Cream tart: a traditional Fano recipe from Palazzo Rotati

Every time I make this custard tart , I think of a lady from Fano who attended the CIF, the Italian Women's Club. She always brought her tart to bingo games and meetings, and everyone eagerly awaited the chance to taste it.

After much persistence, I finally got her original recipe. Since then, I've often made it for my family, too, and today I want to share it with the guests and friends of Palazzo Rotati , our historic residence in the center of Fano .

A simple and authentic recipe, just like the traditions we share every day on the blog of our hotel in Fano .

Ingredients for the shortcrust pastry

• 300 g of flour
• 100 g of butter
• 100 g of sugar
• 1 whole egg
• 1 egg yolk
• ½ sachet of baking powder
• 1 pinch of salt
• grated zest of a lemon

Ingredients for the cream

• 4 egg yolks
• 50 g of flour
• 50 g of sugar
• 500 ml of milk
• lemon zest
• vanilla

How to prepare shortcrust pastry

In a bowl, mix the flour, sugar, yeast, and a pinch of salt.

Add the cold butter cut into pieces and work the ingredients until you obtain a sandy mixture.

Add the whole egg, the yolk, and the grated lemon zest. Mix quickly until the dough forms a smooth, even consistency.

Wrap the shortcrust pastry in cling film and leave it to rest in the refrigerator for at least 30 minutes.

How to prepare the cream

Heat the milk together with the lemon zest and vanilla, without bringing it to the boil.

In a bowl, mix the egg yolks and sugar. Add the sifted flour and continue mixing.

Slowly pour the hot milk onto the mixture, stirring with a whisk to avoid lumps forming.

Transfer everything to a saucepan and cook over low heat, stirring constantly, until the cream becomes thick and velvety.

Let it cool by covering it with cling film.

How to assemble the tart with cream

Roll out about two-thirds of the shortcrust pastry and use it to line a buttered cake tin with a diameter of about 24-26 centimetres.

Gently prick the bottom with a fork and pour in the now cold cream.

With the remaining shortcrust pastry, prepare the classic strips and arrange them on the surface of the tart.

Bake in a preheated static oven at 175-180°C for approximately 35-40 minutes , until the surface is golden brown.

Let the tart cool completely before cutting and serving.

The little secret of this tart

This homemade tart is even better the next day. The cream becomes firmer and the shortcrust pastry absorbs all the scents of lemon and vanilla.

It's the perfect dessert to accompany a coffee, a tea or to enjoy during a slow breakfast, like the ones we love to prepare at Palazzo Rotati in Fano .

A recipe that tells the story of Fano

This tart isn't just a recipe. It's a small piece of Fano 's history, passed down from a lady who, unknowingly, continues to bring a smile to anyone who tastes a slice of her dessert.

At Palazzo Rotati , our hotel in the historic centre of Fano , we love to tell the story of the city through its traditions, its people and the flavours of home cooking.

The building is located in the heart of the historic center, just a few minutes' walk from the station, the sea, and the city's main monuments. It's the ideal place for those seeking a charming hotel in Fano , a period residence in the Marche region , or a special stay in historic suites and apartments.

If you're planning a vacation in the Marche region and want to explore Fano, the sea, and its surrounding countryside, you can check availability at Palazzo Rotati and choose the accommodation that best suits your stay.

Come discover Fano and let yourself be welcomed into the authentic atmosphere of Palazzo Rotati.

Rotati Palace
Tel. +39 0721/803802
Cell. +39 328 8444393
Email: info@palazzorotati.com

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