Pine Nut Tart

    1 hour 5 min

    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.

    13 people made this

    Serves: 8 

    • 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

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. 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.
    2. Bake at 180 C / Gas 4 for 50 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    Really delicious! I reduced the sugars down to a little less than 1/2 cup each; added an extra Tbsp. cream, a full cup of Pignoli (toasted in the oven for about 6-8 min at 175°C (350°F)) and a few drops of almond extract; also baked in pastry dough instead of a pie shell. I served this to guests - there were only 4 of us and it was gone by the end of the evening! Thanks for this simple, divine recipe!  -  16 Mar 2008  (Review from Allrecipes US | Canada)


    This recipe was quick and easy. The taste and texture is almost like a pecan pie. The only change I made was toasting the nuts before putting them in the pie to make the flavor more powerful. Wait until completely cooled before cutting - although when you smell this baking you'll have a hard time waiting! Great recipe!  -  18 Dec 2003  (Review from Allrecipes US | Canada)


    I was given a huge bag of pine nuts and looked for recipes I could use them in besides salads and pesto. I was delighted when I found this recipe. It was very easy to make. Use butter and not margerine for the richer flavor. I used a full cup of pine nuts, toasted them on a cookie sheet before using them in the pie, which filled a regular 9 inch frozen pie crust. I brought two pies into work and they were gone in no time. Everyone wanted the recipe.  -  07 Sep 2005  (Review from Allrecipes US | Canada)