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1
Crust:
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2
Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.
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3
Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients. Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes.
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4
Preheat the oven to 350u00b0F. Butter and flour 3 tartlette pans and refrigerate it while the oven preheats. Remove the pans from the refrigerator. Press the chilled pine nut dough evenly over the bottom and up the sides of the pan and trim.
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5
Place the pans on a baking sheet. Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool.
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6
Sabayon:
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7
Bring water to boil in a double boiler. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar until the mixture is smooth.
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8
Pour into double boiler and, using a large whisk, whip the mixture. After about 2 minutes, when the eggs are foamy and have thickened, add 1/3 of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking, until the mixture is thickened. The total cooking time should be 10-12 minutes.
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9
Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crusts.
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10
Preheat the broiler. While the sabayon is still warm, place the tartlettes under the broiler. Brown the top of the sabayon, rotating the tart if necessary for even color. This will take only a few seconds, so do not leave the oven. Remove the tartlettes from the broiler and let cool for one hour.
