Lemon Sabayon Tart ─ ByronTalbott

This is the ultimate tart. Fundamentally perfect lemon custard, pine nut crust caramelized to perfection, and a complimentary whipped honey mascarpone that puts this dessert through the roof. A HUGE THANKS to Thomas Keller and his team for coming up with such a perfect creation that the world can delight in. I used to watch all the pastry chefs at Bouchon make this every week and never thought to ask how they did it...well, believe it or not, its pretty sticking easy to make as long as you grasp the idea of custard making. I hope you guys try this one out and share it with your friends and family or horde it to yourself. UP TO YOU, you made it after all. lol

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INGREDIENTS:
lemon custard:
3 whole eggs
1/2 cup sugar
2 yolks
1/2 cup freshly squeezed lemon juice
6 ounces cold diced butter

pine nut crust:
3 cups all purpose flour
1 whole egg
1/3 cup sugar
1 tbsp vanilla extract
1 cup ground pine nuts
8 ounces cold diced butter
1 tsp salt

honey mascarpone cream:
1/2 cup heavy cream
3 tbsp mascarpone
2 tbsp honey