Crostata di Limone

by Mark Broadbent

Mark Broadbent has enjoyed a food-obsessed career spanning three decades. He’s cooked in Five star Hotels, Two star Michelin restaurants, Gastro Pubs and Member’s Clubs, delivering unforgettable cuisine or acting as a consultant. London’s Bluebird was just one of his success stories. Under his creative direction, the restaurant achieved huge critical acclaim and was especially loved by AA Gill.

August 25th 2015

There’s nothing quite like the zesty hit of lemons to provide the perfect pick-me-up ahead of an afternoon of business talk.
 
So when I was asked to come up with a menu for a corporate lunch in the city recently, I made sure it was rounded off with these perky citrus tarts.
 
The creamy, wobbly centre and mascarpone topping ensures you’re not cheated of a satisfying pudding, yet the light lemony tang heads off any possibility of the dreaded afternoon slump.

Crostata-di-Limone2

Crostata di Limone

[ingredients]

[method]

  1. Place the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg yolk and a tablespoon of cold water.
  2. Pulse until the mixture sticks together and then tip onto a work surface into a ball. Knead the pastry gently into a smooth ball, wrap in cling film and refrigerate for 15 minutes.
  3. Roll out the pastry to a thickness of 4mm. Cut with a 10cm cutter into 12 rounds and place in individual 7cm tart tins.
  4. Fill each tin with baking beans and bake blind for seven minutes before removing the beans.
  5. Return the pastry cases to the oven for another 5 minutes or until light golden-brown. Set aside to cool.
  6. For the filling, break the eggs into a large bowl and whisk. Add the rest of the filling ingredients and continue whisking until they are all well blended.
  7. Bake for 5-8 minutes, or until just set.
  8. Leave the cool completely before topping with a generous dollop of mascarpone cheese and a crushed blackberry.

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