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Cooking + Entertaining

Amaretti tart: the recipe for a crumbly and greedy chocolate dessert

Amaretti tart: the recipe for a crumbly and greedy chocolate dessert

The macaroon tart it’s a greedy dessert e richideal to taste a Breakfasta snack oa at the end of the meal: a shell of shortcrust pastry which contains a creamy and crunchy filling of chocolate e Amaretti biscuits.

To prepare it, we knead the mixture of flour, powdered sugar, lemon zest, eggs and cold butter, compact it and let it harden in the fridge. Meanwhile, let’s prepare the chocolate cream, stirring the milk, cream, eggs, corn starch and sugar over medium heat. Finally, we assemble the tart, arranging the shortcrust pastry base, the chocolate cream, the macaroons and again a crowd disk in order, cook and serve.

For the filling, we can replace the chocolate cream with jam or some custard.

Finally, to obtain a smooth surface, rather than the spectacular rounded effect offered by the filling of whole amaretti, just crumble them on the chocolate layer. So let’s find out the steps to make it happen.

How to prepare the amaretti tart

In a bowl, combine the flour, powdered sugar, lemon zest, eggs and cold butter 1.

Work the mixture with your hands until the dough is smooth and compact 2. Wrap the pastry in plastic wrap and leave in the fridge for 2 hours.

To make the cream, pour the milk and whipping cream into a saucepan, and bring to a boil 3.

In another bowl, mix the eggs with the sugar and cornstarch 4.

Add the milk with the cream, little by little 5.

Transfer the mixture to the saucepan, let it cook and stir until it thickens 6.

At this point, remove from the heat, add the chocolate and mix the mixture well 7.

Divide the shortcrust pastry into 2 parts and roll out the two halves with a rolling pin. Spread the first layer into the 24 cm diameter tart tin 8.

Remove the excess shortcrust pastry and prick the dough with the tines of a fork 9.

Spread the chocolate cream 10.

Arrange the macaroons in order 11.

Cover with the second layer of shortcrust pastry and seal the base and the cover of the tart well 12. Bake in the oven at 170 ° C for 55 minutes.

Decorate with a sprinkle of icing sugar and serve the amaretti and chocolate cream tart 13.


The amaretti tart is preserved in the fridge per 2-3 daysclosed in a cake bell or covered with cling film.

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