Coffee and Amaretti Tart : Elegance Italian Gourmand

Coffee and Amaretti Tart : Elegance Italian Gourmand…

Easy and crumbly Coffee and Amaretti Tart without butter in the shortcrust pastry with a creamy ricotta filling. Cakes are my passion and by now you know it well then tarts are especially so, I love kneading shortcrust pastry also because there are different versions all of which can be adapted to various needs. This coffee and amaretti tart is very simple and genuine, the dough contains no butter but oil and you can roll it out right away without waiting for rest. They are breakfast cakes like the jam one that is in all restaurant morning buffets or they can easily become end-of-meal desserts like the Nutella one and there is hardly any left over.

Ingredients:

• 350g (2 3/4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar
• 80ml (1/3 cup) extra virgin olive oil
• 3 large eggs
• 7g (1 1/2 teaspoons) baking powder
• Zest of half an orange

For the Filling:

• 500g (2 cups) ricotta cheese
• 80g (1/3 cup + 1 tablespoon) granulated sugar
• 100g (3 1/2 oz) amaretti biscuits
• 180ml (3/4 cup) strong brewed coffee or espresso

How to make Coffee and Amaretti Tart:

1. We prepare the oil shortcrust pastry by putting the eggs, sugar and oil in a bowl and mix everything well.
2. We combine the zest of the orange.
3. We combine the flour and baking powder sifted together, whipping a little at a time, and when the dough begins to compact we start kneading with our hands.
4. We form a dough ball and let it rest for 10 min wrapped in plastic wrap.
5. We prepare the filling by mixing together ricotta and sugar.
6. We combine coffee and crumbled macaroons, mix again.
7. We need to form a smooth cream.
8. We line the buttered and floured baking pan with shortcrust pastry.
9. We add the mixture and bring the excess shortcrust pastry flaps inward.
10. With the rest of the leftover shortcrust pastry, we form a disc of pastry and cover the surface, make small cuts on the surface and seal the pastry at the edges.
11. We bake at 180° static or 170° ventilated (350°F static or 340°F ventilated) for 40 minutes.
12. Once the tart is ready let’s take it out of the oven and let it cool in the mold and then unmold it decorating it with bitter cocoa or powdered sugar if we want.

Bon Appétit!