FULL MOON CITRUS TART WITH MATI PICHCI & THE AMATOR TEAM

Mati is a true culinary storyteller. After honing his craft at Atelier September, Psyche Cafe, and the world-renowned Noma, he founded Amator in spring 2024. Here, he curates seasonal menus guided by care, intuition, and a profound respect for ingredients.

When we visit Amator, the team is working on a dessert that’s something of a symbol.

“I had an idea based on our yellow dot logo that it could be ideal to create a lemon tart,” Mati shares.

“A good lemon tart is delicious and easy to understand. It quickly became a citrus tart as a family of citrus has so much to offer throughout the year.”

Early-season Miyagawa, Tiger Lemons and other unique varieties are zested and pressed for juice, each bringing its own flavour, aroma, acidity and sweetness.

In the kitchen, there is a warmth and ease to the baking, as a circle of citrus and custard comes together, bright and balanced. Early-season Miyagawa, Tiger Lemons and other unique varieties are zested and pressed for juice, each bringing its own flavour, aroma, acidity and sweetness.

Mati and Franco listen to records, Outkast playing through the room, while Ayumu and the team whisk and pour.

Together, they make something that not only encapsulates the vibrancy of citrus, grounded by the warmth of almond pastry, but also speaks to a pace of kitchen where camaraderie and well-being come first.

Mati describes the Full Moon Tart as “a symbol of deep pride”, not just for the dessert itself, but for the space he’s created for others to grow.

FULL MOON CITRUS TART

INGREDIENTS

For the dough:

50g almond flour
100g powdered sugar
250g regular flour
2 pinches of salt (4/5g)
1 whole egg
150g butter (cut in cubes)

For the custard:

150g cream (ideally infused overnight with zest-infused sugar)
1 whole egg
3 egg yolks
130-140g sugar
125g citrus juice (Ayumu used Miyagawa, Tiger Lemons and a variety of citrus varieties)

METHOD

1. Put all the dough ingredients in a Thermomix and mix at maximum speed for around 30 seconds, until the dough comes together.
2. Divide the dough into base and sides. Roll it out and freeze briefly to make it easier to work with.
3. Preheat the oven to 180°C with the fan set to 3.
4. Take the base out of the freezer, flip it over, remove the baking paper, then flip it back. Roll another piece of dough into 1 cm-wide strips and form a border around the tart. Trim the edges neatly with a knife.
5. Prick the base with a fork and bake for 10 minutes – enough time to prepare the custard.
6. Remove the tart from the oven, brush it with an egg wash, then return it to the lowest rack and bake for an additional 4 minutes.
7. Meanwhile, heat the custard over a water bath until it reaches 60–65°C, then strain it into a container for easy pouring.
8. After 4 minutes, lower the oven temperature to 110°C and reduce the fan to 1.
9. Pour the custard into the tart base in the oven. Pop any bubbles in the custard with a torch, then lightly close the oven door.
10. Bake for 35-40 minutes, until set.