Milk
2 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar, plus 2 tablespoons cornstarch
2 large eggs, whole
Finely grated zest of 1 lemon
1 cup strawberry gelato
To brush the crust
1 egg white
1/2 tablespoon cornstarch
1 tablespoon milk
Accessories
Tart pan with a diameter of 8 inches
Cooking spatula
Milk
2 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar, plus 2 tablespoons cornstarch
2 large eggs, whole
Finely grated zest of 1 lemon
1 cup strawberry gelato
To brush the crust
1 egg white
1/2 tablespoon cornstarch
1 tablespoon milk
Accessories
Tart pan with a diameter of 8 inches
Cooking spatula
Preheat the oven to medium temperature
Pile the flour onto a clean surface, forming a mound
In the center, make a hollow and add the butter, sugar, eggs, and lemon zest, mixing well
Knead the dough until it forms a cohesive mass
Let it rest for 30 minutes
Open out 3/4 of the dough on a floured surface
Cover the bottom and sides of the tart pan with the dough
Spread the gelato over the dough
Open out the remaining dough and cut strips about 2 inches wide
Distribute them evenly over the gelato, forming a lattice pattern
Mix the egg white with cornstarch and milk, then brush it over the strips of dough
Bake in medium temperature for 30 minutes or until the crust is golden.
