Italian Lemon Pastry Cream Tart

 

Italian Lemon Pastry Cream Tart

When we traveled to Italy twice last year, I was surrounded by lemons. Lemons in Capri, Lemon trees in Sorrento, Amalfi, Positano, and every where in between.

I fell in love with Italy. I would love to make it my forever home one day. For now, I just live like I am still there. Dreaming of when I can go back. 

I just had to make this recipe for Italian Lemon Pastry Cream Tart, using the Italian Lemon Pastry Cream that I made in a previous post.

This recipe is so light and delicious and makes a perfect dessert or an anytime treat.

The flaky crust has a buttery flavor that holds up beautifully with the Italian Lemon Pastry Cream and fresh fruit.

One bite and I am easily transported to the Italian coast where you will find lemon groves, Limoncello, lemon gelato, and the sweet scent of summer.

Items that will come in handy while preparing this magical recipe:

Lemon zester —This makes it so easy to grab a the perfect amount of zest, and I always have one of these tools ready to go.

Tart Shell Pan — Everyone needs to have one of these pans handy to make all kinds of summer tarts

Egg Yolk Separator — I use this kitchen essential for so many recipes, and it makes it so much easier to get egg whites separated from the yolks.

Whisk — For whipping up the delicious pastry cream.

Plastic Wrap — Helpful in this recipe for preventing skin from forming on the pastry cream surface.

Small Saucepan — For making the pastry cream.

Spatula — Essential for smoothing out the pastry cream onto the tart shell beautifully.

Limoncello — Optional in recipe, but made with authentic lemons from Amalfi Italy.

🥧 For the Almond Tart Shell:

• 1 1/4 cups all-purpose flour
• 1/3 cup almond flour
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tbsp ice water (as needed)

🍋 For the Lemon Pastry Cream:

• 2 cups whole milk
• Zest of 1 large lemon
• 4 egg yolks
• 1/2 cup sugar
• 3 tbsp cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Optional: 1 tbsp limoncello for a grown-up twist

🍓 For Topping:

• Fresh berries (strawberries, raspberries, blueberries)
• Mint leaves (optional)
• Warmed apricot jam or honey for glaze (thinned with a splash of water)

👩‍🍳 

Directions

1. 

Make the Tart Shell

• Mix dry ingredients. Cut in butter until crumbly. Add yolk and mix until dough forms (add water if needed).
• Press into a tart pan, chill 30 min.
• Bake at 375°F (190°C) for 15–20 min until golden. Cool completely.

2. 

Make Lemon Pastry Cream

• Heat milk + lemon zest until steaming.
• In a bowl, whisk yolks, sugar, and cornstarch.
• Slowly add hot milk to yolk mix (tempering), then return all to pan.
• Cook over medium heat until thickened (about 2–3 min).
• Off heat: stir in butter, vanilla, and optional limoncello.
• Cool with plastic wrap touching the surface to prevent skin.

3. 

Assemble the Tart

• Fill cooled tart shell with lemon pastry cream. Smooth the top.
• Arrange fresh berries artfully.
• Brush berries with warm jam or honey glaze for shine.
• Chill at least 1 hour before serving.

💡 

Tips & Twists

• Make mini tarts for party bites.
• Add toasted almonds or crushed pistachios on top.
• Want a no-bake version? Use crushed biscotti or graham cracker crust!