Amaretti Tart: The Perfect Recipe with Chocolate Cream and Homemade Shortcrust Pastry
How to make amaretti and chocolate tart
1. Prepare the shortcrust pastry
In a bowl, quickly mix 150 g of cold butter, cut into cubes, with 100 g of icing sugar until the mixture resembles sand.
Add 1 whole egg + 1 yolk , a pinch of salt and the grated lemon zest .
Add 300 g of sifted 00 flour.
Knead until you obtain a smooth and homogeneous dough, wrap it in cling film and leave it to rest in the fridge for 1 hour .
2. Prepare the chocolate cream
Finely chop 200 g of dark chocolate .
In a small saucepan, heat 250 ml of milk and 250 ml of cream until just below boiling.
In a bowl, beat 2 eggs with 120 g of sugar and 40 g of cornstarch .
Pour the egg mixture into the hot liquid, return to the heat and cook, stirring until thickened.
Add the chopped chocolate and mix until you obtain a smooth and homogeneous cream.
Cover with cling film and leave to cool to room temperature, then place in the fridge for 30 minutes .
3. Assemble the tart
Divide the pastry into two parts.
Roll out the first half on baking paper into a half-centimetre thick disc .
Line a 24cm greased and floured pan.
Prick the base with a fork.
Pour the chocolate cream and level it with a spatula.
Arrange 100 g of whole amaretti biscuits on top of the cream in an orderly fashion.
Cover with the second pastry disc, seal the edges and trim with a rolling pin.
4. Cooking
Bake in a preheated static oven at 170°C for approximately 55 minutes , until the surface is golden and slightly rounded.
Let it cool completely.
How to serve and store amaretti tart
Dust with powdered sugar before serving.
It’s delicious:
- for breakfast with a cappuccino,
- as a snack with a tea or infusion,
- at the end of the meal with a small glass of dessert wine.
Conservation
The amaretti tart can be kept in the fridge, covered with cling film or in an airtight container, for 3-4 days .
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