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In a large bowl, combine the cold butter and icing sugar. Rub them together quickly with your fingertips or use a pastry cutter until the mixture resembles coarse crumbs.
Add the whole egg, yolk, a pinch of salt, and grated lemon zest. Mix gently to combine.
Sift in the flour and knead just until a smooth, uniform dough forms. Avoid overworking.
Wrap the dough in cling film and refrigerate for at least 1 hour to rest.
Finely chop the dark chocolate and set aside.
In a saucepan, gently heat the milk and cream until just below boiling point. Remove from heat.
In a separate bowl, beat the eggs with the sugar and cornstarch until smooth.
Gradually pour the hot milk and cream mixture into the egg mixture, whisking constantly.
Return the mixture to the pan and cook over medium-low heat, stirring continuously, until it thickens to a custard-like consistency.
Remove from heat, add the chopped chocolate, and stir until fully melted and smooth.
Cover the cream with cling film (touching the surface to prevent a skin from forming) and allow to cool to room temperature, then refrigerate for 30 minutes.
Preheat your oven to 170°C (340°F), static mode.
Divide the chilled pastry dough in half.
Roll out the first half between two sheets of parchment paper into a disc about 0.5 cm thick.
Line a greased and floured 24 cm tart pan with the rolled dough. Trim any excess and prick the base with a fork.
Pour the cooled chocolate cream into the tart shell and level it with a spatula.
Arrange the whole amaretti biscuits evenly over the chocolate filling.
Roll out the second half of the pastry and place it over the top. Seal the edges well and trim with a rolling pin or knife.
Bake in the preheated oven for approximately 55 minutes, or until the tart is golden and slightly puffed on top.
Remove from oven and let it cool completely before dusting with powdered sugar and serving.
This tart is versatile and suits many occasions:
Breakfast: paired with a cappuccino
Snack: alongside tea or herbal infusions
Dessert: served with a small glass of sweet dessert wine
Store the tart in the refrigerator, covered with cling film or in an airtight container.
It keeps well for 3 to 4 days.
Bring to room temperature before serving for best flavor and texture.
This amaretti and chocolate tart combines classic Italian flavors with an elegant presentation and a comforting homemade touch. The combination of creamy chocolate, the almondy crunch of amaretti, and the buttery shortcrust makes it a true crowd-pleaser—whether you’re entertaining or treating yourself.
Once you try it, you’ll want it in your dessert rotation year-round.
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