Easy simple Sorrento Lemon Tart with perfect Short Crust Pastry become a really delicious end-of-meal dessert. This is a classic Shortbread Tart inside which there is Sorrento Lemon Custard and hence the name of the dessert. Like the Amalfi Tart this is a typical dessert and is usually made in the spring period.
Ingredients :
- 500g ( 3¾ cups) shortcrust pastry
- 500g ( 2¼ cups) lemon pastry cream
How to make Sorrento Lemon Tart
- For this recipe we need ready-made shortcrust pastry and Pastry Cream. My advice is to prepare both bases first.
- First we take the shortcrust pastry and roll it out on the pastry board to the height of half a cm. We line a buttered 22,24 cm tart mold. Once ready, we prick the bottom and pour the cream inside.
- With the rest of the shortcrust pastry we crumble it over the tart and bake at 180°C (350°F) ventilated for about 40 minutes. Once ready let’s take it out of the oven and then let it cool completely. Once cold let’s serve it with a dusting of powdered sugar.
Bon Appétit!
