Disney Cruise Palo Inspired Limoncello Tart
This recipe is adapted from the recipe for the Limoncello Tart at Palo on the Disney Wonder.
Recipe type: tart
Serves: about (6) 4½" round tarts
Tart Crust
  • 200 g unsalted butter
  • 100 g sugar
  • 24 g large egg
  • 80 g almond flour or almond meal
  • ¼ teaspoon salt
  • 200 g all purpose flour
Lemon Filling
  • 400 g condensed milk
  • 100 g lemon juice
  • 1 lemon
  • 200 g cream
  • 200 g egg yolks
  • 200 g sugar
Yogurt Creme
  • 1 teaspoon (4.5 g) powdered gelatin
  • 250 ml cream
  • 56 g yogurt
  • 25 g sugar
for the tart crust:
  1. Place the butter in a food processor and process until soft and creamy. Add the sugar and process until well blended and smooth.
  2. Add in the egg and process until just blended.
  3. Add in the almond meal and salt and process until well blended; scrape the bowl down as necessary.
  4. Add the flour and pulse just until the dough starts to come together into a ball; don't overprocess. The dough will be very soft like cookie dough.
  5. Scrape the dough out of the food processor and make into a ball. Flatten out into a disk, wrap in plastic, and chill in refrigerator for at least 1 hour until it is firm enough to handle.
  6. When you are ready to bake off the tart shells, take the dough out of the refrigerator – let it warm up a bit if necessary but not too much because it will start softening fast.
  7. Roll out the dough between two sheets of plastic wrap to ⅛" thickness. If the dough gets too soft, place back in the refrigerator to firm up.
  8. Cut out circles of dough to fit into desired tart rings. Press the dough carefully into the tart rings and up the sides, being careful not to stretch the dough or it will shrink when baked. Place the rings into the refrigerator to chill for at least 30 minutes. Trim off the excess dough from the top of the rings.
  9. Heat the oven to 350 degrees F while chilling the tart shells. When you are ready, line the shells with parchment and fill with beans or rice to keep the shells weighed down.
  10. Bake shells for about 15-18 minutes until they are lightly colored and the shell feels dry to the touch. Remove from the oven and place on a rack. Remove the beans and parchment and brush the bottoms of the shells with a light egg wash (made from an egg white and a bit of water).
for the filling:
  1. Heat the oven to 350 degrees F.
  2. Combine all the ingredients in a medium bowl and whisk together until combined.
  3. Divide the filling among the tart shells, making sure to leave space at the top for the yogurt topping.
  4. Bake for about 15-20 minutes until the filling looks set and jiggles just slightly in the center.
  5. Remove from oven and let cool on wire rack.
for the yogurt topping:
  1. Sprinkle powdered gelatin over 27 g of cold water in a small microwave safe bowl. Set aside to let bloom.
  2. Combine the cream, yogurt, and sugar in a small saucepan. Bring just to a boil over medium heat, stirring occasionally. Remove from heat.
  3. Place powdered gelatin in microwave and heat in 10 second increments until gelatin is melted and liquid.
  4. Add to the cream mixture and stir to combine.
  5. Pour the yogurt over the top of the tarts, filling to the edge of the crust.
  6. Place in refrigerator and let set for at least 4 hours or overnight, until the topping has fully set.
Recipe by Dessert First at https://dessertfirstgirl.com/2017/05/palo-on-the-disney-wonder.html