To say that Chef Emmanuel Stroobant is a walking encyclopedia of food is not an overstatement. Spanning his three-decade career, he has amassed a treasure trove of recipes and published two cookbooks – Cuisine Unplugged and Vine Dining.
Here, he shares the steps to making a drool-worthy pine nut tart.
Pâte à tarte (tarte dough)
Plain Flour (Sifted) 250g
Butter (Softened) 125g
Sugar (Softened) 50g
- In a blender, mix flour and butter for 5 to 6 minutes before adding sugar and egg. Remove dough and knead it into a ball.
- Wrap dough with cling film and let it rest for 1 hour. Pre-shape dough by flattening it a little before putting it into the refrigerator.
All Purpose Plain Flour (Sifted)
- Lay cling film on a table and place dough on it. Lay another sheet of cling film on top of the dough and roll with a rolling pin into a circle about 0.5-cm thick. Place dough onto a pre-buttered tart mould.
- Mix filling ingredients and pour into the tart mould. Bake at 175°C for 50 minutes.
- When ready, cut into slices and serve with vanilla ice cream.
Tip from Chef Emmanuel Stroobant:
“For this recipe, the type of honey you choose can enhance the flavour and aroma of the tart significantly. I personally use Lifou honey from New Caledonia, which is famous for its quality and purity. The bees feed on the nectar of flowers endemic to the island, which gives this honey a unique taste.”
View the recipe in our quarterly
food and beverage e-magazine here: