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Today we're back in the kitchen with @chefandrealarossa! This time we're making a lemon tart from scratch inspired by the Babbaiola, a famous Neapolitan dessert made with a lemon-scented shortcrust pastry and a soft, creamy filling of lemon cream and ricotta (though we'll be leaving out the ricotta). According to tradition, the name is linked to Signora Rosa di Marechiaro, nicknamed "la Babbaiola" for her incredible skill in making babà and considered the creator of this tart. We obviously make it entirely at home, our way, but with one small detail: we have the technique, expertise, and tricks of a Michelin-starred chef. I, as always, try to keep up with Andrea without causing too much damage. 😂

Let us know in the comments what other recipes you'd like to see us make together in the future! I would have already voted for a delicious, classic carbonara... but only because I've never tried the chef's and, at this point, I'm too curious. 👀

LEMON CREAM

800 ml whole milk
10 g lemon zest
300 g granulated sugar
50 g pasteurized limoncello
150 g lemon juice
150 g egg yolk
90-120 g cornstarch
2 g salt

PART SHORTBREAD

350 g butter
350 g granulated sugar
4 g salt
6 g lemon zest
240 g eggs
20 g skimmed milk powder
1 kg 00 flour
14 g baking powder

Baking: 170°C for 20 minutes.

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