Thomas Keller’s lemon tart with a pine nut crust
Serves 1
Directions
- 1Pulse pine nuts in a food processor until halfway ground.
- 2Add 70g sugar and 360g all-purpose flour to the processor and pulse to combine.
- 3Turn the mixture out onto a counter, make a well in the center, and add 225g butter and 1 egg; mix to form a dough.
- 4Chill the dough for 10 minutes, then press it evenly into the sides and bottom of a tart pan.
- 5Bake the crust at 350°F until golden brown.
- 6Whisk 2 whole eggs, 2 egg yolks, and 150g sugar in a metal bowl over a double boiler.
- 7Gradually whisk in 120g lemon juice in three additions.
- 8Stir in 85g cold butter until emulsified.
- 9Pour the mixture into the baked crust.
- 10Broil the tart until the top is browned.
- 11Chill the tart for one hour before serving.
Ingredients
- 80 g pine nuts
- 70 g sugar
- 360 g all-purpose flour
- 225 g butter, room temperature
- 1 whole egg
- 2 whole egg
- 2 whole egg yolk
- 150 g sugar
- 120 g freshly squeezed lemon juice
- 85 g butter, cold
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