There is nothing more inviting than a custard tart with amaretti that takes center stage on the table. This version is a real explosion of flavors: a crumbly shortcrust pastry base hiding a thin layer of Nutella, topped with a generous portion of vanilla pastry cream and decorated with the almondy touch of amaretti. Preparing it requires care, especially for the double baking of the pastry and the preparation of the cream, but the final result is an elegant and irresistible dessert. Follow my detailed steps to obtain a perfect custard tart, with a golden shell that encloses a creamy, fragrant heart!
If you love tarts try the classic jam tart, the tart with whipped shortcrust, the lemon custard tart or the Nutella tart.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the custard tart with Nutella and amaretti
- 3 1/4 cups all-purpose flour
- 1/2 cup + 2 tbsp (approx) granulated sugar
- 7/8 cup (about 1 3/4 sticks) butter
- 2 eggs
- 1 pinch salt
- Half grated lemon zest
- 3 1/3 cups whole milk
- 2/3 cups all-purpose flour
- 1/2 cup + 2 tbsp (approx) granulated sugar
- 6 egg yolks
- 1 tbsp vanilla extract
- 2 tbsp Nutella
- 1.8 oz amaretti cookies
- 1 tsp powdered sugar
Tools
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- Saucepan
- Baking pans 8 x 10 in
- Hand whisk
Steps to prepare the custard tart with amaretti
Begin preparing the shortcrust pastry by quickly working the cold butter cut into pieces together with the all-purpose flour until you obtain a sandy mixture (the rubbing-in technique). At this point, add the sugar, the eggs, a pinch of salt and the finely grated lemon zest. Work the dough with your fingertips, trying not to warm it too much with your hands, until you form a smooth, homogeneous disk. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This step is crucial so that the butter firms up again, ensuring your shortcrust shells the right flakiness in baking without shrinking at the edges of the pan.
While the pastry rests, prepare the pastry cream. In a bowl, whisk the egg yolks with the sugar using a hand whisk, then incorporate the sifted all-purpose flour. Pour in the milk in a thin stream, in which you have previously dissolved the vanilla extract, stirring continuously to avoid lumps. Transfer the mixture to a saucepan and cook over low heat, continuing to stir until the cream has thickened enough to coat the spoon. Once ready, pour the cream into a bowl and immediately cover it with plastic wrap placed directly on the surface (PVC-free) to prevent a skin from forming. Let it cool completely at room temperature before using it to fill your indulgent tart.
Take the pastry out of the fridge, roll it out with a rolling pin on a floured surface and line two pans lined with parchment paper. Prick the base with a fork and trim the excess for a neat finish. Cover the pastry with another sheet of parchment paper and fill the hollow with dried beans to proceed with blind baking. Bake in a preheated conventional oven at 356°F for about 30 minutes. After this time, remove the pans, carefully take out the beans and the top paper, and continue baking for another 10 minutes or until the pastry is nicely golden and dry even on the bottom. This two-stage baking ensures a crisp base capable of supporting the weight of the cream.
Once the shortcrust shells are completely cool, spread a thin layer of 2 tablespoons of Nutella on the base; this layer not only adds richness but acts as a barrier to the moisture of the cream. Pour over the now-cooled pastry cream, leveling it carefully with a spatula. Proceed to decorate: arrange the whole amaretti on the surface following a harmonious pattern and finish by roughly crumbling some between empty spaces. Dust your custard tart with amaretti with a light sprinkle of powdered sugar just before serving for an elegant, refined final touch that will win everyone over at first sight.
Tips for a perfect result
Quality butter: For a shortcrust pastry that melts in the mouth, use high-quality butter with at least 82% fat. The butter flavor is the star of the base, so don’t skimp on this ingredient.
Whole milk for the cream: Always use whole milk for the pastry cream; the milk fats help stabilize the structure and give a shine and creaminess that partially skimmed milk can’t provide.
Soft Nutella: If the Nutella is too hard, warm it slightly in a bain-marie or for a few seconds in the microwave. It will be much easier to spread on the pastry base without risking breaking the delicate shell.
Tasty variations
Coffee touch: You can lightly soak the amaretti in unsweetened coffee before placing them on the cream. The contrast between the bitterness of the coffee and the sweetness of the vanilla will make your custard tart even more sophisticated.
Chocolate chips: If you want an even richer version, add a handful of dark chocolate chips to the cold pastry cream before spreading it into the shell.
Cocoa shortcrust: Replace 30 g of flour with the same amount of unsweetened cocoa powder in the pastry dough. The dark base will make the bright yellow of the cream stand out and will pair divinely with the flavor of the amaretti.
Storage
In the refrigerator: Because of the pastry cream, the tart must be kept strictly in the refrigerator, preferably under a glass dome, for a maximum of 2-3 days.
Keep the crunch: Amaretti tend to absorb moisture from the cream and become soft. If you prefer their crunchy note, add them to the tart only half an hour before serving.
No to freezing: I do not recommend freezing the finished tart, because the pastry cream tends to separate and lose its velvety texture when thawed.
Now it’s your turn!
The custard tart with amaretti is a classic that never gets boring, able to turn a snack into a celebration. The combination of shortcrust, Nutella and cream is a safe haven for every palate.
How do you prefer to decorate it? Do you like the look of whole amaretti or do you prefer to crush them all into crumbs? Let me know in the comments if you tried the cocoa shortcrust version and don’t forget to tell me if your dog tried to steal a slice!
FAQ (Questions & Answers)
Can I make the shortcrust pastry the day before?
Absolutely yes! In fact, a longer rest in the fridge makes the shortcrust pastry even more stable and easier to roll out. You can prepare it the evening before and let it rest overnight.
Why did the pastry cream turn out too runny?
It may not have reached the correct temperature or the flour was not sufficient. Make sure the pastry cream reaches its first “boils” before removing it from the heat and let it cool well, as it firms up further when cold.
Can the beans used for blind baking be reused?
Yes, but only for the same purpose. Keep them in a jar labeled “for blind baking”; they will no longer be edible for normal cooking.
