Custard and Alchermes Tart, an easy and delightful dessert. It is a classic of Italian pastry, very similar to the English trifle tart; also try the tart with custard and amaretti, they are really delicious. The combination of custard and alchermes is incredible: a crisp pastry base with the creaminess of the custard is already a delight, and the alchermes gives it a unique character! If you don’t like this liqueur, you can replace it with another liqueur or coffee. The pastry recipe is my classic butter version, but if you prefer a lighter version, you can opt for the butter-free pastry. If you haven’t already, sign up for my Facebook and Instagram channel.
You might be interested in other tart recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 398.34 (Kcal)
- Carbohydrates 57.34 (g) of which sugars 27.99 (g)
- Proteins 8.27 (g)
- Fat 16.38 (g) of which saturated 9.67 (g)of which unsaturated 6.20 (g)
- Fibers 1.08 (g)
- Sodium 132.08 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- to taste lemon zest
- 2 1/2 tsp baking powder
- 1/2 cup sugar
- 1/2 cup biscuits
- to taste alchermes
- 4 egg yolks
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1 1/2 cups milk
How to Make Custard and Alchermes Tart
In a bowl, beat the egg yolks with the sugar using a whisk; then add the flour while continuing to stir.
Add the hot milk and mix, then pour the mixture into a steel pot, and start cooking over low heat until it thickens.
Prepare the pastry as follows: In a bowl, mix the flour, sugar, baking powder, grated lemon zest, and eggs, activate the mixer, and work for a few minutes. Then add the butter cut into pieces, working the dough further to incorporate it well.
Once everything is compacted, transfer it to a work surface and knead until you get a soft and compact dough. Divide the dough in half and wrap them in food film, letting them rest for 1 hour in the refrigerator.
Roll out two discs, and with the first rolled dough, cover a springform pan of 9-10 inches (22-24 cm), previously buttered and floured.
Fill with custard and then dip the biscuits in alchermes and place them on top of the custard, trying to cover the entire surface.
Add the remaining custard over the biscuits.
Place the second disc of dough over the custard, sealing the edges and pricking the surface with a fork.
Bake at 350°F (180°C) for about 30-35 minutes. Remove from the oven and let cool completely on a rack.
Storage and Variations for Custard and Alchermes Tart
Preferably store in the refrigerator well covered so that it does not absorb odors. It is advisable to consume it within 2-3 days. At the end of the custard cooking, add 1.8 oz (50 g) of chopped white or dark chocolate.
