Cream and Alchermes Tart, an easy and delightful dessert. It’s a classic of Italian pastry very similar to the English trifle tart. Also try the tart with cream and amaretti — they’re truly delicious. The pairing of pastry cream and alchermes is incredible: a crunchy shortcrust base paired with the creaminess of the custard is already a delight, plus the alchermes gives it a unique character! If you don’t like this liqueur you can substitute another liqueur or coffee. The shortcrust pastry in this recipe is my classic butter version, but if you prefer a lighter option you can choose the butter-free shortcrust. If you haven’t done so yet, follow me on Facebook and Instagram.
You might also be interested in other tart recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 398.34 (Kcal)
- Carbohydrates 57.34 (g) of which sugars 27.99 (g)
- Proteins 8.27 (g)
- Fat 16.38 (g) of which saturated 9.67 (g)of which unsaturated 6.20 (g)
- Fibers 1.08 (g)
- Sodium 132.08 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- to taste lemon zest
- 2 tsp baking powder
- 1/2 cup granulated sugar
- 4.2 oz cookies
- to taste alchermes
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 1/2 cups milk
How to make the cream and alchermes tart
In a bowl, beat the egg yolks with the sugar using a whisk; then add the flour while continuing to mix.
Add the hot milk and stir, then pour the mixture into a stainless-steel saucepan and begin cooking over low heat until it thickens.
Prepare the shortcrust pastry as follows: In a bowl, add the flour, sugar, baking powder, grated lemon zest and the eggs. Start mixing and work the dough for a few minutes, then add the butter cut into pieces, continuing to work the dough to incorporate it well.
Once the dough is compact, transfer it to the work surface and knead until you have a soft, cohesive dough. Divide the dough in half and wrap both pieces in plastic wrap, letting them rest in the refrigerator for 1 hour.
Roll out two discs. With the first rolled disc, line a springform pan about 8 2/3–9 1/2 inches (22–24 cm) in diameter, previously buttered and floured.
Fill with the custard. Then soak the cookies in alchermes and arrange them over the custard, trying to cover the entire surface.
Add the remaining custard on top of the cookies.
Place the second disc of dough over the custard, sealing the edges and pricking the surface with the tines of a fork.
Bake at 356°F for about 30–35 minutes. Remove from the oven and let cool completely on a wire rack.
Storage and variations for the cream and alchermes tart
Store preferably in the refrigerator, well covered so it does not absorb odors. It is recommended to consume it within 2–3 days. At the end of custard cooking, add 1.8 oz (50 g) of chopped white or dark chocolate.
