Crostata di amaretti e cioccolato

Crostata di amaretti e cioccolato

Amaretti and chocolate tart

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

Pastry

Ingredients

Quantity Ingredient
250g self-raising flour
120g caster sugar
2 organic egg yolks
120g unsalted butter, at room temperature
pinch salt

Filling

Quantity Ingredient
4 organic egg whites
75g bitter chocolate, finely chopped
75g almonds, toasted and finely chopped
75g amaretti biscuits, finely chopped
icing sugar, for dusting (optional)

Method

  1. To make the pastry, put all the ingredients into a food processor and pulse until the dough is just amalgamated. Roll it into a ball and place it in the refrigerator to rest for an hour.
  2. Preheat the oven to 180ºC and butter a 23 cm springform cake tin. Roll the pastry out on a lightly floured work surface then lift it into the prepared tin so the pastry comes up the sides.
  3. To make the filling, beat the egg whites until they form stiff peaks, but are not dry. Fold in the chocolate, almonds and amaretti. Pour the filling into the pastry shell and bake for around 35 minutes.
  4. Remove from the oven. Release the sides of the tin and remove the tart. Leave to cool completely and serve dusted with icing sugar, if you like.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again