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Article: Chocolate pine-nut tart
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- June 3, 2009
CopyrightCopyright 2009 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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Serves 8
The custard here makes a very thin layer, which is studded with
pine nuts and squares of dark chocolate. One day recently I was just
about to make this tart and remembered that one of my guests is
allergic to chocolate. I quickly pulled some candied orange rind
from the pantry shelf and snipped half a dozen pieces into the tart
instead of the chocolate (I doubled the pine nuts). It was a huge
success. Because the tart is so thin, you don't think it's going to
pack the flavor it does. The recipe comes from French-born chef
Antoine Bouterin, a master of culinary understatement.
PASTRY
Butter (for the pan)5 tablespoons unsalted butter, at room
temperature 1/3 cup granulated sugar2 egg ...
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