Kale, Preserved Lemon and Pine Nut Tart Recipe

Name: Kale, Preserved Lemon and Pine Nut Tart Recipe
Yield: 4
Ingredients: 120g currants; 3/4 cup (180ml) Maggie Beer Verjuice; 50g pine nuts, to serve; 600g curly kale; 40g unsalted butter; 1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil; 4 golden shallots, thinly sliced; 1 garlic clove, finely chopped; 25g [URL]Preserved Lemons|https://www.maggiebeer.com.au/pages/recipes/preserved-lemons[/URL] rinds, rinsed and finely chopped; 2/3 cup (160ml) light sour cream; 4 free range eggs; 1/2 tspn sea salt and pepper; [HEADING]You'll need to make:[/HEADING]; 1 batch [URL]Sour Cream Pastry|https://www.maggiebeer.com.au/pages/recipes/sour-cream-pastry[/URL]