Oil tart with amarena cherries and ladyfingers, a simple yet distinctive dessert (different from the classic tart we’re used to) made of several layers of pure pleasure. Starting from the base — a butter-free shortcrust partly made with rice flour — which encloses ladyfingers soaked in amarena syrup. Then a layer of jam, cocoa and syruped amarena cherries. Finally, decoration made from the leftover shortcrust dough, from which you can cut cookies in different shapes. The oil tart with amarena cherries and ladyfingers is perfect as a finish to a meal or to serve guests at tea time, enjoyed with a good cup of tea or coffee. Here’s what you need to make it at home:
Other recipes of Special Tarts:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: for 4 people
- Cooking methods: Oven
Ingredients
- 1 egg
- 5/8 cup all-purpose flour
- 3/4 cup rice flour
- 3/4 cup powdered sugar
- 1/4 cup vegetable oil
- vanilla extract
- 1 1/2 tsp baking powder (for pastries)
- 1 tbsp milk
- 4.2 oz savoiardi (ladyfingers)
- 3/4 cup amarena cherry jam
- 1 tbsp unsweetened cocoa powder
- as needed amarena cherries in syrup
- as needed amarena syrup
Steps
In a bowl, beat the egg with the powdered sugar, then add the oil, the vanilla extract and a pinch of salt.
Sift the all-purpose flour with the baking powder and rice flour, then incorporate them into the mixture. Add one tablespoon of milk, or just enough to obtain a smooth, compact dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour.
Meanwhile, prepare the soaking liquid for the ladyfingers by diluting the amarena syrup with milk or water.
Separately, mix the whole or halved amarena cherries with the amarena jam and one tablespoon of unsweetened cocoa powder.
Take the dough out of the fridge and roll it into a round sheet to a thickness of about 3/16 in (4–5 mm). Line the bottom and sides of an 8-inch tart pan (20 cm) with the shortcrust.
Use the leftover dough to form cookies to decorate the surface of the tart. Then proceed to assemble the dessert.
Dip the ladyfingers one by one in the previously prepared liquid and lay them on the tart base.
Cover them with the mixture of amarena cherries, jam and cocoa prepared earlier and finish with the shortcrust decorations.
Transfer to a preheated oven at 356°F and bake for about 25–30 minutes. Remove from the oven and let cool completely.
The oil tart with amarena cherries and ladyfingers is ready to be enjoyed; dust with powdered sugar if desired.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
