Lemon sabayon tart with pine nut crust and whipped honey mascarpone

Keep the wet ingredients fairly cold so the dough does not get sticky.

In a large metal mixing bowl combine flour, sugar, ground pine nuts, vanilla extract, one whole egg and a pinch of salt; mix by hand (or electric mixer) into one solid mass with no dry or wet clumps.

Wrap in plastic film and chill in the fridge 10 to 15 minutes to firm up.

Divide the dough in half and press it into the tart pan piece by piece, leaving enough at the edges for a fully enclosed shell and keeping the thickness even.

Bake at 375F for about 15 to 20 minutes, turning halfway for even browning; cool.

Bring a small pot of water to a boil. Whisk the whole eggs, yolks and sugar in a metal bowl set over it until frothy on top.

Add the lemon juice in thirds, whisking throughout, until the mixture thickens; take off the heat to check, cooking more if needed. It should leave thick stripes when drizzled over itself; do not overcook or it will not pour.

Off the heat, slowly whisk in the cold diced butter; pour into the tart shell.

Caramelize the top under the broiler or with a hand torch until deep golden brown edge to edge.

Chill in the fridge 30 minutes to an hour to set before slicing.

Whisk honey and heavy cream until thick but not whipped; add a few scoops of mascarpone and whisk to a thick whipped cream.

Slice the tart into wedges and dollop the honey mascarpone on top.