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Custard, ricotta and Amarena pie

Custard, ricotta and Amarena pie

For the shortcrust pastry

300 g flour

150 g butter

150 g sugar

1 egg and 1 egg yolk

Grated lemon rind

A pinch of salt

For the custard

300 gr ricotta

3 eggs

3 spoonfuls of sugar

Custard prepared with

4 eggs

½ liter of milk

150 g sugar

50 g flour

Fabbri Amarenas


Less than 20 minutes


x 4


Make the shortcrust pastry by mixing all the ingredients together to form the dough, and then leave to rest in the refrigerator for half an hour.  In the meantime prepare the custard: beat the egg yolks with the sugar until they form a soft creamy mixture.  Slowly add the sieved flour, stirring constantly to make sure there aren’t any lumps. As soon as the mixture is soft and smooth, gradually pour in the cold milk, stirring constantly. Lastly, add the grated lemon rind and vanillin. Bring the mixture to the boil in a saucepan, stirring constantly.  When the custard has come to the boil, turn down the heat and cook for about 3 – 4 minutes.

Take the pastry out of the refrigerator and divide it in half.  Roll out half the pastry to cover the base of a cake tin, which you have previously greased or lined with greaseproof paper.  Pour the custard onto the pastry base and distribute the Fabbri Amarenas randomly on top.  Then roll out the other half of the pastry and place it on top of the custard.  Bake in a pre-heated oven for about 30 minutes at 180°C.  When the pie is ready to serve, dust with icing sugar.

Recipe by MALU