Steps

• For perfect results, always start with the pastry cream.

  It must be well chilled in the fridge when you fold it into the ricotta; this little trick will guarantee a velvety texture and even baking.

• 
  
  First of all, prepare all the liquid and aromatic ingredients.

  Obtain and strain fresh lemon juice.

  Then, using a grater, take the zest from untreated lemons, being careful to take only the yellow part.

  

• In a small saucepan, combine the milk and cream with the lemon zest you obtained. Heat the liquid almost to a boil, warming gently.

  Turn off the heat and let the mixture infuse for about 10 minutes, allowing the aroma to fully transfer into the liquid.

• Meanwhile, in a bowl, begin to mix the whole eggs with the sugar until you obtain a pale mixture.

  Then incorporate the cornstarch, stirring until the batter is smooth and homogeneous.

  Add the strained lemon juice to the egg-cornstarch mixture and stir.

  Now, reheat the infused milk and when it is very hot, pour it in a thin stream over the egg mixture, whisking vigorously.

  Return the entire mixture to the saucepan.

  

• Set the heat to medium and, stirring constantly without interruption, bring the cream to a boil until the mixture thickens.

  For cooling, immediately pour it into a wide shallow container and cover the surface of the cream with plastic wrap directly touching it. Let it cool completely at room temperature, then transfer to the refrigerator for at least one hour.

  

• While the cream cools, let’s prepare the base. This shortcrust is special because it stays extremely smooth and delicate on the palate thanks to the use of powdered sugar.

  In a bowl (or on your work surface), first mix the flour with the powdered sugar and the grated lemon zest.
  This ensures that the aromas and sweetness are distributed perfectly.

  

• Add the cold butter cubes straight from the fridge and the pinch of salt.
  Begin working with your fingertips (or the paddle of a stand mixer) by “pinching” the butter into the dry ingredients until you obtain a mixture similar to a fine fragrant sand.
  At this point, add the 3 egg yolks.

  

• Do not overwork it, otherwise the butter will warm and the shortcrust will lose its silkiness!

  Flatten the dough slightly, wrap it in plastic wrap and let it rest in the refrigerator for about 40-60 minutes.

  The cold will make the dough perfect to roll out without breaking.

• Take the 1 1/4 cups of ricotta (make sure it is well drained of its whey) and place it in a large bowl. Add the 2.5 oz of powdered sugar and the grated lemon zest.

  Work it with a whisk or a spatula until it becomes a smooth, lump-free cream.
  The extra touch: For a pastry-shop texture, pass the ricotta through a fine-mesh sieve.

  
  Retrieve the lemon pastry cream from the fridge.

  If it has become too firm, give it a quick whisk to restore creaminess.

  Add the pastry cream to the ricotta a little at a time, folding gently from the bottom up until the mixture is perfectly homogeneous.

  

• Take the dough from the fridge. Reserve about one-third for decorations. Roll out the larger piece on a floured surface to a thickness of about 1/8–3/16 in (4–5 mm) and line the prepared pan (9.5–10.25 in / 24/26 cm) already buttered. Prick the base with a fork.

  
  Pour the entire ricotta-and-cream filling into the shortcrust shell and level it with the back of a spoon.
  Roll out the remaining dough and cut strips. Cross them over the filling to form the classic diamond lattice of traditional tarts.

  

• Bake in a preheated conventional oven at 356°F for about 45–50 minutes.

  The tart is ready when the shortcrust is nicely golden and the filling has puffed slightly (it will settle as it cools).

  

• Once out of the oven, let it cool completely in the pan.

  The aroma will fill the house, but resist!

  The Babbaiola Tart 🍋✨ should be eaten cold, preferably after a few hours in the refrigerator, dusted with a veil of powdered sugar.

  
• 

• Enjoy your meal.