Lemon and pine nut tart

By cuznvin

9-inch fluted tart pan

Ingredients

• * ⅔ cup pine nuts
• 1 * 1¼ cups whole milk
• * ¾ cup heavy cream
• * ⅔ cup sugar
• 4 * 4 large egg yolks
• * Finely grated zest of 1 lemon
• * ¼ teaspoon salt
• * ¼ cup all-purpose flour
• * Confectioners’ sugar, for dusting

Preparation

Step 1

For the Filling: Place pine nuts in a medium skillet and heat over medium-low heat; cook, occasionally shaking the pan back and forth over the heat, until toasted, 6 to 8 minutes. Transfer nuts to a plate to cool.

In a bowl, whisk together milk, cream, sugar, egg yolks, lemon zest and salt. In a second bowl, whisk together flour and ⅓ cup of the milk mixture. Add flour mixture to milk mixture and whisk until smooth. Transfer to a large saucepan and cook over medium-high heat, whisking constantly, until mixture comes just to a boil. Pour into tart shell and cover with pine nuts. Gently transfer to oven and bake just until filling puffs up, 14 to 16 minutes. Cool on rack to room temperature, then chill until filling is set, about 3 hours. Dust with confectioners’ sugar just before serving.