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Tart with creamy stuffing of Ladyfingers and peaches


For the short pastry

- 300 g flour 00
- 150 g butter
- 100 g of granulated sugar
- 1 large egg
- 1 bio lemon, grated rind

For the filling

- 100 g Forno Bonomi Ladyfingers
- 3 medium eggs
- 200 g of sugar
- 1 bio lemon, grated rind
- 20 ml of marsala
- 180 ml of cream
- 70 ml whole milk
- ½ teaspoon of vanilla extract

For the surface

- 20 g peach jam
- 280 g peaches in syrup (or fresh)


Begin to prepare the pastry: mix the flour and sugar in a large bowl, add the cold butter cut into small pieces and knead quickly with the tip of your fingers until you get a sandy mixture. Add the lemon zest, the large egg, and continue to knead quickly, until you reach a smooth and homogeneous mixture. Wrap it in plastic wrap and leave it to rest in the refrigerator for 30-45 minutes.

Butter a baking tray with a removable bottom of 22 cm. Preheat the oven to 180 º. Take the pastry and roll it out to a uniform thickness, about 4-5 mm, trying to form a disc. Place the pastry disc in the buttered mould and remove the excess pastry. Cut a part of Forno Bonomi ladyfingers in half and, starting from the center, fill the bottom of the tart. Cut the remaining ladyfingers into smaller pieces so as to fill even the empty spaces (see photo).

Beat the three eggs in a bowl with 200 g of sugar. Combine milk, cream, marsala, vanilla, and lemon zest and mix to obtain a homogeneous mixture. Gradually pour it on the layer of ladyfingers, waiting for the ladyfingers to absorb it slowly.

Bake the tart for 40-45 minutes until golden brown. Let it cool completely.

Remove the tart from the mold and decorate it with the peaches previously cut into slices. Brush the peaches with the jam and refrigerate until ready to serve.

Recipe by Antonella Pagliaroli, author of @frames_of_sugar