Lemon zest (for flavoring)
For the filling:
- Amaretti cookies (about 1 pack)
- Alchermes liqueur (or another sweet liqueur, like Marsala)
Instructions
1. Prepare the shortcrust pastry:
In a bowl, mix the flour with the baking powder. Add the sugar and grated lemon zest.
Add the soft butter and eggs. Quickly knead the mixture until you form a smooth dough.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Prepare the cream:
In a saucepan, whisk the eggs with the sugar until the mixture is light and frothy.
Add the sifted flour and mix well to avoid lumps.
Slowly pour in the milk and add the lemon zest.
Cook over medium heat, stirring constantly, until the cream thickens and becomes smooth.
Remove the lemon zest and let the cream cool completely.
3. Assemble the tart:
Divide the pastry into two parts, one slightly larger than the other.
Roll out the larger portion with a rolling pin and line a tart pan (26–28 cm) with parchment paper.
Prick the bottom with a fork 🍴.
Pour the cooled cream over the base and smooth it out with a spatula.
4. Prepare the amaretti filling:
Quickly dip the amaretti in Alchermes liqueur (don’t soak too much to avoid breaking them) and arrange them on top of the cream in an even layer.
5. Finish and bake:
Roll out the second piece of dough and cover the tart, sealing the edges well.
Bake in a preheated oven at 180°C (356°F) for about 40–45 minutes, until golden.
Let it cool completely before serving.
Alternative option:
See more on the next page.
