The amaretti tart is a traditional Italian dessert that delights the palate with its unique and enveloping flavor. Making this exquisite tart is simpler than you might think, and the result will surely be appreciated by all lovers of homemade desserts.
If you like tarts, don’t forget to check out these recipes:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 341.98 (Kcal)
- Carbohydrates 56.56 (g) of which sugars 18.80 (g)
- Proteins 4.65 (g)
- Fat 11.02 (g) of which saturated 2.75 (g)of which unsaturated 7.59 (g)
- Fibers 0.75 (g)
- Sodium 382.19 (mg)
Indicative values for a portion of 80 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 a 20 cm tart
- 7 oz shortcrust pastry (read the full recipe here)
- 12 oz Amaretti
- 3.5 oz milk
- to taste powdered sugar
Here’s what you need:
- 1 Knife
- 1 Cutting board
- 1 Rolling pin
- 1 Baking pan round 6-7 inches, or
- 4 Molds 4.7 inches
Method
The sweet flavor with a slight bitter note is perfect for ending a meal or celebrating with friends.
You can use your favorite recipe or my easy shortcrust pastry recipe; the indicated dose is enough for a 20 cm tart or 4 single portions of 12 cm.
For a 24-26 cm cake, double the doses.
After preparing the shortcrust pastry, lay it out and let it rest in the refrigerator for about 30 minutes while you prepare the amaretti cream that we’ll use to fill the tart.
To make a good amaretti cream, combine the amaretti with the milk and blend until you get a cream. Pay attention to the consistency; the ideal cream is quite liquid similar to yogurt.
During baking, it tends to dry out and harden; if it’s too thick, it might crack or become very hard to cut.
Start composing the tart by laying out a layer about 1/8 inch thick. I love a thin shortcrust, for better baking I recommend letting the rolled-out pastry rest a few minutes in the refrigerator.
Fill the shortcrust with the amaretti cream, do not fill it to the edge but stop 1/8 inch before, as the cream rises during baking.
Bake the tart in a preheated static oven at 356°F for about 35 minutes, the pastry should be cooked and the cream should have thickened without cracking.
If the cream starts to cook too much or cracks, lower the temperature to 320°F and cover the tart with a sheet of aluminum foil. This happens because the cream was too dry and thickened too much while baking.
Your amaretti tart is ready!
Serving Tips:
I recommend serving this tart at room temperature or chilled from the fridge with a sprinkle of powdered sugar, accompanied by Chantilly cream or unsweetened whipped cream.
Wine pairing with amaretti tart:
To best enhance the intense and enveloping flavor of the amaretti tart, I recommend pairing it with a sweet and full-bodied wine, such as Vin Santo or Passito di Pantelleria. These wines will perfectly balance the sweetness of the tart, providing an unforgettable culinary experience.
