Lemon Sabayon—Pine Nut Tart (French Laundry)

PINE NUT CRUST
Ingredients:
2 cups (10 ounces) pine nuts (un roasted)
1/3 cup sugar
3 cups (360g) all-purpose flour
16 Tablespoons unsalted butter at room temperature
1 large egg
1 teaspoon vanilla extract

Directions:
This recipe makes enough for three tarts. Due to the use of only one egg in the ingredients it is not easy to provide a recipe for a single crust. The extra dough can be frozen for future use.

Place the pine nuts in a food processor and pulse a few about five or six times. Do not over-pulse at this time to prevent pulling the oil out of the nut. Add the sugar and flour and continue to pulse until the nuts are finely ground. Place the mixture in the bowl of a stand mixer and with the paddle attachment and add the softened butter, the egg and the vanilla extract then mix to incorporate all the ingredients.

Divide the dough into thirds. Wrap each piece in plastic wrap and refrigerate fo at least 10 minutes before using. Unused dough can be frozen for future use.

Pre-heat the oven to 350 degrees. Generously butter and flour a 9 inch fluted tart ban with a removable bottom and refrigerate it while the oven preheats.

Remove the tart pan from the refrigerator. Use your fingertips to press the chilled dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.

Bake the crust for 10-15 minutes, then rotate the shell and continue baking for another 10-15 minutes, or until the shell is golden brown. Remove the shell from the oven and let it cool while you make the filling. COOKS NOTE: I bake 12 minutes rotated the cooked another 12 minutes.


LEMON SABAYON:

Ingredients:
2 large eggs, cold
2 large egg yolks, cold
3/4 cup of sugar
1/2 cup of fresh lemon juice
6 Tablespoons of cold unsalted butter cut into 6 pieces.


Directions:

Bring 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the metal mixing bowl you will be using for the sabayon.

In the mixing bowl, add the sugar and eggs and whisk for about 1 minute, or until the mixture is smooth.

Set the bowl over the pot with simmering water and using a large whisk, whip the mixture while you turn the bowl for even heating. After about 2 minutes, when the eggs are foamy and have thickened, add one third of the lemon juice. Continue to whisk vigorously and when the mixture thickens again, add another one third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened, light in color, and whisk leaves a trail in the bottom of the bowl. The total cooking time should be approximately 8 to 10 minutes.

Turn off the heat, but leave the bowl over the water as you add the butter. Whisk the butter one piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart shell and place the pan on a baking sheet.

Preheat the broiler. While the sabayon is till warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon rotating the tart if necessary for even color. Do not leave the oven, this will happen in a few seconds.

Remove the tart from the boiler and let it sit for at least 1 hour before serving.  Serve room temperature or cold.