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1
Make the crust: Whisk together cream, whole egg, egg yolk, and vanilla in a medium bowl.
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2
Pulse flour, sugar, salt, and baking powder in a food processor.
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3
Add butter, and pulse just until mixture resembles coarse meal.
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4
Drizzle in cream mixture, and pulse until dough just comes together.
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5
Shape dough into 2 disks, and wrap each in plastic.
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6
Refrigerate about 1 hour.
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7
(Dough can be refrigerated up to 2 days or frozen up to 3 months; thaw in refrigerator before using.)
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8
On a lightly floured surface, roll out 1 disk of dough to a 14-inch round, 1/8 inch thick (reserve second disk for another use).
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9
If dough is soft and sticky, transfer to a parchment-lined rimmed baking sheet and freeze until firm but still pliable, about 5 minutes.
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10
Fit dough into a fluted 10-inch tart pan with a removable bottom.
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11
Patch any tears with scraps of dough.
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12
Freeze shell while making filling.
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13
Make the filling: In a medium saucepan, bring sugar, honey, and salt to a boil, whisking until sugar dissolves.
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14
Add butter a few pieces at a time, and whisk until incorporated.
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15
Transfer honey mixture to a medium bowl, and let cool 30 minutes.
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16
Whisk in cream, whole egg, and egg yolk until incorporated.
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17
Preheat oven to 325F.
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18
Place tart pan on a parchment-lined rimmed baking sheet.
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19
Scatter pine nuts over bottom.
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20
Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers.
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21
Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour.
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22
Transfer tart to a wire rack, and let cool completely before serving.
