Step-by-Step Instructions
1. Prepare the Pastry Dough
Start by preparing the pastry dough, which will be the base and lattice topping of your tart. In a large mixing bowl, cream together the softened butter, sugar, and grated lemon zest until light and fluffy. This mixture will be the foundation of your tart, infused with a refreshing citrus aroma.
Add the eggs one at a time, mixing well after each addition until fully incorporated and smooth.
In a separate bowl, sift together the flour and baking powder. Gradually add these dry ingredients to the butter mixture, stirring gently to combine. As the dough forms, it should become soft and pliable—ideal for rolling out.
Divide the dough into two portions, with one portion slightly larger than the other. Wrap each portion in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling makes the dough easier to handle and roll out later.
2. Prepare the Lemon Cream Filling
While the dough chills, prepare the lemon cream filling. Heat the latte macchiato (or milk) in a saucepan over medium heat until warm but not boiling.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and flour until smooth. Slowly pour the warm latte macchiato into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
Cook over medium heat, stirring continuously until the mixture thickens to a custard-like consistency. This will take several minutes, so be patient. Once thickened, remove from heat and stir in the butter and lemon juice. Allow the filling to cool slightly.
3. Assemble the Tart
Preheat your oven to 180°C (350°F). Take the larger portion of chilled dough and roll it out on a lightly floured surface. The dough should be large enough to cover the bottom and sides of a 25-27 cm (10-11 inch) tart pan. Press the dough into the pan, trimming any excess.
Pour the lemon cream filling into the pastry-lined tart pan and spread it evenly with a spatula.
Roll out the smaller portion of dough and cut it into strips about 1-2 cm (1/2 inch) wide. Arrange the strips over the lemon filling in a crisscross pattern to create a lattice. Press the edges of the strips gently into the crust to seal.
4. Bake the Tart
