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1
To make the crust, combine the flour, confectioners sugar, butter, leavening, and salt in the bowl of a standing mixer fitted with a paddle attachment, and mix on low speed until the butter and dry ingredients form a coarse cornmeal consistency, about 2 minutes.
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2
Add the egg yolks and vanilla, if you are using it, and mix on medium speed until the dough is smooth, 2 to 3 minutes.
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3
Dust a flat work surface with flour and turn the dough out onto it.
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4
Knead the dough for a few minutes until it comes together into a ball.
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5
Wrap the dough in plastic wrap and refrigerate it for at least 1 hour and up to three days; or freeze it for up to two months.
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6
(Defrost the dough overnight in the refrigerator.)
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7
Remove the dough from the refrigerator.
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8
Dust a flat work surface with flour, cut the dough into chunks, and knead the dough on the countertop to soften it, until it is the texture of Play-Doh.
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9
Cut off a 13 cup portion (about 2 ounces) of dough, wrap it in plastic wrap and return it to the refrigerator.
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10
Line a baking sheet with parchment paper, butter the inside of an 11-inch flan ring, and place the ring on the baking sheet.
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11
Remove the remaining dough from the refrigerator.
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12
Dust your work surface and rolling pin with flour and roll the dough out to 2 inches larger than the ring, and to a thickness of 18 to 1/4 inch.
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13
Gently fold the dough in quarters and place it on top of the flan ring, placing the point in the center and gently unfolding the dough so the ends are flopped over the ring.
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14
Gently push the dough down to fit inside the ring, pressing into the crease around the inside circumference so the dough fits snugly against the corners and sides.
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15
(Dont stretch the dough to fit or it will shrink during baking.)
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16
Dip the knuckle of your index finger in flour and use it to press the dough into the crease to create a straight edge, not sloping sides.
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17
Roll the rolling pin over the top of the flan ring to cut the dough.
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18
Pull off the trimmed dough and discard.
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19
Place the tart shell in the refrigerator to chill for at least 30 minutes and up to one day.
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20
Remove the 13 cup of dough from the refrigerator and place it between two sheets of parchment paper.
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21
Roll it into an 8-inch circle about 116 inch thick.
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22
Place the dough sandwiched between the parchment paper on a baking sheet and put it in the freezer to chill until it is firm but not frozen, about 30 minutes.
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23
Adjust the oven rack so it is in the lowest position and preheat the oven to 350 degrees F and line another separate baking sheet with parchment paper.
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24
Remove the sheet of dough that you rolled very thinly from the freezer, lay it on a flat work surface, remove the top sheet of parchment paper, and use the 8-inch ring to cut a circle out of the dough, working quickly so that it stays cold.
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25
Pull away and discard the scraps of dough around the circle and cut the circle into eight or ten equal wedges as you would a pie however many servings you want the tart to make.
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26
Still working quickly, use a metal spatula to carefully lift the wedges one at a time and place them on the prepared baking sheet, leaving about 2 inches between each.
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27
Brush the wedges with the egg white.
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28
Scatter 2 tablespoons of the pine nuts over the wedges, dividing them evenly, and gently press the nuts into the wedges to make sure they adhere; reserve the remaining pine nuts for serving with the tart.
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29
Bake the wedges until theyre golden brown, about 8 minutes, rotating the pan in the middle of the baking time so the cookies brown evenly.
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30
Remove the baking sheet from the oven and place it on a wire cooling rack until the wedges cool, and dust them lightly with powdered sugar.
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31
To make the filling:
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32
Combine the cream cheese, goat cheese, butter, and mascarpone in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until the ingredients are combined and the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula occasionally, about 2 minutes.
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33
Add the flour and salt, mix on low speed to incorporate, and transfer to a large mixing bowl.
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34
Combine the eggs and sugar in the bowl you mixed the cheeses in.
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35
(Theres no need to wash the bowl.)
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36
Exchange the paddle attachment for the whisk attachment on your mixer and beat the eggs and sugar together until the eggs are thick and fluffy and the sugar is dissolved, about 5 minutes.
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37
Add the vanilla and beat just to incorporate.
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38
Gently fold one-third of the egg mixture into the cheese, using the flat side of a spatula to smash the cheese and break up the density of the cheese with the egg.
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39
Add another third of the egg mixture, folding it in with a light hand so the eggs stay light and fluffy.
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40
Fold in the remaining egg mixture, mixing until the ingredients are combined but there are still visible lumps of cheese in the mix.
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41
(The filling can be made up to four days in advance.
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42
Transfer it to an airtight container and refrigerate until you are ready to bake the tart.)
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43
Remove the tart shell from the refrigerator and pour the filling into the shell to fill it 18 inch from the top.
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44
(You may not use all of it but you dont want to overfill the ring; discard the excess.)
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45
Place the baking sheet with the tart on it in the oven to bake for about 40 minutes, rotating the baking sheet halfway through the baking time for even browning, until the filling is set and the top is golden brown.
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46
Remove the baking sheet from the oven and set it aside to cool slightly.
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47
Cut the tart into the same number of wedges that you cut cookie wedges.
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48
You can serve the tart warm, or set it aside to cool to room temperature.
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49
(To rewarm the tart, place the whole tart or individual slices on a baking sheet and put it in a 350 degrees F oven until it is warmed through; about 5 minutes for slices, about 15 minutes for a whole tart.)
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50
Just before serving, place the cookie wedges on the tart with the outside edges of the cookies about 1 inch from the edge of the tart.
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51
Lift the flan ring off the tart.
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52
Use a large knife to cut between the cookies, creating even slices using the cookies as a guide.
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53
Use a metal spatula to carefully transfer each wedge to a dessert plate.
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54
Spoon 1 teaspoon of honeycomb on one side of each wedge.
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55
Spoon 1 teaspoon of each of the two honeys into circles about the size of silver dollars on either side of each wedge.
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56
Scatter a few of the reserved pine nuts in the center of each pool of honey, but not the honeycomb, and serve.
