The butter-free tart with lemon cream is a simple and delicious cake to enjoy at any time of the year and on any occasion, from breakfast to dessert after a meal. A shortcrust pastry base prepared without butter, but with sunflower seed oil, is lighter. The filling, not too sweet and with a delicate taste, is a classic lemon cream based on milk, sugar, eggs (in this case whole), corn starch, and lemon juice.
The recipe is by Camilla B. and is taken from the book “Mom’s Cake – Our Recipes”, Lemon Tart, page 37.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 12 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 eggs
- 1 lemon (untreated)
- 1/2 vial lemon flavoring
- 2 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup sunflower seed oil
- 2 eggs
- 1/2 packet baking powder
Tools
- Food scale
- 2 Small pots
- Hand whisk
- Plastic wrap
- Spatula
- Stove
- Food scale
- Stand mixer
- Flat beater
- Cake pan
- Parchment paper
- Oven
- Rolling pin
- Knife
- Cookie cutter
Steps
To prepare the butter-free tart with lemon cream…
First, prepare the cream. Pour the milk into a small pot, add the previously washed lemon peel, and heat without boiling.
In another small pot, break the whole eggs, add the granulated sugar, cornstarch, and mix well with the whisk.
Remove the lemon peel from the milk and pour it into the other pot. Return everything to medium heat, stirring with the whisk until the cream thickens.
Lastly, to the still warm cream, add the squeezed and filtered lemon juice using a sieve and half a vial of lemon flavoring. Stir again with the whisk and let the cream cool while covering it with plastic wrap.
Now that the lemon cream is ready, prepare the shortcrust pastry.
In the bowl of a stand mixer fitted with a flat beater, pour the whole eggs, granulated sugar, sunflower seed oil, and baking powder. Mix everything by running the mixer for several seconds. You can also use a food processor with blades or mix the dough by hand.
Gradually add the all-purpose flour, running the mixer one last time until the dough is compact.
Roll out the shortcrust pastry with the rolling pin on a sheet of parchment paper, then transfer it into the cake pan (11 inches in diameter) and trim the edges with the knife. You can use the excess dough to decorate the tart.
Pour the cream onto the shortcrust pastry base and decorate it as desired with the remaining dough. Finally, bake it in a preheated oven at 340°F and cook for 40 minutes in fan mode.
When the tart is cooked, let it cool completely before removing it from the cake pan and enjoying it.
