1 hr 20 mins
A sophisticated tart.
My Private Note
Units: US | Metric
- 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
- 1Roll 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.
- 2Make a decorative edge ¼ inch higher than the top of the rim; prick shell lightly with fork and chill 30 minutes.
- 3Put rack in lower third of oven.
- 4Preheat oven to 425 degrees F.
- 5Line crust with wax paper or foil and fill with dry beans or pie weights.
- 6Bake for 10 minutes.
- 7Remove pie weights and paper carefully and bake 5-10 minutes longer, or until golden.
- 8Let cool on rack.
- 9Put rack in middle of oven and set oven temperature to 375 degrees F.
- 10In a bowl, combine sugars, corn syrup, flour and eggs and beat until smooth.
- 11Stir in vanilla, orange zest and pine nuts and pour into shell.
- 12Bake for 40 minutes, or until filling is almost set.
- 13Let cool.
- 14Melt chocolate and drizzle decoratively over tart.
- 15Serve at room temperature with cinnamon whipped cream.
- 16For cinnamon whipped cream: Beat cream until foamy.
- 17Beat in sugar, a little at a time and cinnamon.
- 18Beat until it holds stiff peaks.
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Nutritional Facts for Pine Nut Tart
Serving Size: 1 (101 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 468.3
- Calories from Fat 270
- Total Fat 30.0 g
- Saturated Fat 11.7 g
- Cholesterol 120.0 mg
- Sodium 59.3 mg
- Total Carbohydrate 50.2 g
- Dietary Fiber 2.6 g
- Sugars 32.7 g
- Protein 6.7 g
The following items or measurements are not included:
sweet tart crust