The Beneventan tart is an irresistible tart filled with ladyfingers and cream with Strega liqueur, easy and very delicious.
Strega is an herbal liqueur originating from Benevento, sweet and aromatic, often used to flavor desserts. In this very particular recipe, it embellishes the filling with a special cream, cooked and absorbed by the ladyfingers.
This tart is also known as the Portuguese cake, perhaps due to its resemblance to the Pastel de nata, a typical Portuguese dessert.
Read on to learn how to make the Beneventan tart with the easy recipe found below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Rest time: 35 Minutes
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 9 tbsp butter
- 1 egg
- lemon zest (zest of half a lemon)
- 5.6 oz ladyfingers
- 3 eggs
- 2 1/2 cups milk
- 2 tbsp Strega liqueur
- 1/2 cup sugar
- lemon zest (zest of half a lemon)
- powdered sugar
Preparation of the Beneventan Tart
Prepare the base.
In a large bowl, mix the flour, sugar, and the zest of half a lemon.
Add the softened butter in chunks and knead until you get a sandy mixture.
Add the egg and knead vigorously until you obtain a homogeneous and soft dough.
Form a dough ball, wrap it in plastic wrap, and let it rest in the refrigerator for half an hour.
In the meantime, prepare the filling.
In a saucepan, pour the milk and the zest of half a lemon and bring to a boil.
Turn off the heat, add the sugar and stir to dissolve it.
Add the liqueur and let it cool before adding the three eggs, which you have lightly beaten in a small bowl with a fork.
On a lightly floured surface, with a rolling pin also floured, roll out the prepared base to form a disc large enough to cover the bottom and sides of a 9.5-inch diameter tart pan.
Transfer the base into the tart pan.
Arrange the ladyfingers on the base in a herringbone pattern, trimming them to fill the entire tart pan.
Pour the milk and egg mixture over the ladyfingers and let it rest for five minutes until the ladyfingers have absorbed the liquid.
Bake in a preheated oven, in static mode at 350°F for thirty-five to forty minutes until golden brown.
Remove from the oven, let it cool, and finish your Beneventan tart by dusting it with powdered sugar to taste.
Notes
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Questions and Answers about Beneventan Tart
What can I substitute for Strega?
You can try substituting the Strega liqueur with limoncello, although the tart will have a different flavor.
