Ingredients:
1 pate brisee sweet tart crust ( in my recipes)
1/3 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup light corn syrup
1 tablespoon flour
3 large eggs, beaten lightly
1 tablespoon vanilla extract
2 teaspoons orange zest
1 cup pine nuts, toasted lightly
3 ounces chocolate
1 cup well-chilled heavy cream
1 1/2 tablespoons icing sugar
1 teaspoon cinnamon
Directions:
Roll dough out into a round 1/8 inch thick on a floured surface and fit into a 9 inch flan or tart pan with a removable, fluted rim.
Make a decorative edge 1/4 inch higher than the top of the rim; prick shell lightly with fork and chill 30 minutes.
Put rack in lower third of oven.
Preheat oven to 425 degrees F.
Line crust with wax paper or foil and fill with dry beans or pie weights.
Bake for 10 minutes.
Remove pie weights and paper carefully and bake 5-10 minutes longer, or until golden.
Let cool on rack.
Put rack in middle of oven and set oven temperature to 375 degrees F.
In a bowl, combine sugars, corn syrup, flour and eggs and beat until smooth.
Stir in vanilla, orange zest and pine nuts and pour into shell.
Bake for 40 minutes, or until filling is almost set.
Let cool.
Melt chocolate and drizzle decoratively over tart.
Serve at room temperature with cinnamon whipped cream.
For cinnamon whipped cream: Beat cream until foamy.
Beat in sugar, a little at a time and cinnamon.
Beat until it holds stiff peaks.
Servings: 8-10
Time preparation: 20 min.
Time total: 80 min.