CookEat Recipe
Pine-Nut and Semolina Lattice Tart
A sweet shortcrust tart filled with firm milk semolina and finely chopped pine nuts, covered with a diamond pastry lattice.
Method
Steps
Step 1
Gather the ingredients: 500 ml milk; 100 g medium-grain semolina; 165 g caster sugar: 65 g for the filling and 100 g for the pastry; 50 g pine nuts; 115 g butter: 10 g for the filling, 100 g for the pastry and 5 g for the tin; 3 eggs: 2 for the filling and 1 for the pastry; A pinch of salt; ½ teaspoon vanilla extract; 200 g plain flour, plus a little for rolling; 1–2 teaspoons white wine, only if needed to bring the pastry together; 1 extra egg yolk for glazing; 15 g icing sugar for finishing.
Step 2
Make the pastry by combining the flour, 100 g caster sugar, 100 g softened butter and one egg, working briefly with a blunt knife and then by hand. Add a teaspoon or two of white wine only if the dough will not come together. Wrap and refrigerate for about 30 minutes.
Step 3
Chop the pine nuts very finely, to pieces about half the size of a grain of rice. Bring the milk to a gentle boil, sprinkle in the semolina while stirring and cook gently for about 8–12 minutes, or according to the packet, until quite firm. Stir in the 65 g filling sugar, pine nuts, 10 g butter, salt and vanilla.
Step 4
Remove from the heat and let bubbling subside. Beat the two filling eggs, stir a little hot semolina into them, then stir them promptly into the whole mixture. Cook briefly over very gentle heat while stirring until the filling reaches at least 74°C. Spread in a shallow container and refrigerate promptly, always within two hours, until cool enough to assemble, about one hour.
Step 5
Grease a shallow round metal tart tin about 26 cm across with the remaining 5 g butter. Roll most of the pastry thinly, about 3 mm, to cover the base and form a low rim. Spread in the cooled filling; the completed tart should be no more than about 3–4 cm high. Roll the remaining pastry and cut narrow strips, arranging them diagonally across one another to form a diamond lattice.
Step 6
Brush the pastry lattice and rim with the extra beaten yolk. Bake at 175°C for about 35–45 minutes, until the pastry base is fully cooked, the lattice is golden and the centre reaches at least 74°C. Protect the top loosely if it colours early.
Step 7
Cool briefly, then refrigerate within two hours, loosely covered until cold. Unmould carefully when cold, dust with icing sugar and serve. Store covered in the refrigerator at 4°C or colder and use within 2–3 days. Marsala may replace the optional teaspoon or two of white wine in the pastry, with all other ingredients and steps unchanged.
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