Rosemary Pine Nut Tart

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Rosemary Pine Nut Tart

3 eggs, beaten

1 cup brown sugar

1 tsp. vanilla extract

1 cup pine nuts, toasted

Pinch of salt

1 sprig of fresh rosemary

1 cup whipped cream

1 10″ ready made pie crust

Line your 9″ spring form pan with the pie crust, allowing the excess up the sides. Whisk together the brown sugar, eggs, vanilla and toasted pine nuts and a pinch of salt. Pour into the pie crust, bake at 400 degrees for 25-28 minutes. Pie will be soft in the center. Allow pie to cool completely. Steep rosemary with the whipped cream for 30 minutes. Remove the rosemary sprig and whip cream on medium speed until thickened. Add 1/4 cup brown sugar. Chill the cream until ready to serve with the tart.

Happy Baking!

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