Torta al limone (lemon tart)

Juicy berries and a tipsy almond topping make a great combination in this mouth-watering tart from Gino D'Acampo
By Gino D'Acampo
Torta al limone  (lemon tart)
  • Rating:
  • Serves: 10
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 400 g shortcrust pastry
  • juice and zest 2 unwaxed lemons
  • 4 tbsp double cream
  • 100 g ground almonds
  • 200 g sugar
  • 5 eggs
  • 120 g butter, melted
  • 4 tbsp grappa
  • 8 tbsp limoncello liqueur
  • 1 handful of blackberries
  • 1 handful of raspberries
  • icing sugar, to dust


1. Roll out the pastry to line a 25cm tart tin and refrigerate until ready to use. Set the oven to 180°C/gas 4. Bake the pastry blind for 15 minutes. Remove from oven and leave to cool.

2. Beat the lemon juice, cream, almonds, sugar, eggs and butter and with a hand blender mix together to a smooth paste. Stir in the Grappa and Limoncello.

3. Place the berries on the bottom of the pastry and then spread the almond mixture on top. Bake for 20 minutes, or until set.

4. Leave the tart to cool, and then dust with a thick layer of icing sugar.

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