Pine Nut Tart

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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
• 1 cup well-chilled heavy cream
• 1 1/2 tablespoons icing sugar
• 1 teaspoon cinnamon

Recipe

• 1 roll 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.
• 2 make a decorative edge ¼ inch higher than the top of the rim; prick shell lightly with fork and chill 30 minutes.
• 3 put rack in lower third of oven.
• 4 preheat oven to 425 degrees f.
• 5 line crust with wax paper or foil and fill with dry beans or pie weights.
• 6 bake for 10 minutes.
• 7 remove pie weights and paper carefully and bake 5-10 minutes longer, or until golden.
• 8 let cool on rack.
• 9 put rack in middle of oven and set oven temperature to 375 degrees f.
• 10 in a bowl, combine sugars, corn syrup, flour and eggs and beat until smooth.
• 11 stir in vanilla, orange zest and pine nuts and pour into shell.
• 12 bake for 40 minutes, or until filling is almost set.
• 13 let cool.
• 14 melt chocolate and drizzle decoratively over tart.
• 15 serve at room temperature with cinnamon whipped cream.
• 16 for cinnamon whipped cream: beat cream until foamy.
• 17 beat in sugar, a little at a time and cinnamon.
• 18 beat until it holds stiff peaks.