The lemon tart from the Babbaiola is a tart very famous in Naples thanks to its creator Mrs. Rosa di Marechiaro, specialized in babà (hence the name, babbaiola). A delight that has become famous throughout the city.
A perfect tart with a delicate, enveloping, and fragrant lemon cream. The best lemon tart you have ever eaten! Excellent as an end-of-meal dessert.
For this recipe, I used the Bake&toast 6000 oven
Large tabletop oven with a capacity of 60 l. Black lacquered steel design. 12 ways of cooking thanks to the 12 combinable heat functions: grill, rotisserie, and convection. Includes a rotisserie for chicken with 360º heat. 2000 W of power for high performance. Convection system that cooks evenly with air surrounding the food, achieving excellent results. With internal light for cooking status control. Highly resistant double-glazed door that helps maintain temperature.
Discover my review of the Cecotec Bake&Toast 6000 Black Gyro convection oven
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 414.17 (Kcal)
- Carbohydrates 49.69 (g) of which sugars 28.21 (g)
- Proteins 5.95 (g)
- Fat 22.41 (g) of which saturated 7.50 (g)of which unsaturated 5.26 (g)
- Fibers 1.25 (g)
- Sodium 123.64 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
LEMON TART INGREDIENTS
- 1 3/4 cups all-purpose flour
- 3/4 cup powdered sugar
- 1 pinch salt
- 7 tbsp butter
- 1 lemon zest (grated)
- 2 egg yolks (large)
- 1 cup milk
- 1 cup heavy cream
- 2 lemon zest (grated)
- 3/4 cup sugar
- 3 egg yolks
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract
Tools
- 1 Pan
LEMON TART PREPARATION
Prepare the shortcrust pastry at least a couple of hours in advance (better the day before) and let it rest in the fridge covered with plastic wrap.
Place the flour and cold butter cut into pieces, a pinch of salt in the bowl of the mixer, and work with a K hook until you get a sandy mixture.
Add the powdered sugar, grated lemon zest, and egg yolks.
Work until you get a compact dough.
Prepare the cream: pour the cream, milk and vanilla extract into a saucepan, add the lemon zest.
Break the eggs into a bowl, take only the yolks and add the sugar, whisk with the mixer.
Add the cornstarch.
When the milk and cream are about to boil, pour over the egg and sugar mixture and stir.
Cook until the cream is thick.
Pour the cream obtained into a cold container and cover with plastic wrap in contact. Let cool completely.
Take the shortcrust pastry, roll out with a rolling pin to a thickness of 1/8 to 1/4 inch and line the greased and floured mold, press along the edges to adhere the pastry well, and then remove the excess.
Prick the bottom with a fork, add the lemon cream.
With the leftover pastry make thin strips crossing them in a grid.
Bake in a hot oven at 350°F for about 35/40 minutes in static mode.
Remove the tart and let cool completely. Garnish with powdered sugar.
Adriana’s Tip
Especially in summer, keep it in the fridge. It will be an amazing dessert!
