Tart with Custard and Amaretti

The tart with custard and amaretti is a classic Italian dessert that combines the crunchiness of shortcrust pastry, the softness of custard, and the distinctive flavor of amaretti. Here’s the recipe for you!

Ingredients

• 300g of all-purpose flour
• 150g of cold butter, cubed
• 100g of icing sugar
• 1 whole egg + 1 yolk
• 1 pinch of salt
• Zest of 1 lemon (organic if possible)

For the custard:

• 500ml of milk
• 4 egg yolks
• 100g of sugar
• 40g of all-purpose flour
• Zest of 1 lemon (organic if possible)

To complete:

• 150g of amaretti
• Icing sugar (for decoration)

Preparation

1. Start by preparing the shortcrust pastry: in a bowl, combine the flour, icing sugar, salt, and grated lemon zest. Add the cold butter cubes and work everything quickly with your fingertips or a mixer until you get a sandy mixture.
2. Incorporate the whole egg and yolk, and knead until you get a smooth ball. Wrap the shortcrust pastry in cling film and let it rest in the fridge for at least 30 minutes.
3. In the meantime, prepare the custard: in a saucepan, heat the milk with the lemon zest until it almost boils.
4. In a bowl, beat the yolks with the sugar until you get a light and fluffy mixture, then add the sifted flour and mix well.
5. Remove the lemon zest from the milk and slowly pour the hot milk onto the yolk mixture, stirring constantly. Transfer everything back into the saucepan and cook over medium heat, stirring until the cream thickens. Remove from heat and let it cool, covering with cling film to prevent a skin from forming.
6. Prepare the tart base: roll out the shortcrust pastry into an even layer and line a previously buttered and floured tart mold. Prick the bottom with a fork and pre-bake in a preheated oven at 180°C (356°F) for about 15 minutes.
7. Roughly crumble the amaretti. When the tart base is ready and the custard has cooled, pour in the custard and sprinkle the crumbled amaretti on top.
8. Put the tart back in the oven for about another 10 minutes, until the amaretti starts to golden slightly. Then let it cool completely before dusting with icing sugar.
9. Serve the tart with custard and amaretti at room temperature or slightly chilled.

Curiosity

Amaretti, dry almond-flavored biscuits, originate in northern Italy, with many cities claiming their invention. They are often associated with the city of Saronno, in Lombardy, where the famous “Amaretti di Saronno” are produced. These little biscuits are the secret ingredient that gives the tart that unique taste and crunchiness!