Storified by Arya McLean· Fri, Apr 12 2013 17:11:34
This is a heavy and filing dessert that looks simple but involves three phases: the pastry, the cheese-based filling, and the lemon sauce. Goat cheese tart with lemon and pine nuts and a sauce of limoncello and lemon liqueur is a perfect combination of creaminess, crustiness and tanginess. The result is a contrast of delicate softness and acidic sharpness with nutty bits of goodness.
The pastry made in this gourmet cooking recipe is a special kind of pastry called “fleur pastry,” typically used to make sweet flans such as apricot and peach. It can also be used as a base for quiche or as a short-crust pastry, as it is used in this dish. You have the option to use all goat cheese for the filling or use half goat cheese and another kind of cheese for the other half. If you desire a sharper flavor, for example, you can add cheddar to the goat cheese, and if you prefer a milder flavor, you can use a mild cheese like emmental. It all depends on what kinds of cheese you prefer.
The lemon sauce in this recipe is a mixture of limoncello and lemon liqueur. Limoncello is a special type of lemon liqueur produced in Southern Italy and is the second most popular liqueur in that country. Limoncello are made from the zest of Sorrento lemons or Femminello St. Teresa lemons, giving them that very distinct flavor. Lemon liqueur is typically made with sugar, water, lemon juice, lemon zest, and 5% vodka. It has a bright lemon yellow color and tastes both sweet and sour. Mixed together, limoncello and lemon liqueur produces a potent and tangy sauce that will strike a pleasant contrast to the creamy cheese and crusty tart. Enjoy this with a sweet wine such as Muffato and have an unforgettable cheesy and lemony experience.