An easy but super luscious tart, the Nutella cream and amaretti tart is a true delight. Like the lemon cream tart, it is perfect for breakfast, to end a lunch or dinner on a sweet note, or for irresistible snacks. Let’s get to work and prepare the Nutella cream and amaretti tart together.
OTHER TARTS
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of Nutella cream and amaretti tart
- 3 1/4 cups all-purpose flour
- 3/5 cup sugar
- 7 oz butter
- 2 eggs
- 1 pinch salt
- Half grated lemon zest
- 3 1/3 cups milk
- 2/3 cup all-purpose flour
- 3/5 cup sugar
- 6 egg yolks
- 1 tablespoon vanilla extract
- 2 tablespoons Nutella
- 1 3/4 oz amaretti
- 1 teaspoon powdered sugar
Tools
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- Saucepan
- Baking Sheets 20 x 25
Steps for preparing the Nutella cream and amaretti tart
Prepare the shortcrust pastry by working the cold butter cut into pieces with the flour. Add the sugar, eggs, salt, and lemon zest. Work quickly until you get a dough. Wrap it in plastic wrap and refrigerate for 30 minutes.
Prepare the cream by mixing the yolks with the sugar. Gradually add the flour and milk, in which the vanilla extract has been dissolved. Cook, stirring constantly, until the custard thickens. Pour into a bowl. Cover with non-PVC plastic wrap in contact with the custard, and let it cool.
Roll out the pastry. Place it with parchment paper in two baking sheets. Trim the excess pastry. Cover with more parchment paper and cover with beans for blind baking. Bake in a preheated oven, static, for 30 minutes. Remove the beans with their parchment paper and finish baking the pastry for another 10 minutes.
Spread the pastry with Nutella. Fill the tart with the cold custard and decorate with whole and some crumbled amaretti. Dust with powdered sugar and serve.
Storage
You can store the tart in the fridge for two or three days.
