Instructions: * Note:
This recipe requires an 8-inch tart pan with removable bottom.

Preheat oven to 425 degrees.

Place pastry tightly into shell, crimping the edges with extra pastry to help maintain the edges. Cover the pastry with parchment, fill with dried white beans and place in oven. Cook 8 to 10 minutes, remove parchment and beans, and cook until dry and light golden brown, about 8 to 10 more minutes. Remove and allow to cool.

In a large mixing bowl, stir together pine nuts, honey, sugar, eggs, olive oil, lemon zest and Nocino until smooth. Pour into cooled pastry shell and bake 20 minutes, or until quite firm and lightly browned on top. Allow to cool to room temperature and serve.

This recipe yields 4 servings.

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