Ingredients
Crust:
1 1/2 cups unbleached all-purpose flour, plus more for dusting
3/4 cup confectioners’ sugar
1/2 cup (1 stick) cold, unsalted butter, cut into cubes
1/4 teaspoon Italian leavening, such as Bench Mate, Pane Angel or Rebecchi (or sub 1/8 tsp baking powder and 1/8 tsp baking soada)
Pinch of kosher salt
4 extra-large egg yolks
1/4 teaspoon vanilla extract (only if NOT using Italian leavening)
1 extra-large egg white
1/3 cup toasted pine nuts
Filling:
10 ounces cream cheese
1 cup mild-flavored fresh goat cheese
5 tablespoons unsalted butter, at room temperature
1/4 cup mascarpone cheese
1/4 cup plus 1 tablespoon all-purpose flour
1 teaspoon kosher salt
3 extra-large eggs
1 cup granulated sugar
1 1/4 teaspoons pure vanilla extract
To serve:
Two types of single-flower honeys (I used buckwheat and clover)
Honeycomb (I didn’t use this, but it would be nice
Preparation
