For the crust: 2. Place the pine nuts in a food processor and pulse a few times.
Add the sugar and flour and continue to pulse until the nuts are finely ground.
In a standing mixer with a paddle attachment, combine the butter, egg, and vanilla until the mixture is creamy.
Mix the dry ingredients in slowly until just combined. Don’t overdo it.
Divide the dough into 3 equal parts, wrap each piece in plastic wrap and allow to rest in the refrigerator for 10 minutes before using. [Note: unused dough may be frozen for up to 2 months.] 7. Preheat oven to 350 degrees.
Using your fingertips, press the dough into 3 fluted 7-inch tart pans.
Place the pans in the freezer for 5 minutes, then remove and place the pans on a baking sheet.
. Put the sheet pan on a rack in the middle of the oven. Cook dough, rotating pan occasionally, for 10-15 minutes, until shells are very light brown.
. Remove from oven and allow to rest while you make the sabayon.
. Bring 2 inches of water to boil in a medium sauté pan.
. In a large metal bowl whisk the eggs, yolks, and sugar for about a minute, until ingredients are combined.
. Reduce heat under the pot to low so that water is barely at a simmer.
. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl. Don’t let the eggs cook, or you’ll just have to throw them out and start again.
. After about 2 minutes, when the eggs are foamy and have thickened, add a third of the lemon juice.
. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice.
. Whisk until the mixture thickens again, then add the remaining lemon juice.
. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl.
. The total cooking time should be 8-10 minutes.
. Remove bowl from heat and whisk in butter 1 piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools.
. Pour the warm sabayon into the tart crusts.
. Place tarts, still on baking sheet, under the broiler and brown, rotating if necessary. This will only take a few seconds, so don’t leave them alone!
. Remove tarts from the broiler and allow to sit until they reach room temperature before serving.
. For the topping: Mix 1 cup mascarpone with 2 tablespoons high-quality honey. Garnish each piece of tart with a spoonful of the topping.
. NOTE: The last time I made this, I skipped the topping step and, instead, sliced three kiwi fruits very thinly and arranged the slices in concentric circles on a 9-inch version of the tart. It looked and tasted great. I served it with a reduction of strawberries.