Lemon Sabayon—Pine Nut Tart with Honeyed Mascarpone Cream

Name: Lemon Sabayon—Pine Nut Tart with Honeyed Mascarpone Cream
Yield: Makes 8 Servings
Cuisine: French
Ingredients: Butter and flour for the tart pan; 2 large eggs, cold; ⅓ recipe Pine Nut Crust; 3 tablespoons mascarpone cheese; ½ cup heavy cream; 1 tablespoon honey; ¾ cup sugar; 2 large egg yolks, cold; 6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces; ½ cup fresh lemon juice

Preparation info

Makes
8
Servings

Difficulty
Medium

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

This tart is best served at room temperature, within a few hours of assembling, but if necessary, it can be refrigerated and served cold.

Ingredients

Butter and flour for the tart pan
⅓ recipe Pine Nut Crust

Europe
France
Dessert
Mediterranean
Vegetarian
Pie

Method

For the Crust

Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.

Remove the tart pan from the refrigerator. Use your fingertips to press the ch