Lemon crostata
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- Abigail Donnelly
- 6 to 8
- Easy
- 25 minutes, plus 30 minutes' chilling time
- 45 minutes
- Nederburg Winemaster’s Reserve Chenin Blanc Special Late Harvest 2017
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
Cooking Instructions
To make the crust, place all the ingredients into a food processor and pulse until the mixture comes together.
Using your hands, shape the mixture into a ball and wrap in clingwrap. Chill for 30 minutes.
Preheat the oven to 180°C. Roll out the pastry to a thickness of 3 mm on a lightly floured surface.
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.
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.
Dust with icing sugar, slice and serve with a dollop of mascarpone
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