The amaretti crostata is a fragrant and indulgent dessert, perfect for ending a family meal, for snack time, or to bring to a buffet. It consists of a homemade shortcrust pastry shell filled with a rich dark chocolate cream and studded with whole amaretti cookies. The result is a tart that is crispy on the outside and creamy on the inside — best served dusted with powdered sugar.
Ingredients for a 24 cm pan
For the shortcrust pastry:
- 300 g all-purpose flour (00)
- 150 g cold butter
- 100 g powdered sugar
- 1 whole egg + 1 egg yolk
- Grated zest of 1 untreated lemon (to taste)
- 1 pinch of salt
For the chocolate cream:
- 250 ml whole milk
- 250 ml fresh liquid cream
- 2 whole eggs
- 120 g granulated sugar
- 40 g cornstarch
- 200 g dark chocolate (at least 70%)
For the filling:
- 100 g whole amaretti cookies
For decoration:
- Powdered sugar (to taste)
How to Prepare the Amaretti and Chocolate Crostata
1. Prepare the shortcrust pastry In a bowl, quickly work the cold butter cubes with the powdered sugar until you get a sandy texture. Add the whole egg + yolk, a pinch of salt, and the grated lemon zest. Incorporate the sifted flour and knead until you obtain a smooth, homogeneous dough. Wrap it in plastic wrap and let it rest in the fridge for 1 hour.
2. Prepare the chocolate cream Finely chop the dark chocolate. In a saucepan, heat the milk and cream until just before boiling. In a bowl, beat the eggs with the sugar and cornstarch. Pour the egg mixture into the hot liquid, return to the heat, and cook while stirring until it thickens. Add the chopped chocolate and stir until you get a smooth, shiny cream. Cover with plastic wrap (touching the surface) and let it cool to room temperature, then refrigerate for 30 minutes.
3. Assemble the crostata Divide the pastry into two parts. Roll out the first half on parchment paper into a disk about ½ cm thick. Line a buttered and floured 24 cm pan. Prick the base with a fork. Pour in the chocolate cream and smooth it with a spatula. Arrange the 100 g of whole amaretti neatly on top of the cream. Cover with the second rolled-out pastry disk, seal the edges well, and trim the excess.
4. Baking Bake in a preheated static oven at 170°C for about 55 minutes, until the surface is golden and slightly domed. Let it cool completely before serving.
How to Serve and Store
Dust with powdered sugar before serving. It’s excellent:
- For breakfast with cappuccino
- As a snack with tea or herbal infusion
- At the end of a meal with a glass of passito wine
Storage: The crostata keeps in the fridge, covered with plastic wrap or in an airtight container, for 3-4 days.
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