Crostata al Limone – Italian Tart

Ingredients for 1 servings:

• 1 m.-sized egg(s)
• 1 medium egg yolk
• 100 g sugar
• 150 g butter, soft
• 300 g wheat flour type 405
• ½ tsp baking powder
• ½ organic lemon(s), zest
• 1 pinch of salt
• 700 ml milk
• 2 organic lemons, peel
• 6 egg yolks
• 220 g powdered sugar
• 60 g cornstarch
• 50 ml lemon juice
• 1 egg yolk for brushing
• some powdered sugar for dusting
• some fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 55 minutes; Total time approx. 6 hours 25 minutes

For the shortcrust pastry, mix the egg and egg yolk with the sugar and butter. Mix the flour with the baking powder, salt, and lemon zest, and gradually knead it with the remaining ingredients until a dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes. For the lemon curd, bring the milk and lemon zest to a boil and let it stand for 5 minutes. In a bowl, whisk the egg yolks and sugar together. Add the sifted cornstarch. Remove the lemon zest from the milk, add the egg mixture, and bring to a boil over low heat, stirring constantly, until the mixture thickens. Then let it cool, stir in the lemon juice, and cover with plastic wrap. Remove the shortcrust pastry from the refrigerator. Set aside some of the dough for the stripes. Roll out the dough and place it in a greased 26cm tart pan. Lightly prick the base with a fork. Pour the lemon curd over the pastry. Roll out the remaining shortcrust pastry and cut into strips. Arrange the shortcrust pastry strips in a diamond shape over the lemon curd for decoration and brush with the beaten egg yolk. Bake the tart in a preheated oven at 180°C (top/bottom heat) for approximately 45-50 minutes. When the surface is golden brown, the crostata is ready. Allow the tart to cool completely, then refrigerate and let rest for a few hours. Dust the crostata al limone with powdered sugar.