The recipe of fresh tart with cream and sour cherries, typical of the Amalfi Coast
We are now in the middle of summer and there is nothing better than tasting some good sweets typical of our area!
That's why today we want to propose, directly from the Amalfi Coast, a beautiful and classic cake, so much so that it can be called "grandma's cake". We are talking about the exquisite amalfitan tart with cream and sour cherries.
For its unmistakable friability and for the fullness of flavor, this tart brings summer to the tables of Neapolitans, cheering them with the sweet and unique taste of spring black cherries.
Here are the prescription.
Ingredients
For the pastry:
- 125 gr butter
- 125 gr sugar
- 250 gr flour
- a pinch of salt
- a bit of lemon peel
- 2 egg yolks
- 1 spoon of baking powder
- 100 gr marmalade of cherries or cherries in syrup
- icing sugar to garnish
For custard:
- 4 yolks
- 40 grams of flour
- 100 grams of sugar
- 400 ml of whole milk
- vanillin or peel of half a lemon
Prepare the base
Prepare the short pastry by placing the flour with the sugar and softened butter on a pastry board. Knead and add the salt, the grated lemon peel and the egg yolks and continue to knead until it becomes a well-mixed ball of dough. Put in the fridge to cool and meanwhile prepare the custard.
Put the lemon peel or vanillin in the milk put on the fire in a saucepan to heat or microwave.
Prepare the filling
Meanwhile, beat the egg yolks with sugar and flour (or the same amount of potato starch if you prefer to make it lighter); add to this mixture the previously heated milk, continuing to mix with a wooden spoon. Put everything back on the fire and let it go until the cream is dense, smooth and without lumps. Let it cool well.
Bake the cake
Now all that remains is to spread the 2 / 3 of shortcrust pastry on the bottom and sides of a low buttered cake tin or covered with parchment paper, filling it with the cream and adding spoonfuls of the sour cherries or cherries. With the remaining part of the shortcrust pastry we form small balls to be placed over the jam to cover the entire surface. Bake at 180 ° for 15 minutes, until the top of our tart is cooked. Dusting with plenty of powdered sugar will be the last step before serving it with a good liqueur.
