28 recipes


share on

Lemon roses tart




Soft wheat flour

200 grams

Durum wheat flour

100 grams

Brown cane sugar

100 grams

Various seed oil

70 mL


1 unit

Egg, yolk

1 unit


3 slices

Iodized salt

1 pinch

Baking powder for desserts

5 grams

Grated lemon peel

1 spoon

Vegetable milk

500 mL

Brown cane sugar

5 spoons

Soft wheat flour

5 spoons


2 unit


2 unit

Vegetable milk

1 mL

Desserts from Italy

Lemon roses tart

Lemon roses tart

vegetarian with gluten with eggs with nuts with good fats

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lemon roses tart

To my mom, who always pushes me and encourages me!

Lemon roses tart step 1

step 1

Infuse a tea bag of roses into a half cup of hot water (you can replace the tea bag with the roses as you like).

Lemon roses tart step 2

step 2

Stain soft wheat flour (200 g) and hard wheat flour (100 g). In a bowl add the two flours with the salt and the yeast for cakes.

Lemon roses tart step 3

step 3

Apart from a mixer, add the oil (70 ml), the sugar (100 g), the grated garlic of a lemon, a whole egg and a yolk.

Lemon roses tart step 4

step 4

Blend everything until a homogeneous mixture is obtained. Then pour into the bowl with flour and add 5 spoons of rose infusions.

Lemon roses tart step 5

step 5

Knead well until you get a smooth and elastic band. Wrap in the film and let it rest in the fridge for at least 30 minutes.

Lemon roses tart step 6

step 6

Meanwhile, prepare the lemon cream. In a berry (high and narrow container) add the milk (500 ml.), 2 eggs and sugar (5 tablespoons).

Lemon roses tart step 7

step 7

Blend with a diving mixer until everything is homogeneous. Pour the mixture into a saucepan.

Lemon roses tart step 8

step 8

Pour thin sifted flour (5 tablespoons) smoothly, mixing well with a whip. Bring to a boil while always stirring.

Lemon roses tart step 9

step 9

Once the cream is thickened add the grated horseradish and the juice of two lemons. Allow the cream to cool with a sheet of film overlaid so that the foil does not form.

Loading pic