350 g /
500 ml /
250 g /
80 g /
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OILFind out more
60 g /
Corn Starch or Potato Starch
50 g /
Fruit to garnish (as preferred)
Start to make the pastry by mixing the flour, the sugar, the potato starch, the eggs, the oil, a teaspoon of baking powder and the grated rind of one lemon in a bowl. Mix quickly, form into a ball and leave to stand in the refrigerator, wrapped in kitchen film, for 30 minutes.
In the meantime, make the custard. Heat the milk with the grated rind of one lemon until almost boiling. Take off the heat and leave to cool for at least 10 minutes. Whip the egg yolks with the sugar in a bowl. When they have become a white, frothy cream, add one third of the milk. Add the sieved potato starch, the lemon juice and the rest of the milk. Stir to prevent lumps from forming. Move the custard onto the heat and cook until dense. When ready, remove it from the heat, transfer it to a bowl and cover it with kitchen film.
Take the pastry dough and roll it out between two sheets of greaseproof paper. Line a baking tray with the pastry dough and place a sheet of baking paper, covered with dry pulses, on top ready to bake it without the filling. Bake the butter-free tart base in the oven at 180°C for about 35 minutes.
When the pastry has cooled, pour the custard onto it. Cut up the fruit and arrange it on top of the custard. Serve your tart.