Limoncello Plum Tart
This Italian dessert features a crisp shortcrust pastry case filled with a creamy custard made from ground almonds, lemon, and limoncello liqueur. Fresh plum wedges are nestled into the filling before baking until just set. The finished tart is dusted with icing sugar, resulting in a sophisticated and melt-in-the-mouth treat that is ideal for preparing in advance for a special occasion. It yields 12 slices.
Ingredients
- 500g ready-made shortcrust pastry
- zest and juice of 2 unwaxed lemons
- 4 tbsp double cream
- 100g pack ground almonds
- 5 eggs
- 100g butter melted
- 8 tbsp limoncello liqueur
- 6 plums stoned and cut into wedges
- 200g golden caster sugar
Method
- Roll the pastry out and line a 25cm diameter, 3.5-4cm deep loose-bottomed tart tin with it. Place it in the refrigerator to chill for a minimum of half an hour.
- Preheat the oven to 180C/fan 160C/gas 4. Line the chilled pastry with greaseproof paper, fill it with baking beans, and bake blind for 15 mins. Take out the beans and paper.
- In a large bowl, combine the lemon zest, lemon juice, double cream, ground almonds, golden caster sugar, eggs, and melted butter. Whisk the mixture until smooth, then gently stir in the limoncello liqueur.
- Arrange the plum wedges in the baked pastry case. Carefully pour the custard mixture over the plums. Bake the tart for about 20-30 mins until the custard is just set. Let it cool completely, then dredge with icing sugar prior to serving.
Nutrition (per serving)
Calories497 kcal
Fat32 g
Saturates14 g
Carbs38 g
Sugars22 g
Fibre2 g
Protein8 g
Sodium192 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisineitalian
DietVegetarian
