Beneventan Tart, also known as Portuguese cake, is a little-known dessert typical of the city of Benevento. A scenic cake with a shortcrust pastry shell and a filling based on ladyfingers and a liquid and fragrant cream made with milk, eggs, lemon, and liqueur. A delicate and very delicious dessert that will win you over at first bite. A cake with a creamy and pleasantly moist consistency, ideal for any time of the day, from breakfast to snack.
But now let’s go to the kitchen and I’ll show you how to make the Beneventan Tart
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see together what we need to prepare
- 2 cups all-purpose flour
- 9 tbsp butter
- 7 tbsp powdered sugar
- 2 egg yolks
- lemon zest (grated)
- 1 pinch salt
- 1 tbsp vanilla extract
- 2 cups milk
- 3/4 cup sugar
- 2 tbsp Strega liqueur
- 3 eggs
- 13 ladyfingers
- lemon zest (grated)
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Cake Pan
Steps
Let’s start preparing
Let’s start preparing the shortcrust pastry; place the butter at room temperature, cut into pieces, and the powdered sugar in a bowl. Work the mixture with a whisk until you get a cream. Then add the egg yolks, the vanilla extract, the lemon zest, the pinch of salt, and finally the flour.
Once you have a compact mixture, turn it out onto the work surface and knead it briefly to make it smooth and homogeneous without overheating it.Now form a dough ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
Filling
Heat the milk without bringing it to a boil, transfer it into a bowl, add the sugar, the liqueur, the lemon zest, and mix. Let it cool slightly, add the eggs, and incorporate them well.
Set aside.Take the shortcrust pastry from the refrigerator and roll it out to a thickness of 1/8 inch. Butter a 9.5-inch diameter pan and line it with the pastry disk. Remove the excess on the edges and poke the base with a fork.
Arrange the ladyfingers in a herringbone pattern, using the scraps to cover the base as much as possible.
Pour the cream and let it rest for at least 10 minutes, so the ladyfingers can absorb as much liquid as possible.
Bake the Beneventan tart in a preheated static oven at 340°F and cook it for about 35-45 minutes.
Once cooked, take it out and let it cool completely.
Enjoy your meal!!
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