The cream and sour cherry tart, also known as the Amalfi Tart, is a typical dessert of Campanian pastry, simple to prepare and rich in Mediterranean aromas. A crumbly shortcrust pastry shell scented with lemon encloses a creamy filling of custard and syrupy sour cherries, with the classic lattice decoration.
The combination of custard and sour cherries is a great classic of Southern Italy: just think of the beloved Saint Joseph’s zeppole.
You can make this recipe with traditional butter shortcrust pastry or, as I did, with a seed oil shortcrust without butter, elastic and ready to use, perfect for those looking for a lighter variant. I assure you that the result is surprisingly good!
Absolutely a recipe to make and remake: I am sure you will love it.
Let’s prepare it together, gluttons!
See you soon, Susy
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10 People
- 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 Sour Cherry Tart
Amount for a 9-inch mold.
- 2 1/2 cups all-purpose flour (+ 2 tbsps for the work surface)
- 1/2 cup sugar
- 1/3 cup sunflower oil
- 2 eggs
- 1 lemon zest (grated)
- 1 pinch salt
- 2 cups whole milk
- 1/2 cup sugar
- 1/2 cup egg yolks
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract
- to taste syrupy sour cherries
Tools
- Bowls
- Hand Whisk
- Pan non-stick
- Mold 9-inch
- Rolling Pin
How to Make the Cream and Sour Cherry Tart: Amalfi Tart
I heat the milk with the lemon zest (untreated). Separately, in a bowl, I mix the egg yolks with sugar and sifted cornstarch.
When the milk is about to boil, I pour it over the yolk mixture while stirring with a whisk, then return everything to the heat. I cook on low heat until the cream thickens, stirring continuously to prevent lumps.
Once ready, I let it cool slightly and cover it with cling film.In a bowl, I combine eggs, sugar, vegetable oil, and lemon zest. I start mixing with a fork, gradually adding the flour.
When the dough gains consistency, I transfer it to the work surface and knead it until smooth and compact.
No need to rest in the fridge: the shortcrust is ready to use!I roll out 2/3 of the shortcrust with the rolling pin and place it in a greased and floured 9-inch mold (or lined with parchment paper). I adhere the dough well to the edges and prick it with the tines of a fork.
I pour in the custard, level it, and add the syrupy sour cherries, slightly pressing them in.
With the remaining shortcrust, I cut strips and arrange them in lattice on the surface.
I bake at 350°F in a static oven for about 40-45 minutes, until golden.
I let it cool completely before unmolding.
Storage and Tips
The cream and sour cherry tart can be stored in the refrigerator, covered with cling film or in an airtight container, for 2-3 days max. I recommend taking it out 10 minutes before serving, so the shortcrust returns soft and fragrant. You can freeze it already cooked and cooled, whole or in slices. When ready to consume, let it defrost in the refrigerator for a few hours, then serve at room temperature.
Questions and Answers about the Cream and Sour Cherry Tart
Can I use fresh cherries or jam?
If you don’t have syrupy sour cherries, you can use a good quality cherry jam. Or fresh sour cherries, pitted and slightly sweetened in a pan before use.
What type of cherries should I use?
I use syrupy sour cherries, easily available in supermarkets or confectionery stores. They are ideal for this tart because they remain soft and fragrant.
