Pinolata – Pine Nut Tart Recipe
Category: Desserts | Servings: 8 | Prep Time: 1 hour | Cooking Time: 40 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Granulated sugar | 100g |
| Unsalted butter | 100g |
| Whole egg | 1 |
| Egg yolks | 1 |
| Baking powder | 8g |
| Whole milk | 500ml |
| Granulated sugar (for cream) | 100g |
| All-purpose flour (for cream) | 50g |
| Egg yolks (for cream) | 4 |
| Pine nuts | 40g |
| Whole milk (for brushing) | 10g |
| Whole egg (for brushing) | 1 |
Instructions:
1. Prepare the Cream:
To begin preparing the Pinolata, start with the custard cream. In a large saucepan, pour the whole milk and add the sifted flour. Stir to combine. Once the milk is warm, turn off the heat and, using a ladle, gradually pour the hot milk into the egg, sugar, and flour mixture, stirring constantly with a whisk to prevent lumps from forming. Continue to add the milk slowly while mixing. Once all the milk is incorporated, strain the cream through a fine mesh sieve to ensure a smooth consistency. Return the cream to the saucepan and cover with plastic wrap placed directly on the surface to avoid a skin forming. Let it cool at room temperature.
2. Prepare the Dough:
While the cream cools, move on to the dough. In the bowl of a stand mixer, place the room-temperature butter, cut into pieces, along with the granulated sugar. Mix until well combined, then add the egg yolk and continue to blend until smooth. Once the yolk is fully incorporated, add the whole egg and beat until the mixture becomes soft and homogeneous.
After mixing, transfer the dough to a work surface and knead gently with your hands until it forms a smooth dough. Shape it into a ball, wrap it in plastic wrap, and refrigerate for about 1 hour to firm up the dough.
3. Assemble the Tart:
Once the dough is chilled, preheat your oven to 180°C (350°F). Line a 28cm (11-inch) tart pan with parchment paper. Remove the dough from the refrigerator and divide it in half. Roll out the first half into a circle to form the base of the tart. Gently place the dough into the tart pan, pressing it into the bottom and up the sides.
Roll out the second half of the dough to form a lid for the tart. Set it aside for now.
4. Add the Filling:
Once the custard has cooled to room temperature, pour it into the prepared tart shell, spreading it evenly.
5. Finish the Tart:
In a small bowl, whisk together the whole egg and the 10g of milk. Brush this mixture over the top of the tart, giving it a glossy finish. Then, sprinkle the pine nuts generously over the surface.
6. Bake:
Place the tart in the preheated oven and bake for about 40 minutes, or until the top is golden and the filling has set.
7. Cool and Serve:
Allow the Pinolata to cool completely in the pan before transferring it to a serving platter. Slice into 8 portions and serve at room temperature. Enjoy the sweet, creamy, and nutty flavors of this classic Italian tart!
This Pinolata is a wonderful treat that combines a rich, creamy custard with the delightful crunch of pine nuts, all wrapped in a tender, buttery pastry. Perfect for any occasion, it will bring a touch of Italian elegance to your dessert table.
