1. Sift the Caputo “00” Baking Flour into a large bowl and add the rest of the dry ingredients, then stir to combine.
2. Add the eggs, butter, and lemon zest and knead the dough together.
3. Knead until all the flour is fully absorbed and the dough becomes smooth. Wrap in plastic wrap and place in the fridge for 30 minutes-1 hour.
4. After the dough has chilled, remove from the fridge, then roll it out using a rolling pin into a ¼ inch circle.
5. In a 10” tart pan, press the dough about 1/2 inch up the sides of the tart pan. Cut off the extra dough from the sides. Using a fork, poke the dough on the base of the tart before baking.
6. Bake at 350 for 20-25 minutes.
7. Allow to cool completely before filling.

Pastry Cream Filling

1. In a medium saucepan, whisk together 1/2 cup milk, 1 cup heavy cream, and sugar.
2. Over medium heat, stir the mixture constantly until it begins to steam and is almost boiling, about 4-5 minutes. Remove from the heat and set aside.
3. In a large bowl, whisk together the egg yolks and Caputo ”00" Baking Flour. Then add the remaining ½ cup milk and mix until smooth.
4. Slowly pour the hot milk mixture into the egg mixture. This will temper the batter.
5. Pour the tempered egg mixture through a fine mesh strainer, then back into the saucepan. Cook over medium heat, stirring constantly, until mixture comes to a simmer, about 5 minutes.
6. Simmer for one minute while the mixture thickens, then remove from the heat.
7. Strain the custard through a fine mesh strainer again and into a metal or glass bowl set over an ice bath. Stir in the butter, salt, and vanilla extract until combined.
8. Once cooled, pour into the baked crust and allow to set overnight.
9. The next day, top with halved cherries or fruit of your choice and mint!

Notes:

• Save any extra dough to make cookies!