Name: Crostata di Crema
Yield: Makes a 24 cm (9½ inch) tart
Cuisine: Italian
Ingredients: 1 whole egg; icing (confectioners’) sugar, for dusting; 3-4 cm (1¼-1½ inch) strip lemon rind, yellow part only; ½ teaspoon vanilla extract; 60 g (2¼ oz) sugar; 250 g (9 oz/1⅔ cups) plain (all-purpose) flour; 2 egg yolks; 200 ml (7 fl oz) pouring (whipping) cream; 200 ml (7 fl oz) milk; 30 g (1 oz) plain (all-purpose) flour; 1 egg yolk; 65 g (2¼ oz) butter, cut up into cubes; 80 g (2¾ oz) sugar

Preparation info

Makes a
24 cm
tart

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

I like this plain, sometimes with a raspberry put in each window while it is still warm. You can brush a little of the unused egg whites over the pastry before baking, then put the rest towards Nonna’s egg white cake.

Ingredients

Crema

2 egg yolks
60 g (2¼ oz) sugar

Method

To make the crema, in a heavy-bottomed pot whip the egg yolks, sugar and vanilla until thick and creamy. Whip in the flour until smooth. Add a little of the milk to amalgamate, then whip in the rest of the milk and the cream. Add the lemon rind. Put over low heat and bring to a very gentle boil, whisking all the time until it thickens. Remove from the heat and let it cool, whisking every now an