Babbaiola Lemon Tart

• FOR THE CREAM

Procedure

First, prepare the shortcrust pastry by hand or in a mixer and place it in the refrigerator for an hour.

Meanwhile, prepare the custard by bringing the milk to the boil with the lemon zest, vanilla, and cream.

In a bowl, whisk together 130g of sugar, the salt, the corn starch, 1 egg and the egg yolks until the mixture becomes frothy.

When the milk reaches boiling point, remove from the heat and add the egg and sugar cream and stir.

Return to the heat and continue cooking over low heat until the cream begins to solidify.

Transfer the hot cream to a bowl and add the butter and lemon juice and mix well.

Cover with cling film and leave to cool.

To aid cooling, I suggest pouring the cream into a larger, not too tall, baking dish and always covering it with cling film to prevent a crust from forming on the surface.

In another bowl, mix the well-squeezed ricotta, sugar, and egg until creamy.

As soon as our lemon custard is lukewarm (be careful not to let it get too hot), mix it with the ricotta and sugar cream.

Butter the tart pan.

Roll out the pastry to a thickness of half a centimetre and place it in the pan, trimming off the excess edges.

Pour the previously obtained cream into the shortcrust pastry shell, leaving a centimetre from the edge.

Cut out strips of pastry and place them on the tart.

Bake in a preheated static oven at 180 degrees for about 40 minutes.

The chef recommends:

I love eating it cold from the fridge!

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