“Interdonato” Lemon and Bronte Pistachios tart


Ingredients for the pastry:

  • Ground flour g. 300
  • Caster sugar g. 150
  • Butter g. 150 (softened at room temperature)
  • Egg Yolks 3
  • A pinch of salt
  • The grated peel of one untreated “Interdonato” lemon

Ingredients for cream:

  • Sugar g. 300
  • Butter g 100
  • 2 untreated Interdonato lemons
  • 3 eggs

To decorate:

  • Chopped pistachio, to taste
  • One not-chemically treated interdonato lemon.

Work quickly all the ingredients for the pastry, by hand or in food processor, form a ball and make it rested in the refrigerator for about an hour. Meanwhile prepare the cream. Melt the butter in a saucepan diced, dire weak and stirring. Add the juice and zest of lemons, eggs previously beaten with half the sugar and the remaining sugar.

Cook on a slow fireor steam, stirring constantly, until the cream will tend to thicken.

Roll out the pastry on a baking pan for pies, prick the dough with a fork, cover with a sheet of parchment paper cut to size and distributed over a handful of dried beans.

Bake at 200° for about 15 minutes.

Remove from oven, remove the paper and beans and bake for another 15 minutes.

When cold, remove the shortbread from the mould, fill it with the custard, spread pistachio grain on it and conserve in refrigerator until dishing.

Garnish with lemon slices.