Dessert
Lemon Custard and Fruit Tart made with Sustainable 100% Italian EVOO
4
people
45′
(cooking time)
1h 45′
(total time)
Difficulty
Easy
Ingredients
Wholemeal Flour | 350 g |
Milk | 500 ml |
Brown Sugar | 250 g |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | 80 g |
Eggs | 2 |
Egg Yolks | 2 |
Corn Starch or Potato Starch | 60 g |
Potato Starch | 50 g |
Lemons | 3 |
Fruit to garnish (as preferred) |
Instructions
Start to make the pastry by mixing the flour, 150 g of sugar, the potato starch, the eggs, the oil, a teaspoon of baking powder and the grated rind of one lemon in a bowl. Mix quickly, form into a ball and leave to stand in the refrigerator, wrapped in kitchen film, for 30 minutes.
In the meantime, make the custard. Heat the milk with the grated rind of one lemon until almost boiling. Take off the heat and leave to cool for at least 10 minutes. Whip the egg yolks with 100 g of sugar in a bowl. When they have become a white, frothy cream, add one third of the milk. Add the sieved potato starch, the lemon juice and the rest of the milk. Stir to prevent lumps from forming. Move the custard onto the heat and cook until dense. When ready, remove it from the heat, transfer it to a bowl and cover it with kitchen film.
Take the pastry dough and roll it out between two sheets of greaseproof paper. Line a baking tray with the pastry dough and place a sheet of baking paper, covered with dry pulses, on top ready to bake it without the filling. Bake the butter-free tart base in the oven at 180°C for about 35 minutes.
When the pastry has cooled, pour the custard onto it. Cut up the fruit and arrange it on top of the custard. Serve your tart.
In the meantime, make the custard. Heat the milk with the grated rind of one lemon until almost boiling. Take off the heat and leave to cool for at least 10 minutes. Whip the egg yolks with 100 g of sugar in a bowl. When they have become a white, frothy cream, add one third of the milk. Add the sieved potato starch, the lemon juice and the rest of the milk. Stir to prevent lumps from forming. Move the custard onto the heat and cook until dense. When ready, remove it from the heat, transfer it to a bowl and cover it with kitchen film.
Take the pastry dough and roll it out between two sheets of greaseproof paper. Line a baking tray with the pastry dough and place a sheet of baking paper, covered with dry pulses, on top ready to bake it without the filling. Bake the butter-free tart base in the oven at 180°C for about 35 minutes.
When the pastry has cooled, pour the custard onto it. Cut up the fruit and arrange it on top of the custard. Serve your tart.
