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
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