Tart with Custard Cream

Name: Tart with Custard Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: Type 00 flour 4 cups; Butter cold from the fridge 1.1 cups; Powdered sugar 1 ½ cup; Eggs medium 2; Lemon peel organic to taste; Milk 2.1 cups; Egg yolks 4; Sugar 0.67 cup; Type 00 flour &frac13; cup; Lemon peel organic to taste; Butter to taste; Type 00 flour to taste; Powdered sugar to taste

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Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Serving: 8
Cost: Very low
Note + the resting time in the fridge for the shortcrust pastry (30 min.) and the tart (30 min.)

PRESENTATION

Indulge in the rich flavors of Southern Italy with a classic crostata recipe featuring a pastry cream tart. This tasty dessert is a staple from Naples down the coast, and honestly, getting the tender, crumbly shortcrust pastry—known as pasta frolla—just right is a matter of pride. It starts with the satisfying snap of the crust and flows into the velvety, smooth crema pasticcera that feels really nostalgic. Each slice is a reminder of family gatherings. You know, where a homemade Italian fruit tart graces the table, bringing everyone together.

Enjoy it for breakfast? So good. As a sweet afternoon delight or the perfect end to Sunday lunch, this dessert is all about simplicity. Using good flour, fresh eggs, and a hint of lemon zest, you create something really moist and inviting. Throughout Southern Italy, people love to add their own spin to this. Some swap in fruit preserves for a Crostata alla Nutella, while in Amalfi, locals prefer the Crostata amalfitana—super citrusy. This is what makes the crostata recipe so exciting—it’s never quite the same and encourages creativity with whatever is on hand.

The contrast between the crispy edges of the pastry and the soft middle? Seriously good. Italian baking techniques emphasize not overworking the dough, ensuring a perfect golden crust every time. And look, sharing a pastry cream tart with friends or family is like a mini celebration of Italian food culture. A treat that appeals to all ages. Keep it classic with custard or add fresh berries for a genuine Italian fruit tart experience. This favorite captures the heart of Italian culinary tradition—making it a simple, joyous way to enjoy authentic dessert recipes at home. With every bite, you’ll really understand why this dessert remains a beloved part of Italian life.

INGREDIENTS

For the shortcrust pastry (for a 9.5-inch diameter mold): Type 00 flour 4 cups (500 g); Butter 1.1 cups (250 g) - cold from the fridge; Powdered sugar 1 ½ cup (200 g); Eggs 2 - medium; Lemon peel to taste - organic

For the custard: Milk 2.1 cups (500 g); Egg yolks 4; Sugar 0.67 cup (130 g); Type 00 flour ⅓ cup (40 g); Lemon peel to taste - organic

For the mold: Butter to taste; Type 00 flour to taste

For garnish: Powdered sugar to taste

Preparation

How to prepare Tart with Custard Cream

To prepare the tart with custard cream, first make the custard. In a saucepan, pour the milk and add the peel of one lemon 1. Heat until almost boiling, on low heat, stirring occasionally. Meanwhile, in another saucepan, place the egg yolks 2 and the sugar 3.

Mix with a whisk until you get a smooth mixture 4. Then add the flour 5 and mix again with the whisk 6. You should obtain a creamy and smooth consistency, free of lumps.

As soon as the milk is about to boil, remove the lemon peel 7 and pour it into the egg mixture, stirring with the whisk 8. Put the pot back on the heat, on low, and continue to stir 9.

When the custard has thickened 10, transfer it to a bowl 11 and cover it with plastic wrap, making sure it is in contact with the surface of the custard 12. Let it cool.

Now move on to prepare the shortcrust pastry: cut the cold butter from the fridge into pieces 13. Pour the flour into a mixer, add the butter and blend intermittently, to avoid the butter heating too much during the process, until you get a sandy consistency 15.

Add the eggs 16, powdered sugar 17, and grated lemon peel 18.

Blend for a few moments on low speed. Transfer everything onto a work surface 19 and work quickly with your hands 20, just enough to compact and form a smooth dough. Flatten the dough, cover it with plastic wrap, and let it rest in the refrigerator for at least 30 minutes 21.

Butter 22 and flour 23 a 9.5-inch diameter mold. Take the pastry from the refrigerator and take two-thirds of the dough 34.

Roll out the pastry with a rolling pin to obtain a sheet about 0.4 inches thick 25. Place it on the mold 26, make it adhere to the edges, and remove the excess by passing with the rolling pin 27.

Prick the base with a fork 28 and spread the custard, now cold, inside it 29. Roll out the remaining dough to a thickness of 0.4 inches, then cut strips 0.4 inches wide 30.

Lay the strips on the custard, first in one direction and then the other, to form diamonds 31, then remove the excess 32. Let the tart rest in the refrigerator for 30 minutes 33.

Bake in a fan oven at 340°F for 25 minutes 34. Remove the tart from the oven and let it cool before dusting it with powdered sugar 35. Your tart with custard cream is ready to be served 36!

Storage

The tart with custard cream can be stored in the refrigerator for 2 days. To enjoy it at its best, let it rest at room temperature for 10 minutes before serving.

Advice

To cool the custard faster, you can pour it into a bowl kept in the freezer.

You can flavor the custard with the aromas you like best: vanilla extract or bean, rum extract, cinnamon, etc.

When using the lemon peel, be careful to only take the yellow part, as the white is very bitter and would ruin the taste of the tart.

You can prepare the pastry even without a mixer or blender, the important thing is to work very quickly to prevent the heat from your hands from melting the butter.

For the translation of some texts, artificial intelligence tools may have been used.