I have to admit to having a terribly sweet tooth and being a bit of a chocoholic. This year, in a moment of madness, I decided to give up chocolate for Lent. It’s already been a lot harder than I thought and I keep finding myself yearning for something creamy and decadent.
This Limoncello Tart has proved to be just the thing though. The texture is a super combination of thick, soft and creamy filling combined with the crunch of a sweet enriched pastry. The filling has lashings of double cream and a light citrus hint from the Limoncello Dessert Filling that was sent to me for review from Sugar and Crumbs. It is certainly a decadent dessert and with all the cream and sugar you definitely don’t want to stop to count the calories…but it is oh so worth it.
How To Make Limoncello Tart
Ingredients for Limoncello Tart
(makes a 22cm tart)
For The Pastry
- 100g softened butter
- 75g sugar
- 3 egg yolks
- 175g plain flour
For The Filling
- 250g caster sugar
- 300ml double cream
- 6 large eggs
- 3 tablespoons of Limoncello Dessert Filling
How To Make Limoncello Tart
- For the pastry, cream the butter and sugar, add the egg yolks and flour and combine to form a soft dough.
- Roll it out and line your flan tin but do not trim, leave the excess overhanging. Lightly wrap in cling-film and pop it in the fridge for 20 minutes. (The pastry will shrink back a little which is why you shouldn’t trim it to size until after it’s done this.)
- Preheat your oven to 180C/ gas mark 4.
- When your pastry has chilled, trim it off to fit the tin and blind bake for 15 minutes. (You can use baking beans if you have them, I don’t have any and it still worked just fine.)
- Set aside the pastry case to cool and turn the oven down to 170C/gas mark 3.
- For the filling, add the sugar, eggs and double cream to a large bowl and mix to evenly combine.
- Add the Limoncello Dessert Filling one spoon at a time and stir gently to mix. Do a taste test; you may prefer a stronger or more subtle citrus taste so adjust your quantities accordingly.
- Pour the filling into the pastry case and bake for 45 minutes until lightly coloured and set.
- Allow to cool and dust with icing sugar.
- I served mine with an additional drizzle of Limoncello because it looked really pretty and added an extra flash of zing. (I shall have to admit to also having mine with an added spoon of double cream too…pure wickedness!)
This dessert has been a big hit at home and was wolfed down in next to no time. I found the Limoncello Dessert Filling really easy to use and I think it will be great when I haven’t got any fresh citrus fruits or the time to fiddle about with squeezing and zesting. I like that it can be used as either a standalone sauce or filling or stirred into products too; a versatile addition to the pantry.
