The cream and amarena tart, also known as the Amalfi-style tart, is a typical pastry from Campania — simple to prepare and rich in Mediterranean aromas. A crumbly lemon-scented shortcrust pastry shell encloses a creamy custard filling and amarena cherries in syrup, decorated in the classic lattice pattern.
The combination of pastry cream and amarena cherries is a great Southern Italian classic: think of the beloved zeppole di San Giuseppe. If you make them at home and have some amarena cherries left over, this tart is the perfect dessert to use them and turn them into a decadent homemade cake. Many often ask me what to do with amarena cherries leftover from zeppole: this cream and amarena tart is one of the tastiest and simplest solutions to avoid waste.
You can make this recipe with traditional butter shortcrust pastry or, as I did, with an oil-based shortcrust pastry without butter, elastic and ready to use — perfect if you are looking for a lighter variant. I assure you the result is surprisingly good!
This is a recipe you will want to make again and again: I’m sure you’ll love it.
Let’s make it together, sweet tooths!
See you soon, Susy
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 10 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 359.00 (Kcal)
- Carbohydrates 52.96 (g) of which sugars 28.56 (g)
- Proteins 8.08 (g)
- Fat 14.18 (g) of which saturated 3.84 (g)of which unsaturated 9.79 (g)
- Fibers 0.83 (g)
- Sodium 96.24 (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 for the cream and amarena tart
Quantities for a 9.5-inch (24 cm) pan.
- 2 1/2 cups all-purpose flour (+ about 2 1/2 tbsp for the work surface)
- 1/2 cup granulated sugar
- 6 tbsp sunflower oil
- 2 eggs
- 1 lemon zest (grated)
- 1 pinch salt
- 2 1/8 cups whole milk
- 5/8 cup granulated sugar
- egg yolks
- 1/3 cup cornstarch
- 1 tsp vanilla extract
- to taste amarena cherries in syrup
Tools
- Bowls
- Hand whisk
- Small saucepan non-stick
- Pan 9.5 in
- Rolling pin
How to make the Cream and Amarena Tart: Amalfi-Style Tart
Heat the milk with the lemon zest (untreated). In a separate bowl, whisk the egg yolks with the sugar and the sifted cornstarch.
When the milk is near boiling, pour it over the yolk mixture while whisking, then return everything to the heat. Cook over low heat until the custard thickens, stirring continuously to avoid lumps.
Once ready, let it cool slightly and cover with plastic wrap directly on the surface.In a bowl combine the eggs, sugar, sunflower oil and lemon zest. Start mixing with a fork, adding the flour little by little.
When the dough gains consistency, transfer it to the work surface and knead it until you obtain a smooth, compact ball.
No refrigeration rest is needed: the shortcrust is ready to use!Roll out 2/3 of the shortcrust with a rolling pin and transfer it to a 9.5-inch pan buttered and floured (or lined with parchment paper). Press the dough well against the edges and prick the base with the tines of a fork.
Pour the pastry cream, level it and add the amarena cherries in syrup, pressing them in slightly.
With the remaining pastry, cut strips and arrange them in a lattice pattern on the surface.
Bake at 356°F in a conventional (non-fan) oven for about 40-45 minutes, until golden.
Let it cool completely before unmolding.
Storage and tips
The cream and amarena tart keeps in the refrigerator, covered with plastic wrap or in an airtight container, for 2-3 days maximum. I recommend taking it out 10 minutes before serving so the shortcrust becomes soft and aromatic again. You can freeze it already baked and cooled, whole or in slices. At the time of serving, let it thaw in the refrigerator for a few hours, then serve at room temperature.
Questions and Answers about the cream and amarena tart
Can I use fresh amarena cherries or jam?
If you don’t have amarena cherries in syrup, you can use a good-quality amarena jam, or fresh amarena cherries, pitted and lightly sweetened in a pan before using.
What kind of amarena cherries should I use?
I use amarena cherries in syrup, which are easy to find in supermarkets or confectionery shops. They are ideal for this tart because they remain soft and aromatic.
