Crostata al Limone - Lemon Tart

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Ingredients

Crust

250 grams (2 cups) all-purpose flour
75 grams (generous 1/2 cup) powdered sugar
1/8 teaspoon table or fine Himalayan salt
Zest of 1 lemon
125 grams (9 tablespoons) unsalted butter, cold and cut into small cubes
1 large egg and 1 large egg yolk, lightly beaten


Lemon Custard

6 large egg yolks
130 grams (2/3 cup) granulated sugar
50 grams (scant 1/2 cup) all-purpose flour
1/8 teaspoon of table or fine Himalayan salt
500 ml (generous 2 cups) milk, hot, but not boiling
Pared rind of 1-1/2 lemon, without the white pith
2-1/2 tablespoons lemon juice 

Assembly

Raspberries, well rinsed

Optional for Garnish

Powdered sugar for dusting
Roasted sliced almonds
Fresh raspberries or mint leaves


Directions

Lemon Ingredients
  • Zest 1-1/2 lemons and set aside.
  • Pare the rind of 1/2 lemon, avoiding the white pith, and set aside.
  • Juice the 2 lemons to obtain 5 tablespoons and strain the juice.
Note: 5 tablespoons of lemon juice may be too sour for the 50 grams of sugar. Adjust the sugar or lemon juice as needed.

Crust
  • In a large bowl, sift together 250 grams of all-purpose flour, 75 grams of powdered sugar, and 1/8 teaspoon of table or fine Himalayan salt in a large bowl. Add the zest of 1 lemon and mix well.
  • Add 125 grams of cold, cubed unsalted butter to the flour mixture. Rub the butter into the flour until it resembles coarse breadcrumbs.
  • Pour in the lightly beaten large egg and egg yolk. Mix gently until the dough comes together.
  • Knead the dough lightly on a floured surface, shape it into a disc, and wrap it in plastic wrap. Refrigerate for 30 minutes to 1 hour.
Lemon Custard

  • In a medium bowl, beat together the 6 egg yolks and 130 grams of sugar for about 3 minutes until the sugar has dissolved and the mixture is smooth and creamy. Add 50 grams of flour and 1/8 teaspoon table or fine Himalayan salt and continue to beat until well combined.
  • In a medium pot, heat 500 ml milk over medium heat until warm but not boiling. Add the pared lemon rind while heating to infuse the flavor. 
  • Gradually whisk the warm milk mixture into the egg mixture to temper the eggs and prevent curdling.
  • Return the combined mixture to the pot and cook over medium-low heat, stirring constantly, until it thickens to a custard-like consistency.
  • Transfer the mixture to a medium pot over medium-low heat. Stir constantly until the mixture thickens. Remove from the heat and stir in the lemon juice. 
  • To achieve a smoother texture, strain the custard using a coarse strainer to remove lumps or rind pieces.


Assemble Tart
  • Preheat the oven to 375°F (190°C). 
  • On a lightly floured surface, roll out the chilled dough to fit the tart pan. Carefully transfer the dough to the pan, pressing it into the bottom and sides. Trim any excess dough and prick the base with a fork. 

  • Pour the lemon filling into the prepared tart crust. Add the raspberries, spreading them evenly.
  • Transfer the tart to the preheated oven. Reduce the temperature to 340°F (170°C) and bake for 50 minutes, covering with a loose piece of foil after the first 25 minutes to prevent the crust from browning further.
  • Remove from the oven and place in a wire rack to cool completely. 
  • Add toasted almonds to the top and refrigerate. 
  • Once completely cold, dust the top with powdered sugar and garnish with fresh raspberries or mint leaves if desired.
  • Slice and serve at room temperature. 

Notes

Adapted from the book "Gennaro's Limoni: Vibrant Italian Recipes Celebrating the Lemon".

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