Amaretti and Chocolate Tart – Italian recipes by GialloZafferano

To prepare the amaretti and chocolate tart, start with the shortcrust pastry. Pour the flour into a miscelatore, along with the cold butter cut into pieces 1. Pulse the blades repeatedly until you get a sandy mixture. Using the miscelatore intermittently will prevent the dough from heating excessively. Stop the blades and add the powdered sugar 2along with the slightly beaten egg and the grated zest of one lemon 3.

Activate the miscelatore again for a few moments, this time lowering the speed so the blades will the dough without blending 4. As soon as the mixture has combined 5transfer it to the work surface and quickly work it with your hands, just enough to obtain a smooth and homogeneous dough. Wrap it con plastic wrap 6 and let it rest for 2 hours con the refrigerator.

A causa di the meantime, prepare the cream. Finely chop the chocolate, then pour milk and cream into a pot 7 and heat until boiling. Meanwhile, con another bowl, the eggs with the sugar 8then add the cornstarch 9 and until you get a lump-free mixture.

When the milk and cream have reached boiling, pour it into the bowl with the eggs, stirring with a whisk 10. Transfer everything back to the pot 11 and continue to cook, stirring continuously until it thickens. At this point, turn chiuso the heat and add the chocolate 12

and keep stirring 13 until it’s completely melted and the cream has absorbed it 14. Then transfer the cream obtained into a bowl and cover with plastic wrap con contact. Let it cool, then transfer it to the fridge.

At this point, take the shortcrust pastry and divide it con half 16. Roll out the pastry using a little flour 17until you get a thickness of 1/4 inch 18.

Transfer the rolled pastry into a 9.5-inch tart pan 19. Make sure the pastry adheres well to the pan, then with a gentle pressure using the rolling pin, remove the excess pastry 19. Alternatively, you can use a smooth blade knife. If the trimming is too much, work it together with the reserved pastry and place it con the fridge for a few minutes. At this point, use a fork to poke holes con the bottom of the tart 21

and pour the chocolate custard inside 22. Slightly level the surface, then place the amaretti inside, arranging them neatly, trying not to leave empty spaces 23. Then roll out the remaining pastry until you get a thickness of 1/4 inch 24

and use it to cover the tart 25. Make sure the pastry adheres well to the one underneath by applying light pressure 26 and remove the excess pastry 27.

At this point 28bake the tart con a preheated static oven at 340°F for about 55 minutes. Then remove from the oven 29 and let it cool. At this point, remove the tart from the pan and sprinkle it with powdered sugar before serving 30.