How to make a Lemon Cream Crostata~a Daring Bakers Challenge

by Suzanne on November 27, 2010

in Daring-Bakers-Challenge, Sweet Things

November Daring Bakers Challenge was to master the crostata which is an Italian pastry or tart. Typically a crostata is a pastry filled with jam and a lattice top crust, but there are many variations.  If your reading this and find your self asking “what’s a daring bakers challenge?’.   It is a monthly challenge where foodies from around the world try to master a certain baking challenge then post about it on their food blogs or up load photos, recipes and stories to the Daring Kitchen website.  Simona from briciole chose this months challenge. Simona has a very detailed blog that was very helpful in making this pastry.    I was excited it was something I need help with pastry crust.  It seems either you have the knack with pastry dough or you don’t, in my case I’m the later.  My grandma was an excellent pie maker but unfortunately I didn’t learn her skill before she past away.

I chose to make a crostata that you blind bake (bake with beans or rice inside)so the crust does not puff up.  The filling for my crostata is cream cheese mixed with whipping cream, topped with lemon filling and whip cream.  Lemon pie, bars, cookies, cake all are my favorite so when I decided to make the crostata it was only natural for me to choose lemon cream.  Lemon sweets come in as a close second to chocolate:).  If you decide to tackle this challenge you will not be disappointed because the crust turned out perfect along with the lemon cream filling.

Let’s get started on the crust for the crostata.  I find using a food processor for pastry crust is much easier for me but if you do not have one, a bowl and two forks will work too.

Recipe for a sweet crostata crust is found here by Pellegrino Artusi in the cook book: La Scienza in Cucina e l’Arte di Mangiar Bene” , 1891–Italy

Equipment needed:

  • 9 inch tart pan or pie pan
  • food processor or bowl
  • rolling pin
  • oven

Follow these steps and you will have a wonderful tart crust.

  1. In a food processor dump in 2 cups un-bleached flour and 1/2 cup of super fine sugar sugar and pulse.  Add 1/2 cup  of cold butter cut into chunks and pulse until it looks like wet sand.
  2. Crack 1 whole egg and 1 medium egg yolk into the food processor and turn on and until the mixture starts to come together.  Mine looked dry and it never formed into a ball while being processed.
  3. Pour crust into a zip lock gallon size bag and form into a ball.  Refrigerate for 30 min. to let dough rest.
  4. Take dough out and roll out onto a floured surface about 2/3 of dough, into a big enough circle to cover your tart pan.
  5. Roll dough back up onto the rolling pen, making sure your tart pan is very close to you.  Before you roll the dough onto the pen, I used a large pancake turner to go under and around the edges of the dough to make sure none was sticking.
  6. Un-roll the dough over the tart pan.
  7. Press down lightly.
  8. Trim excess dough over the edges with a knife.
  9. Prick dough all over with a fork.

Turn oven on to 400 degrees.  While oven is getting hot cut  a piece of parchment paper the size of the tart pan. (helps to just trace the pan on the paper then cut out)  Put paper in the pan and fill the pan with dried beans or rice.  Bake for 12-15 minutes.

When crust is completely cooled pop the bottom out by putting one hand under the pan in the middle.  Put crust on a plate and set aside.

Lemon Filling Recipe: adapted from Better Homes and Gardens  New Cookbook 1989 ed.

3/4 cup sugar
1  1/2 T. flour
1  1/2 T. corn starch
3/4 cup water
2 egg yolks
1 T. butter
1 tsp. shredded lemon peel
1/4 cup of fresh squeezed lemon juice

In a small saucepan mix together sugar, flour, and cornstarch.  Slowly add water while stirring. Heat mixture on med-high until it begins to boil and thicken, then cook 2 min. Take off the heat.

Mix egg yolks with fork and begin to temper them by slowly adding the hot sugar mixture to the yolks.(about a cup)  Add yolks back to the sugar mixture in saucepan and put back on the stove to cook.  Cook on  med. until it begins to gently boil, cook 2 min. and take off heat.

Add butter and lemon peel to the saucepan and stir.  Slowly add lemon juice while stirring.  Set this aside but stir occasionally and begin the cream filling.

Cream Filling

2 cups of whipping cream whipped
4 oz. cream cheese softened
2 T. powdered sugar

Whisk together the cream cheese and powdered sugar in small bowl.

In a mixer whip the 2 cups of cream with 3 T. granulated sugar until stiff peaks form.

Stir half of whipped cream into the cream cheese bowl.  Spread this mixture onto tart crust, then refrigerate.

When lemon filling has cooled to room temp. spread over the cream filling.

Put remainder of whipped cream into a pastry bag with large star tip and pipe shells around the edge of tart, add doll-up in the middle.  Cut 4-5 slices of lemon then cut in half again and arrange on the top of tart.

If you want pipe more cream in zig zag pattern evenly across the top of the tart.  Refrigerate a few hours and serve.


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1 Heidi November 27, 2010 at 6:45 am

I am all cooked-out for this month. Next month is my ice cream cake challenge. Shawn does love lemon things though, so maybe I will try this in January when everything has calmed down. Looks really really good!!! (Remember, I did the donut challenge last month, and I am begged for more donuts weekly! LOL!)

2 Victoria (District C November 27, 2010 at 7:07 am

Very nice work piping the whipped cream – I always have difficulties getting that to work. Such talent!

3 Suzanne November 28, 2010 at 2:47 pm

thank you, I enjoy the decorating part.

4 Suzanne November 27, 2010 at 7:09 am

that's funny about the donuts, this one is really tasty and was pretty good for breakfast 😉

5 gourmandrea November 27, 2010 at 12:09 pm

Your photography is amazing. I dont even like lemon desserts but I want to try yours, so beautiful.

6 Suzanne November 28, 2010 at 2:48 pm

wow what a compliment from someone who doesn't like lemon desserts, thank you.

7 Shelley C November 27, 2010 at 2:08 pm

I am not even really a lemon fan, and this post has me totally wanting a taste of that. I love the step-by-step photos for preparing the crust dough. You did an awesome job on the challenge!!

8 Suzanne November 28, 2010 at 2:49 pm

Another person who isn't a lemon fan..so hard to believe for me. thanks for the compliment 😉

9 Audax Artifex November 27, 2010 at 6:07 pm

WOW that lemon cream crostata looks so professional it should be on a cover of a cookbook super effort on this challenge. I made ricotta lemon honey and rose as a filling for my tart and it was great so I'm sure that your filling was superb. Great work. Cheers from Audax in Sydney Australia.

10 Suzanne November 28, 2010 at 2:50 pm

Thanks so much. It was a yummy challenge that I really enjoyed 🙂

11 Sabiilaa Saleem November 27, 2010 at 10:47 pm

Your photography is awasom, great piping and i love lemon crostata! you did great!

12 jamie creative cupca November 28, 2010 at 2:54 am

I love lemon. This looks incredible, – very light and fluffy. . I am definitely going to make this. Thanks for the recipe.

13 Suzanne November 28, 2010 at 2:51 pm

thank you Jamie, glad you liked it, hope it turns out wonderful for you.

14 sandie November 28, 2010 at 3:20 pm

This looks so light and tasty. Your pics are beautiful

15 Cathy at Wives with November 29, 2010 at 3:27 am

What a beautiful post! Your photos of that gorgeous crostata have my mouth watering. After all the heavy food of last week this would be a lovely, light dessert with a soup and salad dinner.

16 Tracy November 29, 2010 at 4:05 am

Your crostata looks incredible! Wonderful job on the challenge. 🙂

17 Cathy/ShowFoodChef November 29, 2010 at 5:14 am

Love the pics, I can almost taste the sweet and tart, Mmmm. Great job!

18 Jileen November 29, 2010 at 6:53 am

Ok, I'd like to know why that wasn't at our Thanksgiving dinner???? It looks so good! 🙂

19 Rosa November 29, 2010 at 9:11 am

It looks so droolworthy! Your crostata is magnificent and must taste divine. Well done!

Cheers,

Rosa

20 the urban baker November 29, 2010 at 9:25 am

this looks delicious! and your photos are fantastic! i love lemon and so does my family…can't wait to make this

21 Sue December 2, 2010 at 8:15 pm

Wow, this looks fantastic! Love it! Lemon is a great choice:)

22 Suzanne December 3, 2010 at 3:42 am

Thanks Sue!

23 Simona December 8, 2010 at 8:17 am

What a beautiful crostata you made! The decoration is truly elegant.

24 bunkycooks January 15, 2011 at 1:48 pm

That is one gorgeous dessert! Congrats!

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