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Author Notes: A trip to the beautiful isle of Capri in Italy where I found this delicious lemon tart. Pure and simple in presentation but filled with texture and flavor and the perfume of the southern Italian coast. —cucina di mammina
Serves 1 tart
tablespoons unsalted butter, softened to room temperature
cups good quality unbleached flour
teaspoon sea salt
organic egg, slightly beaten
freshly grated zest of one lemon
milk or cream, if needed
the limone (lemon) filling
whole organic eggs (beaten well)
cup or so of fine granulated sugar
fresh lemons, juiced and zested
tablespoons melted unsalted organic butter
- for the crust: Using a food processor, add all the ingredients except for the egg into the processor bowl. Begin to pulse this mixture until a soft dough begins to form. If the dough is too stiff, add a touch of cream or milk, too soft add a bit more flour until it come together in a clump.
- Remove the dough from the bowl and work the dough for a minute or two until well combined; wrap in plastic wrap and let rest for about 5 minutes or so. Using a round pie plate or tin, roll the dough (dust with four lightly when rolling) and place into the pie plate and crimp the edges all around by hand for a rustic feel to the crust.
- Using a round pie plate or tin, roll the dough (dust with four lightly when rolling) and place into the pie plate and crimp the edges all around by hand for a rustic feel to the crust. Using a fork poke the bottom of the crust and sides a bit for better baking. Place in a preheated oven set to 350 degrees on the middle rack, bake until lightly golden brown. Remove from the oven and let cool at room temperature.
- for the filling: Using a double boiler, bring the water to a soft boil and add the beaten eggs and sugar to the top portion of the double boiler and begin to whisk together until well blended and smooth.
- Add the melted butter, lemon juice and zest and continue beating with a whisk over the heat until all is well combined and smooth and begins to thicken.
- Continue whisking and remove from heat when the consistency is of a thick pudding. Let rest and cool for a minute or two.
- NOTE: If your lemon filling is a bit lumpy or not as smooth as you would like, you can use a hand mixer to break it up and smooth it out OR use a strainer to remove the lumps etc. Add the filling to the cooled crust keep the filling as smooth and even as possible. Set aside.
- to make the dark ciocolatta ganache: 1 to 2 high quality dark ciccolatta (chocolate) bars broken into pieces 3/4 to 1 cup heavy cream 1/2 tbsp unsalted organic butter
- Using the double boiler, add the chocolate pieces and butter and begin to whisk as it melts over the boiling water. Add the cream and mix over the heat until well blended and allow to reduce a bit until thickened.
- Prior to serving, chill the lemon crostata in the refrigerator until slightly cooled (or you can enjoy at room temperature, it a matter only of personal taste. In Italy this was served room temperature and I found it stays true to the flavors of the lemons this way.
- Drizzle a very healthy dose of the chocolate ganache over the surface of the crostata and slice into serving size pieces and enjoy!