The Amalfi tart with custard and syrupy sour cherries is a dessert originating from Campania, characterized by the combination of custard and sour cherries, an exceptional pair as demonstrated by the delicious zeppole di San Giuseppe, whose peculiar trait is precisely the marriage of these two ingredients.
It’s a dessert that, for those who love making tarts, poses no real difficulties, and even those who are not experts can easily succeed by following the recipe.
With its elegant appearance and delicious taste, you’ll see how much it will be appreciated by those who taste it, because its delicate yet enveloping flavor makes it the ideal dessert for any occasion.
Naturally, to preserve all its fragrance, I recommend assembling all the ingredients on the day you intend to serve it, although you can get ahead by preparing the pastry and custard the day before and storing everything in the fridge.
The next morning, assembling and baking the dessert will be a breeze.
A beautiful, tasty, and fragrant tart that, in addition to delighting you, will give your table an even more refined look.
If you like my recipes, you can follow me on my FACEBOOK and INSTAGRAM page
Thank you ❤️😘❤️
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 50 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 406.61 (Kcal)
- Carbohydrates 55.98 (g) of which sugars 27.86 (g)
- Proteins 8.41 (g)
- Fat 18.02 (g) of which saturated 10.95 (g)of which unsaturated 6.84 (g)
- Fibers 1.10 (g)
- Sodium 14.95 (mg)
Indicative values for a portion of 130 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 3/4 cups all-purpose flour
- 2/3 cup sugar
- 2/3 cup butter
- 1 egg
- 1 egg yolk
- 1 tsp baking powder (for desserts)
- 1/2 packet vanillin
- lemon zest (grated zest of an organic lemon)
- 3 cups whole milk
- 4 tbsps sugar
- 3 egg yolks
- 2 tbsps cornstarch
- 1 tbsp potato starch
- 1/2 bean vanilla (half a packet of vanillin)
- 1 clove
- lemon zest (1 organic lemon)
- 1 cup syrupy sour cherries
- to taste powdered sugar (for decoration)
- to taste ground cinnamon
Tools
- Small pot 4 inch diameter
- Wooden spoon
- Grater citrus
- Baking pan springform pan 9 inch diameter
- Rolling pin
- Electric whisks
- Pastry wheel pasta cutter
Steps
To prepare the Amalfi tart with custard and sour cherries, start by making the pastry dough.
Combine all the dry ingredients, the grated zest of an untreated lemon, and mix in the softened, cubed butter and the eggs.
Work briefly and, wrapping in cling film, let it rest in the fridge for at least a few hours, or even overnight.
Meanwhile, prepare the custard; directly in the small pot where the custard will thicken, beat the egg yolks with sugar using a hand whisk or a wooden spoon.
Then add some of the cornstarch and potato starch, and start incorporating them by gradually adding the milk.
When you have a smooth mixture without lumps, scent it with strips of untreated lemon zest, half a vanilla bean (or half a packet of vanillin), and 1 clove.
Thicken over moderate heat, always stirring.
When bubbles begin to appear on the surface, turn off the heat and transfer the custard to a bowl, covering it with cling film in contact.
If you do not wish to use cling film on hot custard to avoid forming an annoying skin on the surface, place the bowl containing the custard in a cold water bath and stir very frequently until the custard’s temperature nearly equals the room temperature.
Obviously, it’s advisable to use a bowl that can withstand sudden temperature changes.
When it is cold, especially if several hours will pass before assembling and baking the tart, store the custard well-sealed in the fridge.
After the pastry has rested, take it out and on a lightly floured surface, roll out about 2/3 with the rolling pin.
The remaining part will be used to make the strips.
Line a removable-bottom tart pan, well greased with pan release (for the recipe click here), or a springform cake pan also greased.
The recommended diameter for the given quantities is 9 inches.
Before using the custard, briefly work it with electric whisks to make it smooth again.
Prick the base and spread the custard evenly.
Drain the sour cherries slightly from their syrup and distribute them on the surface of the tart, pressing gently.
Create long, thin strips and arrange them diagonally.
Bake the tart at 356°F for about 20/25 minutes, in the middle/lower part of the oven, static function.
Then raise the pan 1 level and keep in the oven for another 5/10 minutes, until the surface of the dessert is evenly golden.
Let it cool well before removing from the mold.
Serve dusted with powdered sugar and, if you like, a light sprinkle of cinnamon.
The Amalfi tart with custard and sour cherries is now ready.
Excellent to serve at room temperature, but also cold from the fridge.
Conservation
Store in the fridge, well closed in an airtight cake container, for about 4 days.
Store in the fridge, well closed in an airtight cake container, for about 4 days.
Store in the fridge, well closed in an airtight cake container, for about 4 days.
Here is a selection of products that are decidedly useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are decidedly useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
