The AMALFI TART is a simple, elegant and fragrant dessert inspired by the flavors of the Amalfi Coast. It consists of a crisp buttery shortcrust pastry base filled with a velvety lemon pastry cream — the typical citrus of the area — and embellished with sour cherries in syrup that provide a pleasant contrast between sweet and slightly tart.
Each slice contains a perfect balance between the crunch of the pastry, the creaminess of the filling and the fruity intensity of the cherries, for a refined yet straightforward result, ideal for those who love traditional desserts with an extra touch.
A dessert that smells of sunshine and tradition, able to bring to mind the bright and authentic atmospheres of the Amalfi Coast.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 510.62 (Kcal)
- Carbohydrates 73.69 (g) of which sugars 40.84 (g)
- Proteins 8.43 (g)
- Fat 22.09 (g) of which saturated 13.51 (g)of which unsaturated 8.32 (g)
- Fibers 1.06 (g)
- Sodium 83.02 (mg)
Indicative values for a portion of 120 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 cups all-purpose flour
- 1/2 cup granulated sugar
- 4.4 oz butter (cold)
- lemon zest
- 1 pinch salt
- 1 egg (medium at room temperature)
- 1 egg yolk
- 1 cup (about 8.5 fl oz) milk
- 2 egg yolks
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- lemon zest
- 1/4 cup sour cherries in syrup
- to taste powdered sugar
For the Amalfi tart you will need
- 2 Bowls
- 1 Saucepan
- 1 Tart pan 8 in
- 2 Plastic wrap
- 1 Rolling pin
- 1 Pastry board
- Electric whisks
Preparation Amalfi tart
The preparation of the Amalfi tart is very easy and within everyone’s reach.
Place the flour in a bowl, add the sugar, the cold butter cut into pieces, the salt and the grated lemon zest.
Mix everything until you obtain a sandy texture. Add the whole egg and the yolk and incorporate them quickly without overheating the butter.
Form a dough disk, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
In a saucepan put the milk with the lemon zest (taking care not to include the white pith, which would make it bitter) and bring it just to a boil.
In a large bowl beat the eggs with the sugar, mix well and then add the cornstarch little by little.
Once everything is combined, set it aside.
As soon as the milk reaches a boil, remove the lemon zest and pour it gradually, a little at a time, into the egg mixture, whisking quickly by hand to temper it and avoid the eggs cooking into lumps.
Return the mixture to the heat over low flame and continue cooking, stirring with a whisk or a wooden spoon until it thickens.
Once cooked, place the cream in a bowl, cover it directly on the surface with plastic wrap to prevent a skin from forming and let it cool completely.
Whip the pastry cream with the beaters to make it soft and smooth.
Roll out the shortcrust to a thickness of about 1/6 in (4 mm) and line an 8 in tart pan. Prick the bottom with a fork. Pour in the cold pastry cream, level it and distribute the drained sour cherries, pressing them slightly into the cream.
Decorate with shortcrust pastry diamond strips.
Bake the Amalfi tart in a preheated conventional oven at 338°F for 35 minutes or until golden.
Remove from the oven, let it cool completely and dust with powdered sugar before serving.
Tip
For a more pronounced lemon flavor you can add the juice of half a lemon to the cream once it has thickened and cook for 1 more minute.
Storage
In the refrigerator:
Up to 3 days, covered with plastic wrap or stored in an airtight container. Take it out of the fridge about 20 minutes before serving to best enjoy the crust and the cream.
