Preparation

• Put the cold butter from the fridge and the flour into the mixer and start with the leaf whisk to quickly form crumbs (if kneading by hand: rub between your fingers, and later, when adding other ingredients, knead quickly only with a fork, to NOT overheat the dough.)

• Add the beaten eggs, salt, baking powder, flavors, liqueur and start the leaf whisk again for 1 min. until the dough becomes smooth and firm (DO NOT overwork).
  Cover the pastry with plastic wrap and store in the refrigerator, from a minimum of one hour to three hours (it can also be prepared the day before or frozen and used later).

• A secret is: roll out the pastry on a sheet of parchment paper sprinkled with cornstarch, this way you can roll it out without altering the original recipe.

• For the custard, I used my tried-and-true oven cooking recipe (you can find it HERE in the super chocolaty version), with these doses, the cream remains creamy after baking, but firm when cut.
  Place the sugar and yolks in a saucepan, mix well and add the cornstarch (and if you like, the grated zest of a lemon).

• Meanwhile, pour the milk into a saucepan on the stove and when it is ALMOST boiling, pour it in small quantities over the worked eggs, mixing very well with the hand whisk to avoid lumps.

• Put the pot back on the stove, stirring continuously until the cream thickens.
  Let it boil for 5 minutes and, with the heat off, immediately add the butter and vanilla extract.
  Cool the cream in the fridge, covered with cling wrap at contact, and finally, when ready to use, add 2 tsp of liqueur.
  The cream can also be prepared the day before using it, always stored in the fridge covered with cling wrap at contact.

• For the filling, soak the amaretti (even those you will keep whole) by quickly dipping them in the chosen liquid according to your taste (coffee or amaretto liqueur).

  

• Line a 10-inch diameter pan (or 8-inch if you prefer it taller) with two-thirds of the dough, prick the bottom with a toothpick (NO fork).
  Cover the bottom of the tart with a layer (not thin) of crumbled amaretti (and if desired, add chopped dark chocolate), pour all the cream over this layer (it must reach the edges of the tart) and cover it with crumbled amaretti as well as whole ones to form small mounds (as in the photo), cover with the remaining pastry, prick the surface with a toothpick (NO fork, otherwise the mound effect will be ruined), seal the edges of the border well.
   

• Glaze the amaretti tart with a little milk or with an egg yolk mixed with milk.
  Bake in a preheated oven at 350°F for about 45 minutes. If the surface tends to brown too much, cover with aluminum foil and continue baking.
  Once the indicated cooking time has elapsed, let the tart cool completely and dust with powdered sugar