Sabayon is the French adaptation of a lemon dessert with Italian origins. In Italy, it is called Zabaione, and it is traditionally made with egg yolks, sugar, and marsala wine.
Another thing to love about this recipe is that the dough doesn’t need to be rolled. Instead, you press it into the tart pan with your hands.
INGREDIENTS
For the pine nut tart
280g raw pine nuts
360g plain flour
70 g granulated sugar
1 large egg
225 g unsalted butter, at room temperature
1 teaspoon vanilla extract
For the lemon sabayon:
2 large eggs, cold
2 large egg yolks, cold
150g granulated sugar
120g lemon juice
85g cold unsalted butter, cut into 6 pieces
For the honeyed Mascarpone Cream
120ml double cream
3 tablespoons Mascarpone cheese
1 tablespoon honey
METHOD
Preheat oven to 180ºC and position a rack in the middle of the oven.
Place the pine nuts in a food processor and pulse a few times. Add the flour and sugar to the food processor and pulse until the nuts are finely ground.
Place the mixture into a mixing bowl. Form a well in the center and add the egg, butter and the vanilla extract. Use your hands to mix all the ingredients.
Divide the dough into 3 parts. Wrap each piece in cling film and refrigerate one piece for at least 10 minutes. The rest can be frozen for future use.
Generously butter a 22cm fluted tart pan, and refrigerate it for 10 minutes.
Remove the tart pan and the dough from the refrigerator. Use your fingertips to press the dough evenly over the bottom and up the sides. Trim off any excess dough.
Place the tart pan onto a sheet pan and into the oven. Bake the tart shell for 10 to 15 minutes, then rotate the tart and continue for another 10 to 15 minutes or until golden brown. Let the crust cool before filling it.
Make the lemon sabayon
Bring about 4 cm of water to a boil in a saucepan, that is slightly smaller then the mixing bowl you will be using. Leave over a low heat.
Meanwhile in a large metal bowl whisk the eggs, yolks and sugar for about 1 minute.
Set the bowl over the pot and using a whisk, whip the mixture while you turn the bowl for even heating. After a out 2 minutes, when the eggs are foamy and have thickened, add one third of the lemon juice.
Continue to whisk vigorously, and when the mixture thickens again agg another third of the lemon juice. Whisk the mixture again until it thickens again, then add the remaining lemon juice. Continue to whisk and turning the bowl. The total cooking time should be 8 to 10 minutes.
Turn off the heat, but leave the bowl over the water as you add the butter, a piece at a time. The Sabayon may loosen but will thicken as it cools.
Pour the Sabayon into the tart shell.
To colour the top you can either use a kitchen blow touch, or put it under the grill, but keep rotating the the tart as necessary to produce an even colour.
Let it stand for ar least an hour before serving.
For the honeyed Mascarpone cream
Whip the cream until it is frothy. Add the mascarpone and honey and continue to whisk for 2 minutes, or until it thickens. Keep refrigerated until ready to serve
Serve at room temperature. Serve each slice of the tart with the mascarpone cream on the side.
Original Recipe The French Laundry
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