NEAPOLITAN BABBAIOLA TART with lemon custard and ricotta, a breakfast or snack treat, typical Posillipo recipe with lemon shortcrust.
A truly delicious typical dessert, the babbaiola tart is a lemon dessert with a lemon shortcrust base and a simple and creamy ricotta custard, excellent for breakfast or snack.
The recipe of the Neapolitan babbaiola tart is named after the expert baba maker, Mrs. Rosa in Marechiaro, hence the tart of the babbaiola. It is a very simple and very good dessert that melts in your mouth, creamy and delicious.
Ideal to serve after lunch but also great for breakfast with its fresh lemon scent, the babbaiola tart will surely please everyone. It is very simple to prepare and so tasty.
Of course, if you don’t like lemon, you can always prepare a jam tart or with peaches, or strawberries.
Follow me in the kitchen today, there’s the Neapolitan babbaiola tart!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 1/4 cup sugar
- 1 lemon zest
- 1/2 cup butter
- 2 egg yolks
- 3/4 cup milk
- 3 tbsp heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp sugar
- 5.25 oz ricotta
- 2 tsp butter
- 1/4 cup sugar
- 1 egg
- 1 packet vanillin
- 4 tsp lemon juice
Steps
Prepare the custard, work the egg yolks with 2 tablespoons of sugar, add the flour and mix again, heat the milk with the cream and the whole zest of half a lemon.
Then add the butter and mix again, pour the mixture into a bowl and let it cool, then add the ricotta, sugar, vanillin, egg, and lemon juice, mix well.
Prepare the shortcrust, pour the flour into a bowl or food processor, add the sugar and egg, lemon zest, mix well, add the butter and knead.
Make a dough and let it rest for 30 minutes in the fridge wrapped in plastic wrap.
After the time has passed, take the dough and set aside 1/3 for the strips.
Then roll out the shortcrust in a 20 cm pan lined with parchment paper or greased and floured, fill with the custard, then roll out the remaining shortcrust and cut it into strips.
Arrange the strips on the shortcrust forming a grid, bake in a preheated oven at 350°F for 30-35 minutes.
Remove from oven and let cool before slicing.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
Neapolitan babbaiola tart with lemon
New: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM TURN ON NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
Neapolitan babbaiola tart with lemon
Perfect and delicious, a typical Neapolitan dessert for lemon dessert lovers.
FAQ (Questions and Answers) Neapolitan babbaiola tart with lemon
What is the origin of the Neapolitan babbaiola tart with lemon?
The Babbaiola Tart is a typical dessert from the Neapolitan tradition, characterized by a soft shortcrust and a tasty lemon filling. Its origin dates back to the ancient recipes of the Neapolitan cuisine, where lemon was widely used to create fresh and fragrant desserts.
What are the main ingredients of the Babbaiola Tart with Lemon?
The main ingredients of the Neapolitan Babbaiola Tart include flour, butter, sugar, eggs, and lemon zest for the shortcrust. For the filling, lemon juice and zest, sugar, and eggs are used. This combination creates a dessert rich in aroma with a fresh and citrus flavor.
How is the Neapolitan Lemon Tart prepared?
To prepare the tart, start by preparing the shortcrust and rolling it out in a tart pan. Meanwhile, mix the filling with lemon juice and zest, sugar, and eggs. This mixture is poured over the shortcrust base and baked until golden. Once cooled, the tart is ready to be enjoyed.
