Ingredients
CREAM AND AMARETTI
CAKE FLOUR TYPE 00
300 grams
BUTTER CUT INTO PIECES
150 grams
LEMON PEEL
qb
SUGAR
125 grams
LATTÉ
30 grams
EGG
1
SALE
1 pinch
CUSTARD FOR BAKING WHOLE
MILK
500ml SUGAR 125 grams
EGG 1 YOLKS 2 ALM IDÓN SAYS MORE 50 grams VANILLA ESSENCE qb LEMON ZEL qb FINALLY AMARETTI COOKIES qb MOCHA COFFEE 150ml POWDERED SUGAR qb Cream and amaretti pie is a delicious dessert made from a crumbly shortcrust pastry crust containing a creamy custard filling, to which Amaretti biscuits lightly soaked in coffee are added to obtain a pleasantly aromatic result. It is a preparation whose structure is reminiscent of grandma’s classic cake, but compared to it, it has a richer flavor in nuances: from the sweet and almond notes of the pastries to the complex and resolved notes of coffee. With its moist, pudding-like internal consistency, the cream and amaretti tart is a perfect dessert to close a meal, but also a sweet snack with which to make the afternoon
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 grated lemon peel in a bowl, then mix with a hand mixer.
1
.
Step 2
Meanwhile, in a saucepan we boil the milk. Then remove it from the heat and slowly pour it over the starch-egg mixture, mixing with a whisk.
2
.
Step 3
Put the resulting mixture back into the saucepan and cook over 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 cool place.
Step 4
Prepare the shortcrust pastry: collect all the ingredients in the bowl of the planetary mixer, including the cold butter cut into cubes. Work briefly with the blade until you obtain a lumpy dough. Place it on a floured work surface and compact it with your hands.
4
. Then wrap it in plastic wrap and place it in the refrigerator for at least 30 minutes.
Step 5
Take a little more than half of the dough and stretch it until you obtain a sheet approximately 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 any overhanging edges from the shortcrust pastry. Then peel them gently.
6
. Finally, prick the bottom of the dough with the tines of a fork.
Step 7
Fill the base of the cake with the cream, leveling it with a spatula. Then quickly dip one amaretto at a time into the coffee and place it on the surface of the cake evenly and neatly.
7
.
Step 8
Stretch 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, with a teaspoon – or a fork – seal the edges of the cake (8). Cook in a static oven preheated to 170°C for about 50 minutes, checking the level of browning. Remove from oven and let cool. Then unmold and let cool completely on a rack before sprinkling with icing sugar and serving.
Tip
The baked custard used as a filling for the cream and amaretti tart has a lower yolk-to-milk ratio than traditional custard. In fact, during the second baking in the oven, too many egg yolks could result in a grated and grainy cream.
Cream and amaretti tart is best eaten the next day, so the flavors and textures have time to mix and mingle.
If you love cakes, 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.
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