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–+ servings

Crustade Lombarde Recipe

This rich and flavorful tart features a creamy custard filling infused with dates, prunes, parsley, and bone marrow, all nestled in a tender, buttery crust.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine Italian, Medieval European
Servings 1 (9-inch tart)

Equipment

  • 9-inch tart tin
  • Rolling Pin
  • Wire rack
  • Aluminum foil

Ingredients
  

For the Crust (Basic Version):

  • ½ cup powdered sugar
  • ½ cup salted butter, chilled and cut into ½-inch cubes
  • 3 or 4 large egg yolks
  • 1¾ cups all-purpose flour

For the Filling:

  • 15 pitted dates chopped into ½-inch pieces
  • 15 prunes chopped into ½-inch pieces
  • ¼ cup finely chopped bone marrow
  • 1 cup heavy whipping cream
  • 2 large eggs
  • 3 tablespoons minced parsley
  • 1 teaspoon kosher salt
  • ¼ cup granulated sugar

Instructions
 

  • Prepare the crust: In a large bowl, sift the powdered sugar and mix in the cubed butter until smooth. Add 3 egg yolks, one at a time, and beat in. Sift in the flour and mix until a crumbly dough forms. If too dry, add the fourth yolk. Shape the dough into a ball, place between parchment sheets, and roll into an 11-inch disk, ⅛ to ¼ inch thick. Chill in the refrigerator for 20 minutes. Lightly grease a 9-inch tart tin.
  • Remove the chilled dough from the fridge and discard the parchment. Fit the dough into the tart tin, folding and crimping the edges. Cover with plastic wrap or foil and chill again for 20 minutes.
  • Preheat oven to 375°F.
  • Take the tart from the fridge, discard wrap, and prick the bottom with a fork. Line with foil and fill with pie weights. Bake on a baking sheet (lower-middle rack) for 15 minutes or until the edges start browning. Remove weights and foil, then lower the oven to 350°F.
  • While crust is hot, sprinkle chopped dates, prunes, and marrow inside. Return to the oven for 10 minutes. If edges darken too fast, cover with a pie shield. Let cool completely on a wire rack.
  • Make the filling: In a bowl, whisk the cream and eggs until soft peaks form. Stir in parsley and salt. Pour into the cooled crust, smooth the top, and sprinkle sugar evenly. If crust is exposed, cover with a pie shield. Bake for 20 more minutes or until the custard sets and the top browns slightly. The center should still have a gentle wobble. Let cool before serving.

Notes

  • Bone marrow adds a silky richness and historic authenticity; substitute with unsalted butter for a modern twist.
  • To amplify sweetness, consider a drizzle of honey or sprinkle of cinnamon sugar after baking.
  • Tart can be served warm or at room temperature.
Keyword Chaucer-inspired food, Crustade Lombarde tart recipe, historical European dessert, Medieval tart recipe, prune and date tart, rustic medieval cuisine, savory custard tart with fruit, sweet and savory tart ideas
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