Italian Lemon Tart
Tart
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Cook Time
2 h 15 min
Servings
12
Difficulty
Medium
Prep Time
45 Min
This Thermomix® recipe for Italian Lemon Tart is ready in 2 h 15 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This Italian lemon tart, also known as Torta della Nonna, is a true classic! The shortcrust pastry base harmonizes wonderfully with the creamy lemon filling. I especially like to make it in the spring when the lemons are at their juiciest. The preparation is a bit more complex, but the result is worth every effort. The tart tastes best when it is completely cooled and dusted with powdered sugar. A piece of Italy for every occasion!
Ingredients (10 ingredients)
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370 g Wheat flour Type 550
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160 g Butter
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270 g Sugar
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1 Prise(n) Salt
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5 piece Eggs (size S)
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750 ml Milk
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0.25 tsp Ground vanilla
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15 g Zest of an organic lemon
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30 g Pine nuts
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1 tbsp Powdered sugar
Preparation (6 steps)
Prepare dough
Add 360 g flour, 160 g butter, 120 g sugar and 1 pinch of salt to the mixing bowl and mix for 20 sec/speed 4 until a crumbly mixture forms. Add 2 eggs and stir in for 15 sec/speed 4. Remove the dough from the mixing bowl, wrap in plastic wrap and refrigerate for 30 minutes.
Heat milk
Add 750 ml milk, 0.25 tsp ground vanilla and 15 g lemon zest to the mixing bowl and heat for 8 min./90°C/speed 2.
Prepare egg mixture
Add 3 eggs and 150 g sugar to the mixing bowl and beat until creamy for 2 min/speed 3.5 with the butterfly. Remove the butterfly. Add 10 g flour and stir in for 10 sec/speed 3. Add some of the warm milk from the mixing bowl and stir for 10 sec/speed 3.
Cook cream
Add the egg mixture to the remaining milk in the mixing bowl and allow to thicken for 10 min/90°C/speed 2 while stirring.
Roll out dough and fill mold
Preheat the oven to 160 °C (top/bottom heat). Roll out half of the dough smoothly and circularly between two layers of plastic wrap, place in the buttered springform pan (26 cm) and pull up an edge. Spread the lemon cream on the base. Roll out the remaining dough in the same way according to the size of the springform pan (26 cm) and cover the lemon cream with it. Prick several times with a fork.
Bake tart
Spread 30 g pine nuts on the tart and bake in the preheated oven for approx. 60 minutes until golden brown. Let cool completely and dust with 1 tbsp powdered sugar.
Finished cooking? Great! 🎉
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Created by
Marie Weber
2
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Eggs
- Milk
- Nuts
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