Lemon Sabayon With Pine-Nut Crust

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For the crust:

10 ounces (2 cups) pine nuts

1/3 cup sugar

1 pound (3 cups) all-purpose flour

8 ounces unsalted butter, at room temperature

1 large egg

1 teaspoon pure vanilla extract

For the Tart:

2 large eggs, cold

2 large egg yolks, cold

3/4 cup sugar

1/2 cup fresh lemon juice

6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

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