The amaretti tart, easy, creamy, and home-scented, is one of those recipes that in my family is almost born by chance. This time the credit goes to my cousin Barbara, who collaborates a lot with my blog and never misses an opportunity to try something new. While browsing the web, she saw this tart covered with amaretti and immediately gave in to temptation: the next day she prepared it and told me that not only is it simple to make, but also surprisingly good.
The base is my classic shortcrust pastry without resting, while the filling combines the softness of ricotta with the creaminess of custard to achieve a smooth, rich, and fragrant filling. To complete the whole, a topping of amaretti that during baking blends perfectly with the pastry, giving a particular and enveloping taste.
It is a tart that smells of family, perfect for Sunday, for a special snack, or when you want to bring to the table a dessert that combines tradition and delight.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 9 oz butter (soft)
- vanilla extract (or lemon zest)
- 1 cup milk
- 7 tbsp sugar
- 2 egg yolks
- 3 tbsp cornstarch
- vanilla extract
- 14 oz ricotta
- 40 amaretti (about)
Tools
- 1 Baking Pan
Preparation
To start, take all the ingredients for your non-resting shortcrust pastry and place them in the stand mixer. Use the leaf hook and let the dough work until a soft, homogeneous dough forms. When the pastry is ready, transfer it to the lightly floured work surface and roll it out with a rolling pin until you get an even sheet. Line a 10-inch baking pan with a sheet of parchment paper and lay the shortcrust pastry on top, adjusting any folds and trimming excess. Keep the leftover pastry aside as it will be needed later for the topping.
In a large bowl, combine 14 oz of custard and 14 oz of well-drained ricotta. Mix gently with a fork, mashing any lumps, until you obtain a smooth, homogeneous, and well-blended cream. This will be the soft filling that will make the tart creamy and fragrant.
Pour the ricotta and custard cream on the shortcrust pastry base already placed in the pan. Level it well with the back of a spoon to distribute it evenly over the entire surface. At this point, start covering the cream with the amaretti.
Arrange the amaretti well by placing them close to each other, just resting them slightly on the cream, until completely covering the entire surface of the tart.
Take the leftover shortcrust pastry and place it on the lightly floured work surface. If you’re not very practiced, you can help yourself by putting the pastry between two sheets of parchment paper: this way it rolls out more easily and won’t break.
With a rolling pin, roll out a shortcrust pastry disc thinner than the base.
When you’ve obtained the sheet of the right size, gently lay it over the amaretti, covering the entire surface.
Seal the edges well by pressing lightly with your fingers to join the top to the base.
Finally, all that remains is to bake the tart: place it in the preheated oven at 350°F and let it bake for 35–40 minutes, or until the surface is nicely golden. Once ready, let it cool slightly before removing it from the pan, so the pastry remains compact and the cream inside sets perfectly.
⭐ Final Recipe Notes
This ricotta, cream, and amaretti tart is a dessert that wins over at the first taste: crispy outside, soft inside, and with that homey scent that everyone always loves. Once baked, let it cool completely: this way the filling stabilizes and the flavors harmonize perfectly.
When it’s fully cooled, you can make it even more elegant with a light dusting of powdered sugar, which enhances the golden color of the pastry and completes the dessert with a delicate touch.
FAQs (Questions and Answers)
Can I prepare the amaretti tart the day before?
Yes, it’s even better! Preparing it the day before allows the ricotta and custard filling to settle, and the amaretti to blend better with the pastry, making the taste more harmonious.
Can I substitute the amaretti with another ingredient?
If you don’t like amaretti, you can use crumbled dry biscuits or cookies, but the flavor will change. Amaretti are what give this tart its unique and fragrant taste.
