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Amaretti Tart with Mascarpone and Strawberries

INGREDIENTS FOR A 22CM MOULD

- 270 g Forno Bonomi amaretti

- 130 g of butter

For the filling

- 250 g cold mascarpone

- 125 ml of very cold cream

- 50 g powdered sugar + 1 tablespoon

- 1/2 teaspoon of vanilla extract

- 250 g of strawberries

- ½ lemon juice

- 1 tablespoon of strawberry jam

- edible flowers to decorate

METHOD

Begin to prepare the base: blend the amaretti Forno Bonomi in a blender to obtain a thin powder. Melt the butter over low heat in a small saucepan until it is completely dissolved. 

Pour the amaretti powder into a bowl, add the melted butter and stir very carefully. Pour the mixture into a hinged tart mould with a removable bottom, distribute the mixture on the bottom and edges, compacting it with a spoon to create a uniform layer. 

Refrigerate and in the meantime prepare the filling: with the help of an electric mixer, whip together the mascarpone, vanilla, and very cold cream. When the cream begins to become firm continue to whip adding a little at a time the 50 g of powdered sugar. Pour the frosting over the amaretti tart and level the surface. Refrigerate for at least 5 hours.

Cut the strawberries into pieces, sprinkle with lemon juice and spoonful of powdered sugar, stir carefully. Fill the mascarpone tart with the strawberries and brush them with a little jam, to make them shiny. 

Decorate with edible flowers and serve.

Recipe by Antonella Pagliaroli author of @framesofsugar

 

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