Ingredients
CREAM AND AMARETTI TART
TYPE 00 FLOUR
300 gr
BUTTER CUT INTO PIECES
150 gr
LEMON PEEL
q.b.
SUGAR
125 gr
LATTE
30 gr
EGG
1
SALE
1 pinch
BAKING CUSTARD
WHOLE MILK
500 ml
SUGAR
125 gr
EGG
1
YOLKS
2
STARCH SAYS MORE
50 gr
VANILLA ESSENCE
q.b.
LEMON PEEL
q.b.
FINALLY
AMARETTI BISCUITS
q.b.
MOCHA COFFEE
150 ml
POWDERED SUGAR
q.b.
The cream and amaretti tart is a delicious dessert made from a crumbly shortcrust pastry shell that contains a creamy custard filling , to which are added amaretti biscuits slightly soaked in coffee for a pleasantly aromatic result. It is a preparation whose structure is reminiscent of the classic grandmother’s cake , but which compared to this one has a richer flavor in nuances: from the sweet and almondy notes of the pastries to the complex and decisive ones of the coffee. With its moist and pudding-like internal consistency, the cream and amaretti tart is a perfect dessert to serve as a closing to a meal, but also a sweet snack with which to make an afternoon break pleasant.

How to prepare the cream and amaretti tart

Step 1
Prepare the cream: collect the eggs, starch, sugar, a few drops of vanilla essence and the grated lemon peel in a bowl, then mix with a hand whisk
1
.

Step 2
In the meantime, bring the milk to the boil in a saucepan. Then remove it from the heat and pour it slowly over the starch and egg mixture, mixing with a whisk
2
.

Step 3
Put the resulting mixture back into the saucepan and cook it over a low heat, stirring constantly, until the cream begins to thicken. Then pour the hot cream into a clean bowl and level it with a spatula
3
, cover it with contact film and let it cool completely in a fresh place.

Step 4
Prepare the shortcrust pastry: collect all the ingredients in the bowl of the planetary mixer, including the cold diced butter. Work with the leaf briefly until you obtain a lumpy dough. Turn it out onto a floured work surface and compact it with your hands
4
. Then wrap it in cling film and place it in the refrigerator for at least 30 minutes.

Step 5
Take a little more than half of the dough and roll it out to obtain a sheet about 1/2 cm thick. Then flour it and roll it around a rolling pin to help you line the bottom of a 22-24 cm diameter mold, previously greased and floured
5
.

Step 6
Using a thin-bladed knife, cut the protruding edges of the shortcrust pastry. Then peel them off gently
6
. Finally, prick the bottom of the pastry with the tines of a fork.

Step 7
Fill the cake shell with the cream, leveling it with a spatula. Then quickly dip one amaretto at a time in the coffee and arrange it on the surface of the cake in a regular and orderly manner
7
.

Step 8
Roll out the second portion of dough like the previous one. Still using the rolling pin, place it on the surface of the cake and remove the excess. Finally, using a teaspoon – or a fork – seal the edges of the cake (8). Cook in a preheated static oven at 170°C for about 50 minutes, monitoring the level of browning. Remove from the oven and let cool. Then turn out and let cool completely on a wire rack before sprinkling with icing sugar and serving.

Advice
The baked custard used as a filling for the cream and amaretti tart has a lower yolk-milk ratio than that of the traditional custard . During the second cooking in the oven, in fact, too many egg yolks could result in a shredded and grainy cream.

The cream and amaretti tart is at its best if consumed the next day, to give the flavors and textures time to blend and blend.

If you love tarts, try the cream tart recipe , or the fruit tart recipe.

storage
You can keep the cream and amaretti tart in the refrigerator for 1-2 days.