About this recipe:This is a deliciously rich and nutty tart. A shortcrust pastry case is filled with a delectable filling of pine nuts, sugar, eggs, flour and butter. Serve as is or with whipped cream.
100g caster sugar
165g dark brown soft sugar
2 eggs, beaten
1 1/2 teaspoons vanilla extract
1 tablespoon plain flour
1 tablespoon whipping cream
120g unsalted butter, melted
100g pine nuts
1 (23cm) shortcrust pastry case
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:50min › Ready in:1hr5min
Combine the caster sugar, dark brown soft sugar, eggs, vanilla, flour, cream and melted butter in a bowl. Whisk until well blended. Fold in the pine nuts. Pour filling into the pastry case.