Pine Nut Tart

fin2This is April’s take on a treacle tart, a favorite English dessert. The magic ingredient is Lyle’s Golden Syrup…..it’s Happy and Glorious, says so right on the can…love it.LylesWhen I started this project, I had a crazy list of items to be on the lookout for, things not normally found in American grocery stores. Lyle’s was on that list of course. My girl LoLo found me some and I scored some up in Seattle. Fun story about trying to get “a liquid filled cylindrical can” through security…totally spaced that it was in my carry on. It took about 5 “bosses” to realize that it was just a can of sugar, they were kind about it…thankfully.

Here is what you will need

Crust is same one used for the Banoffee Pie, click here to see it again. Bake the tart shell in a 9″ fluted tart pan with parchment paper and pie weights or dried beans for 15 to 25 minutes or until light golden brown in a 350° oven.  No need to bake further after weights are removed.

Filling

1/2 cup of pine nuts

2 large eggs, lightly beaten

1/4 cup coarse bread crumbs, I cheated and used panko

one 454 gram can Lyle’s Golden Syrup

2 tablespoons heavy cream

finely grated zest of 4 large lemons

1/4 cup fino sherry, I used whatever sherry I had in the cupboard

1/2 teaspoon Maldon salttartfixinsToast the pine nuts in a small saute pan.toastnutsUntil golden browned edges appear, careful these toast up fast. Do not walk away from them. Transfer to a medium mixing bowl and let them cool. syrupAdd the remaining filling ingredients and whisk until really combined. zestnutsbeforeRight before you pour the filling into the shell, stir it up and pour in evenly. Bake at 350° for 25 to 35 minutes or until center is slightly jiggly. afterLet it cool a bit then slice and enjoy. Serve with vanilla ice cream, clotted cream or whoop cream aka whipped cream.yumbite

The mix of the lemon zest with the sherry and the sweet of the syrup and the soft richness of the pine nuts is glorious and it will make you happy…..just like the Lyle’s can says.

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