1. Preheat the oven to 180ºC.

2. Spread the pine nuts on a baking tray and roast in the oven for 20 minutes, or until lightly golden. Remove from the oven and set aside to cool at room temperature.

3. Process 100g of the pine nuts, the sugar, and the salt in a food processor until well combined. Add the flour and process to a smooth paste. Transfer to a medium bowl.

4. Use an electric mixer on medium speed with a paddle attachment to beat together the nut paste, the egg yolk, and the butter, until well combined. Add the remaining pine nuts. Shape the dough into a disc and wrap in cling film. Chill in the refrigerator for 30 minutes.

5. The dough will be too soft to roll out, so press it to about 3mm in thickness in the bottom and along the sides of a shallow rectangular tart pan (35×11cm) with a removable base.

6. Line the unbaked pastry shell with parchment paper and fill with baking beans, rice or any type of dried beans. Bake for 10 minutes. Remove the weights and paper, and bake for another 15 minutes, or until lightly golden. Remove from the oven and set aside to cool at room temperature.

7. In the meantime, to prepare the filling, combine the corn our with 95ml water in a small bowl. Set aside.

8. Place the egg yolks, sugar, and lemon in a medium saucepan over medium heat, whisking continuously until well combined. Pour in the corn our mixture and the lemon juice. Whisk to combine, then add the butter and the halaweh, whisking continuously until they have melted and the mixture is thick and almost boiling.

9. Pour into the pastry shell and use a palette knife to level. Chill in the refrigerator for at least 3 hours, preferably overnight.

10. Just before serving, scatter the pistachios and dried rose petals over the tart.