If you want a different tart to impress, try this recipe with the classic shortcrust shell and a surprising filling of cream and ladyfingers.
And tell me if I’m wrong… there’s always room at the end of the meal for a nice slice of tart!
I often prepare it on holidays, but also during the week when I want to have something ready for breakfast or a snack.
It is really very good and has a particular taste.
In my house, there is a fantastic smell, it will be hard to wait until tomorrow?
But the oddities don’t end here: this peculiar dessert actually has a very normal shortcrust pastry shell, and so far so good, with a slightly unusual filling, made with ladyfingers and a batter of milk and eggs, somewhat like a sweet quiche. Curious, isn’t it?
Just follow the basic preparation of soft shortcrust pastry, which rolls out easily and, once cooked, is crumbly to the bite, doesn’t crack or break, and holds the filling perfectly!
Create a dense grid of strips on the surface to preserve the creaminess of the filling.
A delicate and crunchy shortcrust shell made with butter, precisely to give it that extreme crumbliness combined with crispiness.
Here’s what you need to pay attention to: preferably use white flour type 00.
The butter should be cold from the fridge to prevent it from melting during kneading.
The eggs should be kept at room temperature for a couple of hours; if too cold, they don’t blend well with the rest of the dough.
Be careful with the amount of sugar; if there is too much, the shortcrust tends to crumble and becomes dark when baking.
If you want a softer shortcrust, add 1 teaspoon of sifted baking powder.
Finally, timing is essential: work the dough quickly, otherwise it becomes elastic and shrinks during baking; it is then important to let it rest in the refrigerator (in the less cold part) for at least 30 minutes.
This helps prevent it from breaking when you have to roll it out with a rolling pin.
The preparation is very simple, a fresh and fragrant tart that quickly finishes.
It is then baked in the oven; the result is an aromatic dessert that improves if consumed the next day.
Yet the final result is truly remarkable, try it to believe it.
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Boiling, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Beneventan Tart
- 2 cups all-purpose flour
- 3.5 oz butter (or 3/8 cup sunflower or corn oil)
- 1/2 cup sugar
- 1 egg (whole at room temperature)
- 1/2 teaspoon baking powder
- to taste lemon (grated zest of one lemon)
- 1 pinch salt
- 2 1/2 cups milk
- 3 eggs (whole at room temperature)
- 2/3 cup sugar
- 2 tbsp Strega liqueur
- 1 lemon (zest)
- to taste ladyfingers
- to taste powdered sugar (for dusting)
Tools
- Board
- Food Scales
- Pie Pan
- Measuring Jug
- Rolling Pin
- Baking Paper
- Small Pot
- Bowl
Steps for the Tart
Place the flour and baking powder in the center of a board along with the butter cut into pieces and the grated zest of half a lemon.
(Cold butter from the fridge).
Start making fine crumbs with your hands, then add the sugar, continuing to work the mixture.
Break an egg and also add the salt.
(Eggs at room temperature).
At this point, transfer the dough onto the work surface and handle it briefly just to compact it.
A small but important tip: once compacted, do not handle it further as it should not warm up.
At this point, wrap it in plastic wrap and place it in the fridge to firm up for about 30 minutes.
After the indicated time, use the shortcrust disk to line your mold previously greased and lined on the bottom with a baking paper disk.
The mold should be 10 inches.
Cut off the excess shortcrust and prick the base with a fork to prevent it from puffing up during baking.
And place it back in the fridge.
Pour the milk into a small pot, add the zest of half a lemon, and heat it until it reaches 95°F, dissolving the sugar while stirring.
(If you don’t have a thermometer, just warm it up so the sugar dissolves and then turn off the heat). But don’t make it too hot.
Separately, break 3 eggs and whisk them, then gradually add them to the milk, always stirring.
Add two tablespoons of Strega liqueur to the cream.
Just one recommendation: don’t forget the Strega liqueur, and if possible, don’t replace it with other liqueurs. This dessert was born this way, it’s simply perfect as it is and deserves to be tasted as it is.
(If you absolutely don’t have Strega liqueur, use limoncello or anise liqueur).
On the shortcrust base, now arrange the ladyfingers in a herringbone pattern.
Too complicated to explain but very easy to do, so for this step, I suggest you look at the photo.
(Anyway, fill all the spaces).
Now pour the cream over the ladyfingers. Have faith: the ladyfingers will absorb it all, so give them 10 minutes to do so.
(In this step, wait, don’t be in a rush, 10 min).
While waiting, preheat the oven to 350°F in static mode
The tart needs to bake for 35/40 minutes.
Then let it cool very well.
Advice: if you want to present it nicely, once cold, better store it in the fridge for at least 1/2 hours.
Firstly, because it is easier to remove from the mold, and secondly, it tastes better.
Dust it with powdered sugar
All that’s left is to taste this delight and… Enjoy your meal.
Tips
The Beneventan Tart can be stored in the refrigerator for about 4 days.
Below you will find the air fryer cooking
Don’t worry if the cream will be rather liquid: this very characteristic will allow the ladyfingers to soak and give the cake its typically creamy texture.
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FAQ (Questions and Answers)
Can I make chocolate shortcrust?
With the same procedure, you can also make the Beneventan tart in the chocolate version, flavoring both the cream and the base, that is, making a chocolate shortcrust pastry.
Can I make it in the air fryer?
Now place the mold in the base of the air fryer and manually set the temperature to 300°F for about 20 minutes, checking occasionally and lowering the temperature if necessary to avoid burning the surface; cook for another 5 minutes at 285°F to brown it well if necessary, adjusting because cooking times can vary depending on air fryers.
Once cooked, let it cool well on a rack before removing it from the mold. Then place it on a tray, dust it with powdered sugar if desired, and enjoy this delicious tart!
