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6 ratings

Recipe by Gino Di Campo

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1. Roll out the pastry and use to line a loose-bottomed tart tin, 25cm diameter and about 3.5-4cm deep. Chill for at least half an hour.
2. Heat oven to 180C/fan 160C/gas 4. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove beans and paper.
3. Put the lemon zest and juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth then stir in the limoncello.
4. Put the plums in the pastry case then pour the custard mixture over. Bake for about 20-30 mins until the custard is just set. Allow to cool then dredge with icing sugar before serving.

Per serving

924 kcalories, protein 14g, carbohydrate 83g, fat 57 g, saturated fat 25g, fibre 4g, salt 0.86 g

Latest comments and suggestions

• Lotties

  27 November 2007

  Lotties rated and commented on this recipe

  

  The limoncello really makes this special and it made some pretty ordinary plums taste great.

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• glorious

  09 February 2008

  glorious rated and commented on this recipe

  

  Have made this several times going to make it for desert for dinner party to night. It is really nice

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• siai

  06 August 2008

  siai rated and commented on this recipe

  

  I didn't have golden caster suger, just plain caster suger which I used. It turned out a little too sweet for my liking and it probably could have done with a few more minutes in the oven as it was a little runny. I actually had a bit of the custard mix left over and wonder whether it was because I used large lemons which could have also affected the consistency of the custard? I should fare better on the second attempt.

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• Elina

  20 November 2008

  Elina rated and commented on this recipe

  

  I made this for desert for my Italian dinner party and everybody loved it. It is sweet, tasty and easy to make. Perfect with strong Italian cafe.

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• Carol Wilson

  14 April 2009

  Carol Wilson commented on this recipe

  Made this for pudding on Easter Sunday. Very easy to do and very, very tatsty. Much appreciated by everyone! I only had a 9 inch flan tin and the custard seemed to take a long time to set presumably because it was deeper!

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• Carol Wilson

  15 April 2009

  Carol Wilson rated and commented on this recipe

  

  Oops - forgot to rate it!

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• louise

  15 August 2009

  louise commented on this recipe

  I'd like to know what the limoncello is please? Any hints? Alchool I'd guess. What happens if you use something else? Thanks

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• kegsy

  23 August 2009

  kegsy rated and commented on this recipe

  

  I made this without the limoncello (didn't have any and making for the kids to share) and it was amazing! Really easy to make and looks very impressive. Might replace the plum with raspberries next time...

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Ingredients

• 500g ready-made shortcrust pastry
• zest and juice of 2 unwaxed lemons
• 4 tbsp double cream
• 100g pack ground almonds
• 5 eggs
• 100g butter , melted
• 8 tbsp limoncello liqueur
• 6 plums , stoned and cut into wedges
• 200g golden caster sugar

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 35 45 mins

Cook 30 mins

Plus chilling & cooling time

Ingredients

• 500g ready-made shortcrust pastry
• zest and juice of 2 unwaxed lemons
• 4 tbsp double cream
• 100g pack ground almonds
• 5 eggs
• 100g butter , melted
• 8 tbsp limoncello liqueur
• 6 plums , stoned and cut into wedges
• 200g golden caster sugar

Per serving

924 kcalories, protein 14g, carbohydrate 83g, fat 57 g, saturated fat 25g, fibre 4g, salt 0.86 g

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