Marsala and semolina tart with pine nuts recipe
It is a tart that tastes of family, good things, and pine nuts. The shell is a crunchy Marsala shortcrust pastry that exalts semolina cream and pine nut filling.
Servings 6 servings
Equipment
- 1 25 cm round mold diameter
Ingredients
For the shortcrust pastry
- 80 g butter
- 180 g all purpose flour
- 80 g sugar
- 2 eggs
- 30 g dry Marsala wine
For the filling
- 100 g pine nuts
- 400 ml milk
- 100 g semolina
- 50 g butter
- 60 g sugar
- 2 eggs
Instructions
For the shortcrust pastry
- Cut cold butter into small cubes and set aside.
- In a large bowl, combine flour and sugar and mix.
- Then add butter, whole eggs, and Marsala.
- Knead the ingredients, trying to use your fingertips so as not to overheat the butter, just long enough to make a smooth, even dough. You can combine all the ingredients into a food processor.
- Wrap in plastic wrap and refrigerate overnight or for at least 1 hours.
For the filling
- Coarsely chop half the pine nuts with a knife and set aside. Keep the other half aside to decorate the surface.
- Pour 300 ml of milk into a saucepan, add the semolina,and bring to a boil. Immediately turn down the heat and, stirring, thicken for3 minutes.
- Turn off, move the pan from the stove, add the sugar and chopped butter, and stir.
- When the cream is lukewarm, add and mix with 100 ml cold milk, and then add the eggs, one at a time, incorporating them while stirring.
- Add chopped pine nuts and mix.
Assembling
- Preheat the oven to 180C degrees/356F.
- Roll out the shortbread to a height of about ½ cm between two sheets of baking paper.
- Arrange the shortcrust pastry in the baking pan, greased or lined with baking paper, and gently shape it into the mold.
- Run a knife around the edge of the tart tin to cutaway any excess pastry.
- Pour in the semolina cream, decorate the surface with whole pine nuts, and bake in a hot oven for about 35 minutes or until the edges are golden brown.
- Remove from oven, let cool, and sprinkle with powdered sugar if you like.
- Store the tart covered outside the refrigerator. It will keep for many days.