The “crostata” (shortpastry cake) is a traditional Italian dessert.

It is one of the oldest cakes on the peninsula, a classic among the “grandmother desserts”.

Suitable for every occasion, it changes in taste and appearance depending on the filling: fruit, chocolate, vanilla sauce, nutella etc.

HISTORY AND CURIOSITY ABOUT THE CROSTATA

Many trace the origins of the cake back to a nun’s attempt to create a new dessert.

It is also said that the crostata managed to make Queen Maria Teresa of Austria, the wife of Ferdinand II, smile. Maria Teresa was famous as the queen who never smiled.

RECIPE: CROSTATA WITH LEMON CREAM

INGREDIENTS FOR THE SHORTPASTRY

2 eggs (medium size)
Powdered sugar, 200g
Lemon peel
Flour type 405, 500g
Cold butter from the fridge, 250g

INGREDIENTS FOR LEMON CREAM

2 eggs (medium size)
Butter, 60g
Powdered sugar, 160 – 170g
Lemon juice, 80ml (approx. 2 lemons)
1 teaspoon of cornstarch
Peel of 2 lemons

TO BRUSH

1 egg

PREPARATION OF THE SHORTPASTRY:

Pour the flour, along with the cold butter cut into small pieces, into a blender and knead until a sandy mixture is created. Add the powdered sugar along with the eggs and the zest of a grated lemon. Make sure to only rub the yellow part of the shell, the white is bitter.

Knead until the ingredients are well mixed and you get a smooth and homogeneous ball.

Wrap the dough in cling film and let it rest in the fridge for at least half an hour.
However, 10-12 hours would be ideal.

Shortcrust pastry can be used for many other recipes. It can be stored in the fridge for 3-4 days and
1 month in the freezer.

After the appropriate time, the “pasta frolla” is ready.

PREPARATION OF THE LEMON CREAM

Melt the butter in the pan. Now add the eggs and sugar and mix everything with a whisk. While stirring constantly, add lemon juice and the grated peel.

Add the sifted cornstarch and mix everything together.

Boil the cream for a few minutes only. When it starts to thicken slightly, the cream is ready.

YOUR CROSTATA

Roll the dough with a rolling pin on a floured work surface to a thickness of about half a centimeter.

Place the dough in a 20cm diameter baking tray, greased and sprinkled with flour.
Leave some dough for the trim.

Prick the bottom of the dough with a fork to prevent it from rising excessively during cooking.

Pour the lemon cream.

Lay out the decorative stripes so that they go first in one direction and then in the other to create a stitch motif.

Use a kitchen brush to brush the stripes with a lightly beaten egg.

Bake the cake in a preheated oven at 170 ° for 60 minutes.

When the crostata is ready, sprinkle it with some powdered sugar.

Your crostata with lemon cream is ready! Enjoy it with your loved ones.

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