Prepare the shortcrust pastry and leave to rest in the refrigerator. Then roll out the pastry in a thin layer and line your molds with it. Remember to make a few holes in the pastry with a fork before adding the filling. When you have filled the tarts with custard, add 2 or 3 Amarenas and a few drops of syrup (or if you really want to go all out, you could use a teaspoon of Amarena jam, but even with just Amarenas they will peek out like a pleasant surprise). Cover the tartlets and bake in a pre-heated oven at 180°C for about 20 minutes. Then leave to cool, and dust with icing sugar if you wish.
For the Amarena jelly:
- half a medium-sized jar of Amarenas
- 2 leaves of gelatin
- water, as required
Soften the gelatin in cold water for about 15 minutes. Meanwhile, in a saucepan on a low flame, add several spoonfuls of water to the Amarenas and syrup. Remove from the heat, add the gelatin after wringing out the excess liquid, stir to form a uniform mixture and leave in the refrigerator for a few hours. When the jelly is ready, you can decorate it with white chocolate melted in a bain-marie with a knob of butter and, if you like, a pinch of cinnamon. All you have to do now is taste it!
Recipe by QUESTIONE DI GUSTO