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Little Pineapple, Coconut and Amarena Fabbri Tarts

Little Pineapple, Coconut and Amarena Fabbri Tarts

300 g shortcrust pastry 

125 g softened butter 

125 g sugar 

2 eggs

125 g Coconut flour

70 g 00 flour 

2/3 spoonfuls Fabbri barley syrup 

1 tin pinapple in syrup 


15/18 Fabbri Amarenas 

Gelatin for cakes


Less than 20 minutes


x 6


Roll out the shortcrust pastry with a rolling pin and use it to line the little tart molds. Cream the butter and sugar together with a pinch of salt, add the beaten eggs and continue stirring. Add the 00 flour and the coconut flour and mix with a spatula.  Finally, add 2 or 3 spoonfuls of Barley syrup. Pour this custard mixture into the tart molds and place a slice of pineapple on top of each one. Use a spoon to remove the excess custard from the centre of each pineapple slice (you can leave a thin layer as a base) and fill the hole with 3 amarenas. Bake in a pre-heated oven at 160/170° C for about 20/25 minutes. Remove from the oven, leave to cool and brush the tarts with a layer of gelatin for cakes to make them shiny.

Recipe bybietolina