Recipe by Nadia Portuguese.
Not very well known, the Tart Beneventana is one of those easy to prepare desserts, but which sweeten with great taste the tables of the Campania and beyond.
This tart is really tasty because it boasts a sweetest soft heart and can be enjoyed on any occasion.
Here is our recipe to easily prepare it at home.
Necessary tools and items
- Rolling pin
- Large bowl
- 24 cm baking pan
- Knife
- Small saucepan
Ingredients
For the pastry:
- 00 flour 250 gr
- Butter 150 gr
- Powdered sugar 100 gr
- Yolks 40 gr
- Grated lemon zest
- Salt a pinch
For the stuffing:
- 12-14 ladyfingers
- Fresh whole milk 500 ml
- Eggs 3
- Granulated sugar 100 gr
- Whole lemon zest 1 wedge
- Concerto liqueur 3 tbsp
We prepare the short pastry
In a small bowl, place the flour for the shortcrust pastry and icing sugar, flavor with the grated lemon zest and add the butter in chunks. So work the dough creating a sandy compound to which add the egg yolks and a pinch of salt. Knead until a pastry ball forms to leave rest in the refrigerator for at least 30 minutes.
Prepare the filling
Prepare the filling by placing the milk, the granulated sugar , Lemon peel in a saucepan over high heat. You do simmer and add the liqueur. Let it cool down a bit before adding the eggs.
Let's prepare the tart
Take the pasta out of the fridge e roll it out with the help of the rolling pin. Place the thin sheet obtained in one non-stick pan, if you want greased with butter, and thus form the base on which to put the ladyfingers in a herringbone pattern. Then sprinkle them with the milk and egg syrup prepared previously and allowed to cool well. Bake the Benevento Tart in static oven preheated to 180 ° for at least 25 minutes. Enjoy it cold.
Additional notes
Il liquor that we suggest adding in the recipe is the Concerto, usually enjoyed in Amalfi but loved throughout Campania, especially in Benevento. This delicacy is full of flavor and aroma typical of the Campania hinterland. In the event that it is unavailable, it can be replaced by a good one Limoncello.
Photo source: Bittersweet
