Home
Recipes
olive oil

Easy masala chicken soup with buckwheat and turmeric labneh

Soup recipes

Easy masala chicken soup with buckwheat and turmeric labneh

1 hour

Seafood-and-chilli cioppino (stew)

Italian recipes

Seafood-and-chilli cioppino (stew)

30 minutes

LemonGold-glazed pork belly with pistachio granola

Pork recipes

LemonGold-glazed pork belly with pistachio granola

3 hours

Baked cauliflower cheese soup buns

Cauliflower recipes

Baked cauliflower cheese soup buns

40 minutes

Mushroom arancini balls

Cheat recipes

Mushroom arancini balls

20 minutes, plus chilling time

Marinated porks steaks with beans and spinach

One-pot wonder

Marinated porks steaks with beans and spinach

15 minutes

Italian recipes

“Vitello” tonnato

15 minutes

One-pot chickpea-and-tomato pasta

Chickpea recipes

One-pot chickpea-and-tomato pasta

25 minutes

Braciole (rolled beef) with pomodoro sauce

Italian recipes

Braciole (rolled beef) with pomodoro sauce

1 hour 40 minutes

Bulgur wheat and honey-roasted parsnip salad

Carrot recipes

Bulgur wheat and honey-roasted parsnip salad

30 minutes

Baby marrow-and-fennel trifolati

Italian recipes

Baby marrow-and-fennel trifolati

25 minutes

Lemon crostata

Italian recipes

Lemon crostata

45 minutes

Load more

Lemon crostata

By Abigail Donnelly

Serves 6 to 8

Difficulty Easy

Prep Time 25 minutes, plus 30 minutes' chilling time

Cooking Time 45 minutes

Ingredients

For the crust:

250 g flour
50 g icing sugar
5 T olive oil
5 T white wine
1 t vanilla paste
icing sugar, for dusting

For the filling:

8 free-range eggs
2/3 cup lemon juice
600 g caster sugar
2 T lemon zest
160 g butter, melted
mascarpone, for serving

Method

1. To make the crust, place all the ingredients into a food processor and pulse until the mixture comes together.

2. Using your hands, shape the mixture into a ball and wrap in clingwrap. Chill for 30 minutes.

3. Preheat the oven to 180°C. Roll out the pastry to a thickness of 3 mm on a lightly floured surface.

4. Line a 30 cm greased springform pan with the pastry. Trim the edges neatly. Place the pan on a baking tray so that nothing spills as you place it in the oven.

5. To make the filling, place all ingredients into a blender and blend until smooth. Carefully pour the filling into the tart base and bake for 45 minutes, or until set. Cool and carefully remove from the pan.

6. Dust with icing sugar, slice and serve with a dollop of mascarpone