The Benevento tart is a recipe born purely by chance, after making my tiramisu and finding leftover ladyfingers that I absolutely didn’t want to waste. I asked myself: what dessert can I make with these cookies? Searching for ideas, I was intrigued by the so-called “Portuguese cake” which, despite the name, is actually Italian: the true Benevento tart. It is a traditional dessert consisting of a crumbly shortcrust pastry shell, ladyfingers arranged in a herringbone pattern, and a milk cream scented with Strega liqueur, typical of the city of Benevento. The result is an elegant tart with a unique fragrance and delicate texture. If you love classic tarts, I recommend also trying my cream and sour cherry tart and the soft grandma tart, two recipes perfect for any occasion. The preparation is simple: the only step that requires a bit of attention is the arrangement of the ladyfingers in a herringbone pattern, but with the step-by-step photos, you’ll see it will be very easy. Once the cookies are arranged and the cream is poured, let the tart rest for about 10 minutes before baking it, so the ladyfingers will absorb the cream and it will become perfect in baking.
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 483.89 (Kcal)
- Carbohydrates 68.53 (g) of which sugars 42.77 (g)
- Proteins 9.88 (g)
- Fat 19.75 (g) of which saturated 11.26 (g)of which unsaturated 7.12 (g)
- Fibers 0.83 (g)
- Sodium 91.29 (mg)
Indicative values for a portion of 170 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 for the Benevento Tart
- 2 cups all-purpose flour
- 9 tbsp butter
- 3/4 cup vanilla powdered sugar
- 2 egg yolks
- 1 lemon zest (grated)
- 1 pinch salt
- 2 cups semi-skimmed milk
- 3 eggs
- 3/4 cup sugar
- Half lemon zest
- 1 1/2 tbsp Strega liqueur
- 12 ladyfingers
Tools
- Bowl
- Tart pan
- Whisk
- Small saucepan
The Benevento Tart
Place the flour, powdered sugar, butter cut into pieces, a pinch of salt, and grated lemon zest in the bowl. Crumble all the ingredients with your hands until you get a sandy mixture. Add the two slightly beaten egg yolks and mix quickly to form a smooth, compact dough. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes. Meanwhile, prepare the cream.
Heat the milk in a small saucepan without bringing it to a boil. Turn off the heat and add the sugar, grated zest of half a lemon, and Strega liqueur. Stir with a whisk to blend the ingredients well and let it cool slightly.
Add the eggs and, with the whisk, mix until you get a smooth and homogeneous cream. Keep it aside until it’s time to pour it into the tart.
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Take the dough from the refrigerator, roll it out with a rolling pin, and lay it in the tart pan. Prick the surface with a fork, then arrange the ladyfingers in a herringbone pattern. It may seem complicated, but following my photos will make it easy. Cut the ladyfingers based on the size needed to cover the entire base well and use the leftovers to fill in the gaps. Pour all the cream over the base. If the ladyfingers lift, don’t worry: let the tart rest for about 10 minutes before baking, so they absorb some of the cream and settle back perfectly. Bake in a preheated static oven at 338°F (170°C) for about 45-50 minutes, until golden.
Remove the tart from the oven, let it cool completely at room temperature, and then transfer it to the refrigerator for a few hours so it solidifies well, and the aromas and flavors blend perfectly.
Storage and Useful Tips
The Benevento tart can be stored in the refrigerator, well covered, for 2-3 days. I recommend taking it out a few minutes before serving so that the shortcrust becomes crumbly again and the cream reaches the right creaminess.
👉 Gluten-free variant: you can easily make it using gluten-free ladyfingers and shortcrust made with gluten-free flour.
✨ For a fresh effect: just before serving, dust the surface with powdered sugar and add a bit of grated lemon zest: it will enhance the aroma of the Strega liqueur and give an elegant touch.
Frequently Asked Questions
Can I make the Benevento tart the day before?
Yes, it is actually recommended. By preparing it a few hours in advance, the ladyfingers absorb the flavors better and the cream sets, making the cut perfect.
Can I replace the Strega liqueur?
If you prefer a version without liqueur, you can replace it with the same amount of milk or with a delicate aromatic liqueur, such as limoncello or anise liqueur.
How can I prevent the ladyfingers from lifting off the base?
After pouring the cream, let the tart rest for about 10 minutes before baking. This way, the ladyfingers soak up the cream and stay compact during baking.
