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Amarena Neapolintan Pastries

Amarena Neapolintan Pastries

For the pastry

400 g flour

150 g butter

200 g sugar 

3 egg yolks 

A pinch of salt 

Grated lemon rind 

Milk, as required

For the custard filling

Half a liter of milk 

150 g sugar 

3 egg yolks 

Some vanilla flavoring 

50 g flour 

Grated lemon rind, as required

Fabbri Amarenas and their syrup


20 - 60 minutes


x 4


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!