Custard 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 custard and amaretti, they are truly delicious. The combination of custard and alchermes is incredible: a crunchy shortcrust base 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 replace it with another liqueur or coffee. The shortcrust recipe is my classic butter version, but if you prefer a lighter option, you can choose the butter-free version. If you haven’t done so yet, subscribe to my Facebook and Instagram channel.
You might be interested in other tart recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 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 sugar
- 4 oz cookies
- to taste alchermes
- 4 egg yolks
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1 1/2 cups milk
How to make the custard and alchermes tart
In a bowl, beat the egg yolks with the sugar using an electric mixer; then add the flour while continuing to mix.
Add the hot milk and mix, then pour the mixture into a stainless steel pot, and start cooking over low heat until it thickens.
Prepare the shortcrust pastry like this: In a bowl, pour the flour, along with the sugar, baking powder, grated lemon zest, and eggs; start kneading and work for a few minutes, then add the butter cut into pieces, and continue to knead to incorporate it well.
Once everything is compacted, transfer it to the work surface and knead until you get a soft and compact dough. Divide the dough in half and wrap them in plastic wrap, letting them rest for 1 hour in the refrigerator.
Roll out two disks, and with the first rolled-out dough, cover a 9-inch (22-24 cm) springform pan, previously buttered and floured.
Fill with custard and then soak the cookies in alchermes and place them on top of the custard, trying to cover the entire surface.
Add the remaining custard on top of the cookies.
Place the second dough disk over the custard, sealing the edges and pricking the surface with a fork.
Bake at 350°F (180°C) for about 30-35 minutes. Remove from oven and let cool completely on a wire rack.
Storage and variations for the custard and alchermes tart
It is best stored in the refrigerator, well covered, so it doesn’t absorb odors. It is advisable to consume it within 2-3 days. At the end of the custard cooking process, add 1.8 oz (50 g) of chopped white or dark chocolate.
