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1 vanilla bean or 1 teaspoon vanilla paste

3 ounces (6 tablespoons) unsalted butter at room temperature

3/4 cup confectioner's sugar, sifted

3 large egg yolks at room temperature

1 - 1/2 cups + 1/4 cup unbleached flour, sifted

1/8 teaspoon sea salt

Unsalted butter for buttering the pan.


6 ounces soft goat cheese

3 large eggs

1/3 cup sugar

2 tablespoons whipping cream

Zest from  ½ orange

Zest from ½ lemon

2 tablespoons toasted pine nuts, chopped



Pastry: Slit open the vanilla beans lengthwise and scrape the seeds out into the workbowl of a food processor or add the paste to the butter and process until smooth.  Pour in the sugar, pulse to blend, then process until a thick creamy paste forms.  Add the egg yolks, pulse, scrape down the sides and process until smooth.  Add 1-1/2 cups flour and pulse to form a dough.  If the mixture remains creamy, work in the remaining flour, 2 tablespoons at a time.  The dough should break up into small balls.


Scrape the dough out of the bowl onto a lightly dusted sheet of wax paper.  Lightly dust the top and flatten it out into a disk.  Wrap air-tight and refrigerate at least an hour, preferably overnight.


Baking Pastry/Assembly: Thoroughly butter the springform  tart mold.   Roll out the chilled pastry between lightly floured sheets of waxed paper.  Make the diameter of the  pastry  one inch  larger than the shell.  Pull off the top sheet of wax paper and invert the dough over the mold.  Gently peel off the remaining sheet and carefully lift drop the edges of the dough against the side of the mold with out stretching it.  Trim the dough at the rim and prick it over the bottom.  Chill the lined mold at least 1 hour, or tightly wrap and chill overnight.


Preheat the oven to 375 degrees.  Remove the covering from the shell, place it on a bake sheet and bake for 20-30 minutes, until it is lightly browned.


Filling:While the tart shell is baking blend  the filling ingredients together mixing them in the order in which they are listed.  Reserve.


Final Baking:  Remove the shell from the oven.  Pour in the filling and return to the oven until the custard is puffed and fully puffed, about 25 minutes.   Cool on a rack.  Serve at room temperature.