Sicilian Lemon Tart (Torta al Limone)
This is an amazingly smooth, creamy, over-the-top delicious tart.I had been traveling through Italy and Greece for three weeks then spent two days in London before heading home. Along the way I had eaten more than my share of amazing cakes, tarts, cookies along the way, and had loved the lemon desserts in Sorrento and the Amalfi Coast. The irony of this is the last morning we went to a coffee shop before heading to the airport and there, in the dessert case, was a Sicilian Lemon Tart that cried out to be purchased and enjoyed. So, of course I obliged. It was hands down one of the best desserts of the trip. In London, for crying out loud!
Once home I decided I needed to replicate the dessert. This is what I ultimately came up with. The original just had big poofs of cream on top of it, so feel to keep it simple. However, I recently made this dessert again when I had lots of fresh berries, so I celebrated.
This tart is so rich, you won’t want large slices. (Well, maybe you will, after all.) If you wish, spread each plate with a tablespoon of raspberry sauce then plate the tart slice on top. Serves about 8. If you want a recipe for Limoncello, here you are!
- 1 sweet tart crust or pie crust for 9 inch pie
- 2 8-ounce containers of Mascarpone
- 1-1/2 teaspoons vanilla extract
- 2-1/2 - 3 tablespoons Limoncello (can use extra lemon curd instead)
- Zest of 1 lemon
- 1-1/2 cups fresh lemon curd or use prepared lemon curd
- 1/2 pint whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon pure vanilla extract
- raspberries, blueberries and/or raspberry sauce
- Make tart crust. Bake it until it is light-golden brown. Allow to cool.
- Heat oven to 350 degrees F.
- In a large bowl, blend Mascarpone with pure vanilla extract and Limoncello, using a mixer. Whip until completely smooth. Fold in lemon curd and blend the ingredients with the mixer just until well incorporated.
- Place tart in oven and bake for 15 minutes. Check and turn completely. Bake another 10 – 15 minutes or until tart is puffy but the center still jiggles.
- Place tart on a cooling rack and allow to cool completely, then chill for at least 2 hours before serving.
- Whip cream with sugar and vanilla extract. Pipe or spoon whipped cream onto the tart and spread decoratively. Adorn the tart with raspberries or strawberries.
- This tart is so rich, you don't want large slices. If you wish, spread each plate with a tablespoon of raspberry sauce then plate the tart slice on top.