The tart, the quintessential Italian dessert. There are a thousand ways to prepare this dessert, each of us has their own dough measurements for the pastry crust depending on how we want to make it. For this recipe, I made a pastry that does not absorb the moisture from the filling by using butter equal to half the weight of the flour. The cream is made with water, sugar, butter, lemon, cornstarch, and eggs. And now prepare with me the Lemon Cream Tart.
Recipe from 01-21-2018 updated
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 472.25 (Kcal)
- Carbohydrates 59.89 (g) of which sugars 29.51 (g)
- Proteins 7.75 (g)
- Fat 23.88 (g) of which saturated 14.80 (g)of which unsaturated 8.89 (g)
- Fibers 0.88 (g)
- Sodium 86.96 (mg)
Indicative values for a portion of 134 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
Ingredients
- 2 1/2 cups all-purpose flour
- 5.3 oz butter
- 2/3 cup sugar
- 1 egg
- 1 egg yolk
- 1 pinch fine salt
- 1 tsp lemon zest (grated)
- Half vanilla bean
- 1 tbsp powdered sugar
- 1 1/4 cups water
- 1 lemon (zest)
- 1/6 cup lemon juice
- 1/3 cup sugar
- 1/3 cup potato starch
- 1.8 oz butter
- 2 eggs (large)
Tools
- Kitchen Scale
- Rolling Pin
- Springform Pan 10 in.
- Parchment Paper
- Bowl
- Saucepan for double boiler
Steps
Make a well with the sifted flour, sugar, and cold butter. Pinch the dough with your fingertips to make it sandy. Add the whole egg, the vanilla bean pulp, the grated lemon peel, and a pinch of salt. Knead quickly and let the dough rest in the fridge for 30 minutes. Preheat the oven to static mode at 350°F.
Bring the water to a boil with the sugar, lemon zest, and prepare a syrup. In a bowl, dilute the potato starch with the lemon juice, mix well with a whisk to have a smooth cream without lumps, and with the heat off, pour it into the sugar syrup (remove the lemon zest first). Stir, pour the mixture into a bowl or saucepan and put it back in a bain-marie over low heat. Add the butter in pieces and mix well. Add the slightly beaten eggs and continue cooking in the bain-marie for 15 minutes. Turn off and let cool with plastic wrap in contact.
Roll out the pastry to a thickness of 1/4 inch. Cut out a circle of 10 inches, lay the disc in the springform pan with the base covered with parchment paper. Prick the base with a fork so that it does not puff up during cooking. Pour the lemon juice cream on top, decorate as desired with pastry scraps, and cut a thin strip for the edge. Bake in the middle of the oven and cook for 30 minutes. Once cold, sprinkle with powdered sugar.
Storage
The Lemon Cream Tart should be kept cool covered with plastic wrap or under a cake dome.
