Piñon Nut Torte Recipes

PINE NUT TART

Steps:

• For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
• Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
• Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
• Reduce the oven temperature to 325 degrees F.
• Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
• Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.

PINEAPPLE AND PINE NUT TORTE RECIPE - (4.4/5)

Steps:

• Make the pine nut sponge cake: Heat oven to 350°. Grease a 12" x 16 ½" baking sheet with butter and line with parchment paper. Melt butter in a 10" skillet over medium; cook until color is a deep golden brown, 6-8 minutes, and let cool. Pulse pine nuts and cake flour in a food processor until finely ground. Using an electric hand mixer, beat sugar and egg yolks in a bowl until pale yellow and thick, about 4 minutes. In a separate bowl and using clean beaters, beat whites until stiff peaks form. Fold pine nut flour, then whites and reserved brown butter, into yolk mixture; spread evenly into prepared pan. Bake, rotating once, until golden brown and cooked through, 8-10 minutes; let cool. Make the candied pine nuts: Reduce oven to 300°. Stir pine nuts, sugar, and egg white in a bowl; spread evenly on a baking sheet. Bake, stirring occasionally, until golden and crisp, 15-20 minutes; let cool. Make the buttercream: Using an electric hand mixer, beat butter and Zirbenz until smooth and creamy; set aside. Heat sugar and ¼ cup water in a 1-qt. saucepan over medium-high until an instant-read thermometer reads 245°, about 5 minutes. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat egg whites until frothy. With the motor running on medium, slowly drizzle sugar syrup into egg whites along the side of the bowl, avoiding the whisk. Increase speed to high; beat until stiff peaks form and meringue is cool to the touch, about 5 minutes. Add reserved butter and beat on medium until smooth, about 2-3 minutes; chill until ready to use. Make the white chocolate ganache: Place chocolate in a bowl. Boil cream in a 1-quart saucepan and pour over chocolate; let sit, without stirring, for 2 minutes. Add pineapple and salt and, using a rubber spatula, stir to combine; cover and set aside until ready to use. Make the caramelized pineapple and syrup: Melt honey in a 12" skillet over medium-high until bubbly, about 3-4 minutes. Add pineapple in a single layer; cook, flipping once, until caramelized, about 15 minutes. Using a slotted spoon, transfer pineapple to a plate; set aside. Stir limoncello into honey; set syrup aside. Assemble the torte: Invert cake onto a cutting board; slice lengthwise into three 4"-wide strips. Place 1 strip of cake in center of a serving platter. Spread half the buttercream and one third of the ganache over cake. Top with another strip of cake; spread with remaining buttercream and one third of the ganache. Top with remaining ganache. Arrange caramelized pineapple over top of torte and sprinkle with candied pine nuts; chill. Drizzle with syrup before serving.

HUNGARIAN WALNUT TORTE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.

HONEY AND PINE NUT TART

Steps:

• Make the pasta frolla: Whisk cream, egg, yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor to mix. Add butter, and pulse until mixture resembles coarse meal. With the machine running, add cream mixture, and process until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate 1 disk until firm, about 1 hour; reserve remaining disk for another use. (Dough can be refrigerated for up to 2 days or frozen for up to 3 months; thaw before using.)
• Preheat oven to 325 degrees. On a lightly floured surface with a lightly floured rolling pin, roll dough to 1/8-inch thickness. (If dough is soft and sticky, transfer to a baking sheet and freeze until firm but pliable, about 5 minutes.) Cut out a 12-inch round, and fit it into a fluted 10-inch tart pan with a removable bottom. (Patch any tears with scraps of dough.) Freeze while making the filling (or cover and freeze for up to 3 days).
• Make the filling: Bring sugar, honeys, and salt to a boil in a medium saucepan, whisking until sugar dissolves. Add butter, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool for 30 minutes. Whisk in cream, egg, and yolk until incorporated.
• Place tart pan on a rimmed baking sheet. Scatter pine nuts over bottom. Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers. Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour. Transfer tart to a wire rack, and let cool completely. Remove from pan, and serve immediately.

FEAST DAYS PINON TORTE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9-inch round cake pan. Refrigerate.
• In food processor, grind pine nuts until moist and meal-like. Add cornmeal and blend again about 30 seconds, just enough to combine.
• In a double boiler over medium-high heat, melt the butter and chocolate together, stirring occasionally so that they melt and blend evenly. Add to the pine nut mixture in the food processor and blend 30 seconds to a minute, until smooth.
• Beat the egg yolks, sugar and vanilla together in a bowl and add to the other ingredients in the food processor. Blend again until smooth.
• Pour the batter into the prepared pan and bake 20 minutes, or until the cake is firm and springs back slightly when pressed in the center. Do not overcook.
• Remove from oven and place on a wire rack to cool. Serve with peach honey (see recipe).

PINE NUT TART

Steps:

• Roll dough out into a round 1/8 inch thick on a floured surface and fit into a 9 inch flan or tart pan with a removable, fluted rim.
• Make a decorative edge ¼ inch higher than the top of the rim; prick shell lightly with fork and chill 30 minutes.
• Put rack in lower third of oven.
• Preheat oven to 425 degrees F.
• Line crust with wax paper or foil and fill with dry beans or pie weights.
• Bake for 10 minutes.
• Remove pie weights and paper carefully and bake 5-10 minutes longer, or until golden.
• Let cool on rack.
• Put rack in middle of oven and set oven temperature to 375 degrees F.
• In a bowl, combine sugars, corn syrup, flour and eggs and beat until smooth.
• Stir in vanilla, orange zest and pine nuts and pour into shell.
• Bake for 40 minutes, or until filling is almost set.
• Let cool.
• Melt chocolate and drizzle decoratively over tart.
• Serve at room temperature with cinnamon whipped cream.
• For cinnamon whipped cream: Beat cream until foamy.
• Beat in sugar, a little at a time and cinnamon.
• Beat until it holds stiff peaks.

PIñON NUT TORTE

Steps:

• Crust: In a food processor, combine the flour, sugar, salt, and grated orange peel. Turning the food processor on and off, cut in the vegetable shortening until coarsely blended. Add enough ice water to form moist clumps. Mold the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and refrigerate for one hour. Bring the dough to room temperature and roll it out on a lightly floured surface to a size that will cover the torte pan (about 12 inches). Press the dough into the pan with your fingers and trim the edges. Place the Crust in the freezer for 15 minutes. Pour in the Filling and bake. *A frozen pie crust works well if you need to save time. Filling: Preheat the oven to 350°. Combine the corn syrup, eggs, sugar, melted butter, and vanilla in a medium-size bowl. Whisk until the mixture is well blended, then fold in the piñon nuts. Pour the Filling into the torte shell and bake for about one hour. Let it cool completely. Cut into wedges. Serve with vanilla ice cream with candied orange strips (available at most candy stores) and Spanish Coffee. **To roast Piñon nuts, preheat the oven to 400°. Spread the nuts in a single layer on a baking sheet and roast for 7-12 minutes, or until they are a rich golden brown. The nuts burn easily, so keep an eye on them and shake the pan occasionally to avoid scorching.

HAZELNUT TORTE

Steps:

• Line the bottom of 2 round 9" cake pans with parchment paper.
• Butter (or oil) and flour them, including the parchment paper on the bottoms.
• Preheat the oven to 350°F.
• Blend 1/2 of each- that's 1/2 of each- of the nuts, sugar, flour and baking powder in a food processor until the nuts are powdered and everything is well blended.
• Add 4 of the eggs and process well.
• Pour into one of the cake pans.
• Wash and dry the food processor parts.
• Repeat with the other half of the ingredients and the other cake pan.
• Bake for 30 to 35 minutes, until a toothpick comes out clean. DO NOT jiggle the pans during baking.
• Cool in the pans for 10 minutes and then remove them carefully to a rack to finish cooling.

LEMON SABAYON TART WITH PINE-NUT CRUST

Steps:

• Place the pine nuts with three tablespoons of sugar in a food processor and process until finely ground. Transfer to a bowl and mix with the flour. Using your fingertips or pastry blender, work in four ounces of the butter, a scant two tablespoons of the beaten eggs and the vanilla to form a soft dough. Refrigerate for 10 minutes.
• Preheat the oven to 350 degrees. Butter and flour a 10-inch straight-sided tart pan.
• Press the dough evenly into the pan and up its sides. Prick the bottom. Bake about 30 minutes, until the crust is golden. Remove from the oven and allow to cool.
• Select a large metal bowl that will fit partway into a saucepan. Put about one-and-a-half inches of water into the saucepan and bring to a simmer. Put the remaining beaten eggs, the egg yolks and the remaining sugar into the bowl and beat them using a whisk or a hand-held electric mixer. As the mixture begins to warm and thicken, add about a third of the lemon juice. Continue beating constantly, adding lemon juice as the mixture heats and thickens. The mixture should thicken to about the consistency of yogurt. Beat in the remaining butter. Take care that you do not overheat the mixture or the eggs will curdle.
• Remove the sabayon from the heat and pour it into the cooled tart shell. Preheat the broiler. Broil the tart, watching it carefully, until the top is golden brown.
• Refrigerate for one-and-a-half to two hours, or overnight, before serving.

HONEY AND PINE NUT TART

Steps:

• Make the crust: Whisk together cream, whole egg, egg yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor. Add butter, and pulse just until mixture resembles coarse meal. Drizzle in cream mixture, and pulse until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate about 1 hour. (Dough can be refrigerated up to 2 days or frozen up to 3 months; thaw in refrigerator before using.)
• On a lightly floured surface, roll out 1 disk of dough to a 14-inch round, 1/8 inch thick (reserve second disk for another use). If dough is soft and sticky, transfer to a parchment-lined rimmed baking sheet and freeze until firm but still pliable, about 5 minutes. Fit dough into a fluted 10-inch tart pan with a removable bottom. Patch any tears with scraps of dough. Freeze shell while making filling.
• Make the filling: In a medium saucepan, bring sugar, honey, and salt to a boil, whisking until sugar dissolves. Add butter a few pieces at a time, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool 30 minutes. Whisk in cream, whole egg, and egg yolk until incorporated.
• Preheat oven to 325°F. Place tart pan on a parchment-lined rimmed baking sheet. Scatter pine nuts over bottom. Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers. Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour. Transfer tart to a wire rack, and let cool completely before serving.