Il Terzo Grado Recipe

Make the dough

In a large bowl or food processor combine the flour, sugar and salt. Add the cold cubed butter and cut or pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.

Add the egg yolks and vanilla and gently mix until the dough begins to come together. If the dough is too dry, add up to 1 tablespoon cold water, 1 tsp at a time. Do not overwork the dough — it should just hold together when pressed.

Form the dough into a disc, wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling firms the butter and prevents shrinkage during baking.

Blind bake the tart shell

Preheat oven to 350°F (175°C). On a lightly floured surface roll the chilled dough to about 1/8-inch (3 mm) thickness and line a 9-inch (23 cm) tart pan with removable bottom. Trim excess and flute edges as desired. Prick the bottom lightly with a fork.

Line the shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake an additional 8–12 minutes until the crust is golden and dry. Cool on a rack. If the bottom puffs, press gently with a spatula while still warm to flatten.

Warm the milk and zest

In a medium saucepan, heat the milk with the lemon zest and half of the sugar over medium heat just until it starts to steam and small bubbles form around the edge (do not boil). Remove from heat and let steep for 10 minutes to infuse the lemon flavor, then rewarm gently.

Whisk egg mixture

In a bowl, whisk together the egg yolks, remaining sugar and cornstarch until smooth and pale. This prevents lumps and ensures even cooking.

Temper the eggs by slowly pouring about one-quarter of the hot milk into the yolk mixture while whisking constantly. Then pour the tempered yolks back into the saucepan with the remaining milk, whisking to combine.

Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil — about 1–2 minutes after it begins to thicken. Continue whisking for 30 seconds to ensure the cornstarch is fully cooked.

Remove from heat, stir in the butter and vanilla until smooth. Strain the pastry cream through a fine sieve into a bowl to remove any zest or cooked bits for a silky texture. Press plastic wrap directly onto the surface to prevent a skin forming and cool to room temperature, then chill until cold (at least 1 hour).

Prepare fruit and glaze

While the pastry cream is chilling, hull and halve the strawberries and rinse the raspberries. In a small saucepan, warm the apricot jam with 1 tablespoon water over low heat until smooth and thin enough to brush. Keep warm.

Fill the shell

When the tart shell is completely cooled and the pastry cream chilled, spoon or pipe the lemon pastry cream into the shell and smooth the surface with an offset spatula. The cream should fill the shell to about 1/8 inch below the rim.

Arrange the halved strawberries and raspberries on top of the cream in a decorative pattern. Start from the outer edge and work inward for an even, attractive appearance.

Using a pastry brush, gently brush the warmed apricot glaze over the fruit to give shine and help preserve freshness. Allow the glaze to set for 10–15 minutes.

Optionally dust the tart lightly with confectioners' sugar just before serving. Chill the assembled tart for 30 minutes to set, then serve at cool room temperature. Store any leftovers covered in the refrigerator for up to 2 days.