Ingredients

Shortbread pasta:

• 250 g of flour
• 1 egg
• 125 g of butter at room temperature
• 100 g of sugar
• Grated zest of one organic lemon
• 1 pinch of salt

Stuffed:

• Sufficient quantity of ladyfingers
• 1 liter of milk
• Grated zest of one organic lemon
• 5 eggs
• 220 g of sugar
• 1 small glass of Strega liqueur
• 2 sachets of vanilla sugar
• Sufficient amount of icing sugar for finishing

Instruments

1 blender
1 work surface
1 rolling pin
1 tart mold
1 oven

Preparation

1. Start by preparing the sablée pastry by forming the classic flour fountain on the work surface and placing the sugar and butter in pieces in the center. Work until you obtain a crumbly consistency.
2. Add the egg, the pinch of salt and the grated lemon zest, and mix quickly until you obtain a smooth dough. Wrap the pastry sablée in cling film and store it in the refrigerator.
3. While the pasta rests in the refrigerator, boil the milk with the grated lemon zest and vanilla. As soon as it starts to boil, remove from the heat and leave to cool.
4. Once the milk has cooled, add the eggs, liqueur and sugar, and blend everything.
5. Preheat the oven to 180°C and butter a tart mold with 28cm high edges (without using baking paper).
6. Take the sablée pastry from the refrigerator, roll it out and line the mold, including the edges.
7. Arrange the ladyfingers to form a herringbone pattern (as in the photo above), cutting them to fill the entire mold, then pour the milk mixture over them. Leave to rest for 10 minutes, sinking the ladyfingers slightly if they have risen, then bake in the lower part of the oven for about 35 minutes, until the surface is golden brown.
8. Once cooked, remove the cake from the oven and let it cool. Before serving, dust with icing sugar.

The Beneventana tart (Portuguese cake) is ready to be enjoyed. ENJOY YOUR MEAL!