Make the shortcrust pastry by rubbing the flour and butter together until the mixture looks like breadcrumbs. Make a well in the center and pour in the sugar, vanillin, and 3 beaten egg yolks. Mix quickly so the mixture does not overheat. When it is smooth, roll it into a ball and cover with plastic wrap. Leave to rest in the refrigerator for at least half an hour. In the meantime, pre-heat the oven to 180°C. Roll out the pastry to a thickness of about 0.5cm. Line the molds with pastry, cover with a bit of baking paper and then add some baking beans, before baking blind for 15-18 minutes. Remove from the oven and leave to cool.
For the ganache: drain the amarenas using a sieve, and keep the syrup to one side. Heat the fresh cream until it is almost oiling. Then remove from the heat and add the chopped white chocolate. Stir until the chocolate has melted, to form a smooth creamy mixture. Put the container into a bowl with water and ice, and whip the cream with an electric whisk until it is thick and frothy. Continue whisking as you pour in the Whiskey cream.
Assembling the dessert: Put a Fabbri Amarena in the center of each pastry base. Put the cream mixture into a piping bag with a star-shaped nozzle, and squeeze it over the amarena, covering it completely. Complete the decoration with another amarena on top of the ganache, and drizzle a bit of syrup on as well. Put the desserts in the refrigerator until you are ready to serve them (the longer you leave them, the more they will set).
Recipe by frankinawebmaster