Italian Pine Nut Tart

Instructions

1. Prepare the pastry dough
   In a food processor, combine flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add egg yolks and vanilla extract, then pulse until the dough just comes together. Turn out onto a lightly floured surface, form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Toast the pine nuts
   Preheat oven to 350°F (175°C). Spread 3/4 cup of the pine nuts on a baking sheet and toast in the oven for 5-7 minutes until lightly golden, watching carefully to prevent burning. Remove from oven and let cool completely.
3. Prepare the tart shell
   Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Transfer to a 9-inch tart pan with removable bottom, pressing into the bottom and sides. Trim excess dough and prick the bottom several times with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until light golden.
4. Make the filling
   In a medium bowl, whisk together the honey, eggs, heavy cream, and lemon zest until well combined. Stir in the toasted pine nuts (reserving about 2 tablespoons for topping).
5. Bake the tart
   Pour the filling into the pre-baked tart shell. Sprinkle the remaining untoasted pine nuts on top. Bake at 350°F (175°C) for 25-30 minutes, until the filling is set and golden brown. The center should be slightly jiggly but not liquid.
6. Cool and serve
   Allow the tart to cool completely on a wire rack. Once cooled, carefully remove from the tart pan. Just before serving, dust with powdered sugar. Slice and serve at room temperature or slightly chilled.