The whole recipe wasn't too hard or time consuming, which was great since I was wiped out from a serious workday. I think I spent maybe an hour and a half making the tart, but it would have taken half the time if I had just paid attention to the directions.
For the pine nut crust, I just measured out my pine nuts, then tossed them in the food processor with… oh, damn, softened butter. I had not taken my butter out ahead of time, so I spent about 20 minutes rotating it on my stove to heat it up enough to soften but not melt. After 20 minutes, I decided a little low power nuking was in order, so to the microwave I went (which did the trick). 20 minutes wasted from not reading directions.
After I mixed the tart ingredients, I started whisking in the lemon juice. By about 4 minutes of whisking – not even halfway through – I felt like my arms were going to fall off. So I called in reinforcement and made Brandon whisk while I attended to the tart shell.
After pouring in the sabayon, I broiled the tart to brown on top. It did not brown nearly instantly like the directions said. Instead, it sat for two minutes and was barely browning. I realized that maybe this was because I had it too far down from the broiler… then almost lost the whole tart trying to move the rack. Guess I'm not slick enough to be able to handle that. After moving it (successfully… just barely), it did brown really quickly – like 30-40 seconds. And look at how pretty it is, even with all of the things I tried to screw up!
Resources: Henry's for Pine Nuts. Literally half the price of grocery store pine nuts. I also saw them in The People's Co-Op in OB a couple of days later for $25 or so a pound, which was the cheapest i've seen pine nuts in years!