Crostata di Formaggio di Capra e Limone

Goat’s Cheese and Lemon Tart

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Preparation info

  • 6–8

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Goat’s cheese was virtually unknown in Italy until recently. Any fresh mild goat’s cheese will do; hardened acerbic and dry mature cheeses will not. Feta will not do either, it is too salty.


  • 1 Pastry Shell, frozen
  • 450 g fresh mild goat’s cheese
  • 4 eggs, beaten
  • 170 g caster sugar
  • juice and grated rind of 4 lemons
  • 600 ml double cream


Preheat the oven to 190°C/375°F/Gas 5, and blind-bake the case from frozen until fully cooked, turning the oven down to 150°C/300°F/Gas 2.

Meanwhile, purée the goat’s cheese. Add the eggs, sugar, lemon juice and some of the lemon zest, and beat. Finally add the cream and stir.

When the pastry is ready, pull the oven shelf out. Carefully pour the cheese mixture into the pastry case. Even more carefully, slide the oven shelf back into the oven to avoid the mixture slopping over if possible. In the oven at 150°C/300°F/Gas 2, bake until just set. It should still wobble. This should take about 35–40 minutes, and it should not soufflé. If it browns or swells, open the oven door for 2 minutes to reduce the temperature, and then turn down to 120°C/250°F/Gas ½. It is best served at room temperature with a fresh raspberry sauce.

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