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For the Pine Nut Crust: Place the pine nuts in a food processor and pulse a few times.
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Add in the sugar and flour and continue to pulse till the nuts are finely grnd.
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Place the nut mix in a mixing bowl and add in the butter, egg and vanilla.
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Beat with an electric mixer or possibly by hand till thoroughly combined.
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Divide the dough into 3 parts.
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Wrap each piece in plastic wrap.
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Freeze 2 pcs for future use and chill the third piece for at least 10 min before using.
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Heat the oven to 350 degrees.
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Generously butter and flour a 9-inch fluted tart pan with a removable bottom and chill it while the oven heats.
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Remove the tart pan from the refrigerator and use your fingertips to press the chilled dough over the bottom and up the sides of the pan.
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Trim off excess.
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Bake the crust for 10 to 15 min, then rotate the shell and continue baking till golden, another 10 to 15 min.
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Remove the shell from the oven while you make the filling.
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There may be some cracks in the shell.
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They won't affect the tart.
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For the Lemon Sabayon: Bring about 1 1/2 inches of water to a boil in a pot which is slightly smaller than the diameter of the mixing bowl you will be using for the sabayon.
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Meanwhile, in a large metal bowl, whisk the Large eggs, yolks and sugar till smooth, about 1 minute.
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Set the bowl over the pot so which it's not touching the water, and, using a large whisk, whip the mix while you turn the bowl, for even heating.
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When the Large eggs are foamy and have thickened, about 2 min, add in one-third of the lemon juice.
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Continue to whisk vigorously and when the mix thickens again, add in another third of the lemon juice.
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Whisk till the mix thickens again, then add in the remaining lemon juice.
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Continue whisking vigorously, still turning the bowl, till the mix is thickened and light in color, and the whisk leaves a trail at the bottom of the bowl.
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The total cooking time should be about 8 to 10 min.
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Turn off the heat, but leave the bowl over the water as you add in the butter, whisking in, one Tbsp.
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at a time.
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The sabayon may loosen slightly, but it will thicken and set as it cools.
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Pour into the tart shell and place on a baking sheet.
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Heat the broiler.
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While the sabayon is still hot, place the tart under the broiler.
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Leaving the oven door open, brown the top of the sabayon, rotating the tart if necessary for even color, about 20 to 30 seconds.
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Keep an eye on the tart so it doesn't burn.
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Remove the tart from the oven and let it sit at least 1 hour before serving at room temperature or possibly chilled.
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This recipe yields 8 servings.
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Comments:This recipe makes sufficient dough for three crusts and sufficient filling for one tart, so freeze the extra dough for the future.
