Lemon Cream Tart Recipe
Category: Desserts
Servings: 6
This delightful Lemon Cream Tart, known as Crostata alla Crema di Limoni in Italian, offers a perfect balance of a crisp, buttery pastry and a smooth, zesty lemon custard filling. Ideal for a refreshing dessert after a rich meal or for a special occasion, this tart will certainly impress your guests with its tangy flavor and elegant presentation. Follow the detailed steps to recreate this iconic Italian treat!
Ingredients
For the Pastry:
| Ingredient | Quantity |
|---|---|
| Butter | 95g |
| All-purpose flour | 190g |
| Powdered sugar | 75g |
| Egg yolks | 40g |
| Lemon zest | 1 lemon |
| Salt | 1 pinch |
For the Lemon Cream Filling:
| Ingredient | Quantity |
|---|---|
| Whole milk | 500ml |
| Sugar | 150g |
| Egg yolks | 110g |
| Potato starch | 35g |
| All-purpose flour | 35g |
| Lemon zest | 2 lemons |
| Egg | 1 |
Instructions
Step 1: Prepare the Pastry
- Begin by preparing the tart dough. In a food processor, combine the flour, a pinch of salt, and the cold, cubed butter. Pulse the mixture briefly until it resembles coarse crumbs.
- Add the egg yolks and pulse again until the dough begins to come together. You can also finish mixing by hand to avoid overworking the dough.
- Once the dough is ready, shape it into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes to let it firm up.
Step 2: Make the Lemon Custard
- While the dough is chilling, prepare the lemon cream filling. Pour the milk into a saucepan, and add the zest of one lemon. You can peel the lemon with a vegetable peeler to avoid the bitter white pith, which will help create a smoother flavor.
- Warm the milk over medium-low heat, making sure not to let it boil. Stir occasionally.
- Meanwhile, in a mixing bowl, whisk the egg yolks and sugar until the mixture becomes pale and slightly thickened.
- Sift together the flour and potato starch (or cornstarch) and gradually incorporate this into the egg-sugar mixture, mixing until smooth.
- Once the milk is hot but not boiling, gradually add it to the egg mixture in a thin stream, whisking constantly to prevent curdling.
- Pour the entire mixture back into the saucepan, straining it through a fine sieve to remove the lemon zest.
- Cook over low heat, stirring constantly, until the custard thickens, which should take about 10-15 minutes. Be patient and ensure the custard doesn’t boil.
- Once thickened, remove from the heat and pour the custard into a bowl. Cover it with plastic wrap, making sure the wrap touches the surface of the custard to avoid forming a skin. Let it cool completely.
Step 3: Assemble the Tart
- Preheat the oven to 170°C (340°F) for static heat, or 150°C (300°F) for fan-assisted ovens.
- Roll out the chilled dough on a lightly floured surface to fit your tart pan. Gently press the dough into the bottom and sides of the pan. Trim any excess dough around the edges.
- Prick the bottom of the dough with a fork to prevent it from puffing up during baking. This technique is called blind baking.
- Bake the pastry for 20-25 minutes, or until it turns golden and firm. If the edges brown too quickly, cover them with foil during the last part of baking.
- Once baked, remove the pastry from the oven and allow it to cool completely before filling.
Step 4: Fill and Decorate the Tart
- When both the pastry and custard are cool, carefully fill the tart shell with the lemon cream, spreading it evenly with the back of a spoon or a spatula.
- To decorate the tart, roll out the remaining dough and cut it into thin strips. Arrange the strips in a crisscross pattern on top of the custard.
- Gently brush the strips with a little beaten egg using a pastry brush to give them a golden finish during baking.
Step 5: Final Baking and Cooling
- Bake the tart in the preheated oven for another 25-30 minutes, or until the pastry is golden and the custard is set. After 45 minutes of baking, cover the tart with aluminum foil to prevent over-browning.
- Once the tart is baked, remove it from the oven and allow it to cool completely at room temperature. This helps the filling set and the flavors to meld.
Step 6: Serving
- Before serving, dust the top of the tart with powdered sugar for a sweet, decorative touch.
- Slice the tart into wedges and serve it chilled or at room temperature. The combination of the buttery crust and smooth, tangy lemon cream is truly irresistible.
Tips for the Perfect Lemon Cream Tart
- Chill the dough: Don’t skip the chilling step; it will make the dough easier to handle and prevent it from shrinking during baking.
- Smooth custard: To achieve a silky-smooth custard, be sure to strain the mixture before cooking it on the stovetop. This will remove any lumps and ensure a flawless texture.
- Decorative crust: For a beautiful finish, use a fluted pastry cutter or a sharp knife to create decorative shapes with the dough strips.
- Serving suggestions: Pair this tart with a fresh cup of tea or coffee for a delightful treat that’s sure to please.
Enjoy making this timeless Italian dessert and treat your loved ones to a slice of indulgence! This Lemon Cream Tart is perfect for any occasion, from casual family dinners to elegant dinner parties. The balance of sweet and tangy flavors will leave everyone asking for seconds!
