Crostata with lemon‑scented pastry cream

Ingredients

• 250 g All‑purpose flour (For the shortcrust pastry)
• 150 g Granulated sugar (50 g for the dough, 100 g for the cream)
• 1 citron Organic lemon zest (Finely grated, reserved for the dough and milk infusion)
• 125 g Cold butter (Cut into small pieces)
• 1 piece Whole egg (At room temperature)
• 1 piece Egg yolk (Lightly beaten)
• 500 ml Whole milk (Infused with lemon zest)
• 4 pieces Egg yolks (At room temperature)
• 30 g All‑purpose flour (for the cream) (Thickens the pastry cream)
• 200 ml Liquid cream (heavy cream) (Lightens the pastry cream)
• 10 g Powdered sugar (Optional, for finishing)

Instructions

1. Prepare the shortcrust pastry

   Mix the flour, sugar and lemon zest in a large bowl. Make a well in the centre, add the cold butter pieces and work it with your fingertips until a sandy texture forms. Incorporate the whole egg and the lightly beaten egg yolk, then knead quickly until a smooth dough ball forms.

   Time: PT10M

2. Dough resting

   Wrap the dough in cling film and place it in the refrigerator for 30 minutes to relax.

   Time: PT30M

3. Lemon milk infusion

   Heat the milk with the lemon zest until it simmers, then remove from the heat and let infuse for 30 minutes. Strain the milk to remove the zest.

   Time: PT35M

4. Prepare the pastry cream

   In a saucepan, whisk the egg yolks with the sugar until the mixture lightens. Add the flour and mix well. Gradually pour the hot lemon‑infused milk while whisking. Cook over low heat, stirring constantly until thickened (the cream should coat the spatula).

   Time: PT10M

   Temperature: low heat

5. Cool the cream and lighten it

   Transfer the cream to a large bowl, smooth with the whisk, cover immediately with cling film touching the surface and let cool at room temperature (about 30 minutes). Once cold, fold in the liquid cream while whisking until a supple texture is achieved.

   Time: PT30M

6. Roll out the dough and line the tin

   Divide the dough into two pieces (2/3 and 1/3). Roll the larger piece between two sheets of parchment paper to about 5 mm thickness; the disc should slightly overhang a 26 cm tart tin. Place the disc in the tin, remove the top paper, and prick the base with a fork.

   Time: PT15M

7. Fill the tart

   Pour the cooled pastry cream into the tart shell and spread evenly.

   Time: PT5M

8. Form the lattice

   Roll out the second piece of dough, cut into 2 cm wide strips. Arrange the strips in a diamond pattern over the cream, folding the overhanging ends under the base dough.

   Time: PT10M

9. Bake

   Preheat the oven to 170 °C. Bake the crostata for about 50 minutes, until the crust is lightly golden and the lattice is well cooked.

   Time: PT50M

   Temperature: 170°C

10. Cool and serve

    Let the tart cool on a rack for 15 minutes, then unmold. Optionally dust with powdered sugar before serving.

    Time: PT15M

Nutrition Facts

Calories

480

Protein

7 g

Carbohydrates

28 g

Fat

33 g

Fiber

1 g