Amaretti and Chocolate Tart (Crostata Amaretti e Cioccolato)
Category: Desserts
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 500g |
| Eggs | 110g |
| Icing sugar | 200g |
| Butter (cold) | 250g |
| Lemon zest | 1 |
| Whole milk | 150g |
| Fresh cream (liquid) | 110g |
| Eggs | 120g |
| Sugar | 60g |
| Cornstarch (cornflour) | 30g |
| Dark chocolate | 200g |
| Amaretti cookies | 90g |
| Icing sugar (for dusting) | as needed |
Instructions
This delightful Amaretti and Chocolate Tart combines the sweetness of amaretti cookies with the richness of dark chocolate. The steps below will guide you through making both the tart crust and the indulgent chocolate custard filling.
Step 1: Preparing the Shortcrust Pastry (Frolla)
Begin by making the shortcrust pastry. In a food processor, combine the all-purpose flour with the cold butter, cut into small cubes. Pulse intermittently until the mixture resembles coarse crumbs. This method helps avoid overheating the dough, which can affect the texture of the crust. Once the mixture is crumbly, add the icing sugar, an egg lightly beaten, and the zest of one lemon.
Pulse again briefly to combine the ingredients, but be careful not to overwork the dough. The result should be a dough that just comes together. If needed, scrape the sides of the processor to ensure all ingredients are well mixed.
Once the dough has formed, turn it out onto a floured surface and knead it lightly just to bring it together into a ball. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to firm up.
Step 2: Making the Chocolate Custard
While the dough is chilling, you can prepare the chocolate custard filling. Finely chop the dark chocolate into small pieces, ensuring it will melt smoothly. In a saucepan, combine the whole milk and fresh cream, and bring it to a gentle boil over medium heat.
Meanwhile, whisk the eggs with the sugar and cornstarch in a separate bowl until smooth and pale. Once the milk and cream mixture has reached a boil, gradually pour it into the egg mixture while continuously whisking to avoid curdling the eggs.
Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly. As the mixture thickens, stir in the chopped chocolate and continue to cook until the chocolate has completely melted, creating a rich, velvety custard. Remove from the heat and transfer to a bowl. Cover the surface with plastic wrap to prevent a skin from forming, and allow it to cool to room temperature before placing it in the fridge for chilling.
Step 3: Assembling the Tart
Once the pastry dough has rested, remove it from the fridge and divide it in half. Roll out one half of the dough on a floured surface until it reaches about 1/2 cm thickness. Carefully transfer the dough to a 24 cm tart pan, gently pressing it into the corners and sides. Use a rolling pin to trim any excess dough, or a small knife if needed.
Prick the bottom of the tart shell with a fork to prevent it from puffing up during baking. Place the tart shell in the fridge for a few minutes to chill again, which will help maintain its shape during baking.
Step 4: Filling the Tart
Once the tart shell is ready, take the chilled chocolate custard and spread it evenly into the shell, smoothing the surface with a spatula.
Take the amaretti cookies and carefully arrange them over the chocolate custard, pressing them lightly into the filling in a neat, circular pattern. The amaretti will add a delightful crunch and almond flavor to complement the smoothness of the chocolate custard.
Step 5: Covering the Tart
Roll out the second half of the dough until it is about 1/2 cm thick and carefully place it over the top of the filled tart. Use your fingers to press the edges together, sealing the filling inside. Trim any excess dough and use a fork to gently crimp the edges of the tart.
Step 6: Baking and Finishing Touches
Bake the tart in a preheated oven at 180°C (350°F) for approximately 30-35 minutes or until the top is golden and the crust is cooked through. Once baked, remove the tart from the oven and let it cool completely in the pan before removing it.
Before serving, dust the top of the tart with a light sprinkling of icing sugar for a beautiful finish. Slice the tart into wedges and serve it chilled or at room temperature.
This Amaretti and Chocolate Tart is the perfect dessert for any special occasion or a treat to indulge in with family and friends. Enjoy the combination of buttery pastry, creamy chocolate custard, and the sweet crunch of amaretti cookies in every bite!
