.
- For cinnamon whipped cream: Beat cream until foamy.
- Beat in sugar, a little at a time and cinnamon.
- Beat until it holds stiff peaks.
I made this tart as one of my dessert offerings as an end to Christmas dinner and it was a delight. As Evelyn states, it is a sophisticated tart- the adults loved it, the children wouldn't eat it. I chose to use a standard "pie crust" type crust rather than a pate brisee, and chose not to pre-bake the crust. I was glad that I trusted my judgement because it would have been overdone if I had pre-baked because of the natural difference in thickness between the two. The cinnamon whipped cream was a lovely finishing touch. Thank you Evelyn for sharing the recipe.