lunedì 28 marzo 2011

Soft Lemon Tart

Yesterday afternoon on my way back home, it was raining cats and dogs, so I got inspired to make a very delicious and cuddy cake. Here is the recipe taken by "La Cucina Italiana"; it's long but very simple and believe me worthwhile!  


Lemon Tart
 

Ingredients

Pastry
  • 200g flour 
  • 150g soften butter
  • 70g icing sugar
  • 1 egg 
  • 1 graped lemon rind 
  • salt

Lemon cream
  • 100g sugar
  • 60g melted butter
  • 40g lemon juice 
  • 3 yolks
  • 1 egg 
  • 2 graped lemon rinds
Margherita Pastry
  • 90g sugar
  • 45g flour
  • 45g potato starch
  • 30g butter
  • 4 yolks
  • 2 whites
  • 1 lemon
  • honey
  • icing sugar
Method
Preheat oven to 180°
1. Make the pastry with the ingredients of the first list. Make a ball and leave it in the fridge for 30 minutes.  Roll it out at 4mm thickness and put it on a baking tray out of its edge for 1.5 cm.

2. Lemon cream: whisk all the ingredients in a bowl suspended over a pan of simmering water till you earn a very froathy cream (I used a whisk). Lay aside.

3. Margherita Pastry: whisk the yolks until pale with the sugar and a spoon of honey ; then add the melted butter, the graped lemon rind, the whipped whites and at last the sieved flour and potato starch.

4. Put into the pastry first the lemon cream and then the Margherita-pastry. Make the pastry edge fall over the filling. Sprinkle the cake with icing sugar and  bake for 35' then lower the oven to 170° and bake for about 10-15 minutes. Serve sprinkled with a lot of icing sugar.




crostata soffice al limone


2 commenti:

  1. adoro le torte al limone, freche e profumate!

    RispondiElimina
  2. è morbida e umida dentro, va a ruba quando la faccio....

    RispondiElimina

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