Chilled Italian zabaglione tart with warm Marsala-balsamic sauce

Italian zabaglione tart with Marsala-balsamic sauce
December 31, 2006
Classic Italian custard. A traditional favourite, taken to the next level. Easy to prepare, yet elegant enough to serve your most chic guests.
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1/8 tsp salt
1 cup all-purpose flour
1/2 cup chopped, toasted pine nuts

1 1/2 cups sweet Marsala wine
3/4 cup sugar
10 large egg yokes
2 tsps vanilla extract
1 1/3 cups chilled whipping cream

2 cups sweet Marsala wine
1/2 cup sugar
2 tsps balsamic vinegar
For crust:
Preheat oven to 375 F. Blend together butter, sugar, vanilla, and salt in a bowl with a fork until combined will. Sift flour into butter mixture and blend with fork until mixture forms a soft dough. Press mixture onto bottom and up sides of 9-inch diameter tart pan with removable bottom. Bake crust until edges are golden about 15 minutes. Remove and allow cooling.

For filling: whisk 1 cup Marsala, sugar and yolks into a large metal bowl. Set bowl over saucepan of rapidly simmering water and whisk until mixture registers about 170 F, approximately 4 minutes. Remove bowl from over water. Whisk in vanilla and nutmeg, refrigerate until cool, whisking occasionally about 20 minutes. Beat cream into bowl to stiff peaks. Add zabaglione and beat just until smooth.  Spoon zabaglione cream into crust mounting in centre. Refrigerate.

For sauce: Stir Marsala and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to 2/3 cup. About 17 minutes. Add balsamic and nutmeg. Boil 1 minute cool slightly. Let stand at room temp. Re-warm before serving. Remove tart from pan, transfer tart to platter, cut into wedges, and serve alongside warm sauce. •

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