This gorgeous recipe is from The Everyday Cook Network by Tanya Bartolini.
Tanya describes this recipe:
This lemon tart is one of Nonna Ida’s signature desserts, featuring at most family gatherings. It is also a good example of how her cooking has changed over time as this was not something she would have cooked in Italy as cream cheese and condensed milk were not available.
You can add as much or little lemon juice as you like depending on how tart you like your desserts. Nonna makes her own shortcrust pastry: I don’t have the time and have found shop-bought quality sweet shortcrust pastry gives as enjoyable a result.
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Using an electric mixer, whisk the cream cheese into a paste. Add condensed milk and whisk until combined. You want a nice creamy consistency.
Remove the bowl from the electric mixer. Add lemon juice, stirring through and taste testing for tartness.
Preheat oven according to packet direction for the store-bought pastry and bake.
Once the shell has baked and cooled, pour in the cheese filling. Place in refrigerator to set (I recommend overnight).
Just before serving, whisk cream until thick, using electric beater. Spread a thin layer over the top of the tart and serve.
As a little added extra, I finely grate lemon zest over the top of the tart and garnish with two small mint leaves in the middle.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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