Pine Nut Tart With Rosemary Cream Recipes

HONEY PINE NUT TART

Steps:

• Place the pine nuts, almonds, sugar, rosemary and salt in a food processor and process until it is the consistency of sand. Combine the flour and process in pulses until it is well blended. Add the butter and pulse 10 to 12 times until the butter is incorporated. Add the egg and pulse a few more times to blend it in. The dough will appear dry and loose but when you pinch it, it will stick together in a clump.
• Spray an 11 inch tart pan and place the tart pan on a cookie sheet. Dump the crust mixture into the tart pan and spread it out. It will look like it is too much dough but once it is pressed down it will be a perfect fit. Using the back of a measuring cup, push the crumbs down into the bottom of the pan and up the sides. Prick the bottom of the dough with a fork and cover it with plastic wrap then place in the freezer for 20 to 30 minutes.
• Preheat the oven to 350°F.
• Place some parchment paper over the dough and fill it with dried beans or pie weights. Place the tart (still on the cookie sheet) in the oven. Bake for 25 minutes, remove the parchment paper and weights then return it to the oven and bake for another 15 to 20 minutes. Remove from the oven and let it cool completely.
• Spread the pine nuts on a baking sheet and slide it in the oven (the oven should still be set at 350°) Toast the pine nuts for 5 to 6 minutes until they just start to turn light brown. Watch them closely as they will burn quite quickly if you leave them in just a little too long. Once browned, remove from the oven and set aside for later.
• Melt the butter in a small saucepan over medium-high heat, stirring frequently for about 10 minutes. It will get foamy then start to turn a golden brown color and smell nutty. Remove from the heat, stir in the chopped rosemary and set aside for later (the hot butter will foam up again when you stir in the rosemary).
• In a mixing bowl, combine the sugar, honey, molasses, salt vanilla and eggs. Whisk on medium speed for 2 to 3 minutes. Stir in the brown butter then the pine nuts.
• Pour the filling into the cooled tart pan, cover the edges of the crust with tin foil to prevent over-browning and bake for about 35 to 40 minutes. The filling will be a light golden brown and the center will be slightly jiggly but will firm up when it cools. If you have an instant read thermometer the center of the filling should be at 185°F. If you don't have an instant read thermometer, a knife inserted in the center should come out clean. Remove from oven and allow to cool on a baking rack.
• In a small saucepan, bring 1/2 cup of cream to a gentle simmer then remove it from the heat and stir in the rosemary sprigs. Cover the pan and let it sit at room temperature for 15 to 20 minutes to infuse the rosemary into the cream.
• Remove the rosemary sprigs and add the rosemary infused cream to the remaining 1 cup of cream in a medium mixing bowl. Set in the fridge until the cream is cold (you can speed the process up by placing it in the freezer and stirring it every 5 minutes)
• Add the vanilla extract and confectioners sugar to the cream and whip on medium high speed until soft peaks form.
• Whisk the egg white until foamy then dip the sprigs of rosemary into the egg white to coat it. Sprinkle the sugar over the rosemary and set it on a towel to dry. Once it is dry, garnish the tart with it and serve with the rosemary cream.

PINE NUT TART

Steps:

• For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
• Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
• Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
• Reduce the oven temperature to 325 degrees F.
• Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
• Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.

CREAMY RICOTTA TART WITH PINE NUTS

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it comes together.
• Place the dough into an 11-inch diameter tart pan with a removable bottom and press down to cover the bottom and sides of the pan. Refrigerate until the dough is firm, about 30 minutes.
• Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake until the tart shell is lightly golden, about 10 minutes. Cool completely.
• Combine the remaining 2 tablespoons of sugar with the water in a small saucepan over low heat. You don't want to boil the water, you just want to heat it so that the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from heat.
• In the bowl of a food processor, pulse the ricotta cheese and cream cheese until smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
• Pour the custard into the tart shell and bake until the filling is almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop the filling. Bake until the custard is set, about 10 minutes longer. Let the tart cool completely before serving.
• The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.