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Lemon Tart by Chef Fernando Tommaso Forino of La Bottega - A tribute to the master Marco Pierre White

Fernando Tommaso
Course Dessert
Cuisine Italian
Servings 8 pieces

Ingredients
  

  • SHORT PASTRY
  • 300 g flour
  • 150 g butter
  • 100 g sugar
  • 40 g egg yolk
  • Vanilla extract
  • LEMON CURD
  • 0.5 l milk
  • 100 g sugar
  • 40 g rice starch
  • 6 egg yolks
  • 30 g lemon juice
  • 3 lemons zested

Instructions
 

  • Prepare the shortcrust pastry with the 'sanded' method:
  • Pour the flour into a fountain
  • Add the pomade butter in pieces
  • Work with your hands and form a crater
  • Pour sugar, egg yolk and start kneading.
  • Add the vanilla extract to the dough (which should be homogeneous)
  • Spread and wrap in parchment paper
  • Let it rest in the refrigerator for 30
  • minutes.
  • With the help of a stencil form some W
  • Bake at 200 degrees for 30 minutes
  • Prepare the lemon cream (mixing all the ingredients)
  • With the help of a pastry bag cover the pastry surface
  • Sprinkle with powdered sugar and veins of cress