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.<\/p>\n\n\n\n
How to prepare the cream and amaretti tart<\/p>\n\n\n\n
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
.<\/p>\n\n\n\n
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
.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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
.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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
.<\/p>\n\n\n\n
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\u00b0C 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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
If you love tarts, try the cream tart recipe , or the fruit tart recipe.<\/p>\n\n\n\n
storage
You can keep the cream and amaretti tart in the refrigerator for 1-2 days.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsCREAM AND AMARETTI TARTTYPE 00 FLOUR300 grBUTTER CUT INTO PIECES150 grLEMON PEELq.b.SUGAR125 grLATTE30 grEGG1SALE1 pinchBAKING CUSTARDWHOLE MILK500 mlSUGAR125 grEGG1YOLKS2STARCH SAYS MORE50 grVANILLA ESSENCEq.b.LEMON PEELq.b.FINALLYAMARETTI BISCUITSq.b.MOCHA COFFEE150 mlPOWDERED SUGARq.b.The cream and […]<\/p>\n","protected":false},"author":2,"featured_media":3741,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3740","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3740"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3740\/revisions"}],"predecessor-version":[{"id":3742,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3740\/revisions\/3742"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/3741"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3740"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}