I love lemon. I love lemon curd and lemon tarts. I especially love these things made from Meyer lemons. Last year I made a lemon lavender ice cream and I really liked the combination of flavors. I haven’t pulled the ice cream maker out of the closet yet because although spring is definitely here now, it’s still cold and rainy most days. I read an Epicurious recipe for a sabayon style lemon tart and the best part was the crust was made with pine nuts! As I read through the comments someone had added lavender and rosemary to the crust….I knew that I had to try both but individually. Lavender first. I will make one with rosemary soon but I think I will use a different nut in the crust or use a flour crust recipe as pine nuts are really expensive right now. I will caution you that the recipe in the link makes enought crust for three (3?!) tarts. I did math and reduced it to one crust although the egg was a problem. What I did was beat the egg, weigh it and divide by three.
Unfortunately I just realized that I didn’t take enough pictures and I don’t think I have any of the finished tart and it’s long gone now…. sorry!
- 3.3 oz pine nuts
- .8 oz sugar (probably a Tablespoon)
- 5.3 oz flour
- 2.7 oz butter
- 1/3 beaten egg by weight
- 1 tsp lavender
Grind the pine nuts in a food processor, add the sugar, flour and lavender and pulse until finely ground and combined. Put in a bowl and add the butter and egg and mix together into a dough. Wrap in plastic wrap and refrigerate for at least 10 mins.
Preheat the oven to 350. Butter and flour a tart pan with removable bottom. I don’t have one so I used a cheesecake pan with removable bottom. Next time I will use a tart pan. Press the dough into the bottom and sides of the pan. Bake for 10-15 minutes, rotate and bake another 10-15 minutes until crust is golden. Remove and let cool.
- 2 large eggs, cold
- 2 egg yolks, cold
- 4 oz sugar (you can add more if you like it extra sweet)
- 4 oz fresh lemon juice (I used Meyer)
- zest of one lemon
- 3 oz cold unsalted butter cut into 6 pieces
You will need a bowl that will fit over a pot of water without the water touching the bottom of the bowl. Bring the water to a boil. Meanwhile whisk the eggs, yolks and sugar in the bowl until the sugar is dissolved (about 1 minute).
Set the bowl over the pot and whisk the mixture while turning the bowl. (I used an electric mixer) When the eggs are foamy and have thinckened add 1/3 of the lemon juice. Keep whisking until mixture thickens again and add another 1/3, whisk again until mix thickens and add the final 1/3 and the zest. Continue whisking until the mixture lightens and the mix leaves a ribbon on itself.
Turn off the heat leaving the bowl over the water. Whisk in the butter, one piece at a time. The sabayon may loosen but will thicken and set as it cools. Pour it into the tart crust and place on a baking sheet.
Place the tart under the broiler and brown the top. Be careful it browns very quickly! Let sit for an hour before serving. Can be served at room tempurature or cold. My tart didn’t seem to set as well as I would have liked. I’m used to using a lemon curd type of filling for tarte so this seemed a bit loose. The flavor was wonderful though, very tart and the lavender was subtle and not overpowering. The pine nuts were almost an aftertaste and an enjoyable one at that. I can’t wait to try rosemary in the crust but I think I will go back to my usual lemon tart filling.