Molini Pivetti > NIC chefs recipes > Lemon and pear tart

Lemon and pear tart

LEMON AND PEAR TART

INGREDIENTS

FOR THE SHORTCRUST PASTRY

400g GRAN RISERVA GIALLA flour
180g butter
200g sugar
1 whole egg
1 yolk
Salt

FOR THE LEMON CREAM

250ml milk
70g sugar
35g potato starch
40g GRAN RISERVA GIALLA flour
6 yolks
Zest of 3 lemons

FOR THE LEMON CITRON CREAM

1kg sugar
200g lemon or citron

FOR THE MERINGUES

120g egg white
250g sugar
Lemon juice

FOR THE PEAR

1 pear
2l water
500g sugar
Cardamom
Pistachio granules

 

PROCEDURE

FOR THE SHORTCRUST PASTRY

  • Mix the flour with salt, butter and eggs quickly and after compacting the dough, place it in the fridge to stabilise.
  • Then roll out and line the mould with the shortcrust pastry and bake it at 170 degrees for about 30 minutes. This will be the shell of the tart.

FOR THE LEMON CREAM

  • Boil the milk with the lemon peels.
  • Separately, mix well the egg yolks and sugar. Successively add the flour and potato starch, stir again and mix well.
  • Remove the lemon peel and pour in the hot milk, stirring continuously.
  • Put the mixture back on the heat and continue to stir until the cream cooks.

FOR THE LEMON CITRON CREAM

  • Boil the lemon citron in water starting with cold clean water each time for 6 times.
  • Create a syrup with 1kg sugar and 1l water and add the lemon citron pieces by boiling for 5 minutes, then whisk to puree.

FOR THE MERINGUES

  • Whip the egg white and sugar in a planetary mixer at a low speed until it turns into the so-called “meringue consistency” and towards the end of the preparation, pour in a few drops of lemon. Then form into spikes and bake at 80 degrees for about 2 hours.

FOR THE PEAR

  • Put all the ingredients in a pot and bring to the boil before adding the pear for about 6 minutes.
  • Finally, turn off and let cool.

FOR THE DISH

  • Stuff the base of the tart with the lemon cream and place it on the plate, next to it the cooked pear dipped in pistachio grains, some meringues, the citron cream and garnish with some pistachios and micro-cress leaves.

Nazionale Italiana Cuochi (NIC) - RECIPES

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