Crostata al limone (lemon tart)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour, 75 g sugar, vanillin sugar and salt in a bowl. Add egg yolks, 1-2 tbsp. cold water and butter in small pieces and knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Roll out the dough on a floured work surface to a round dough plate (32-34 cm Ø). Grease a tart mould (approx. 28 cm Ø; with lift-off base) and sprinkle with flour. Line the mould with the short pastry. Prick the pastry base several times with a fork. Place the mould in a cool place for about 30 minutes. For the topping, wash lemons hot and grate them dry. Finely grate the zest of 2 lemons. Halve 1 lemon and squeeze the juice. Beat the eggs and 150 g sugar with the whisk of the hand mixer for 3-4 minutes until thick and creamy. Stir in 2-3 portions of ricotta. Finally, stir in lemon zest and lemon juice. Spread the ricotta cream evenly on the shortcrust pastry base. Bake in the preheated oven, bottom shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. After approx. 40 minutes turn the temperature up (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake until the tart is lightly browned. Remove the tart and leave to cool in the tin for 20-30 minutes. Remove from the tin and let it cool completely on a cake rack. Meanwhile, put the liquid sugar and liqueur in a wide saucepan and simmer for about 10 minutes until about halfway through. Cut 2 lemons into very thin slices and add to the boiled down syrup. Simmer the lemons for 2-3 minutes in the syrup and let them cool down. Cover the cooled tart with the lemon slices and spread some syrup on top. (When cooled down, the syrup becomes firm like a jelly and does not run off the pieces). Dust the tarte with icing sugar

2. 2

   On 16 pieces:

3. 3

   waiting time 2 1/2 hours

Nutrition Facts

KCAL
300 kcal

CARBS
40 g

FATS
11 g

PROTEINS
5 g