Ingredients for 6 people: For the shortcrust pastry:660 g plain flour (Italian 00) 300 g butter120 g cane sugar4 eggs2 egg yolk½ sachet baking powder1 sachet vanilla sugar *** For the filling:1 L cream250 g sugar12 egg yolk 1 lemon (the grated peel)
This is a tart filled with Panna Cotta (let’s say it’s very “nutritious”) that looks good, tastes delicious and is easy to make.
The secret to making shortcrust pastry lies in the speed with which you make it. Using your fingertips, rub the butter (taken from the fridge and cut into pieces) into the flour. Do this as quickly as possible so that the butter doesn’t melt and you obtain a coarse crumb-like mixture. Add the remaining ingredients and mix well until a smooth dough forms. Shape it into a ball, wrap it in cling film and put it in in the fridge to rest for an hour.
In the meanwhile, turn on the oven at 180 °C. In a large bowl, beat the egg yolks and the sugar; then add the cream and grated lemon peel, and mix well with a whisk until the ingredients are combined thoroughly. Grease a cake tin (approx. 7-8 cm deep) with butter, roll out the pastry and line the bottom and sides with it. Pour in the cream and egg mixture, taking care to leave at least 1 cm between the filling and the upper edge. The tart needs to bake for about 45 minutes, and you can check to see if it’s cooked by pricking it with a toothpick (as we all know by now). It will be ready when the cream has set and begins to brown. You can also divide up the pastry and filling, and make single-portion tartelettes. You can also create variations of the recipe by adding forest fruits, chocolate drops, etc.