Lemon Cream Tart

Mar 25, 2020
Crostata con crema al limone

INGREDIENTS (for the shortcrust pastry)

  • 200 g of flour
  • 1 egg
  • 100 g of butter from centrifuged cream
  • 65 g of icing sugar
  • 1/2 organic lemon (grated zest)
  • a pinch of salt
  • a pinch of yeast

INGREDIENTS (for the lemon cream)

250 g of ricotta

80 g of sugar

2 eggs

juice of half a lemon

grated zest of an organic lemon (untreated)

PROCEDURE

  • Prepare the shortcrust pastry by mixing all the ingredients in a bowl or using a mixer. Knead quickly for a short time and wrap the dough in cling film. Leave to rest in the refrigerator for at least half an hour.
  • Prepare the lemon cream by placing all the ingredients in a bowl and mixing with a whisk.
  • Roll out the shortcrust pastry and line a buttered and floured tart pan.
  • Prick the bottom with the prongs of a fork and pour the lemon cream inside.
  • Bake at 170° for about 30 minutes, the pastry should brown and the cream should firm up.
  • Let cool on a rack before enjoying.

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