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Pineapple and Amarena Tart

Pineapple and Amarena Tart

For the base

300 g flour 

1 sachet vanillin 

100 g sugar 

100 g butter 

2 eggs 

1 teaspoon baking powder 

Grated rind ½ lemon

For the filling

Pineapple slices, as required

Fabbri Amarenas, as required 

About 300 ml custard Fabbri gelatin for desserts, as required


20 - 60 minutes


x 6


Prepare the shortcrust pastry: Cream the butter and sugar together, add the eggs, vanillin and baking powder and stir. Add the grated lemon rind and flour and blend to form a firm, uniform dough. Leave to rest in the refrigerator for half an hour, covered in plastic wrap. Grease the tart dish or line it with greaseproof paper.  Roll out the pastry to cover the bottom of the tart dish and make little holes in it with a fork. Bake in a pre-heated oven at 175ºC for about 20 minutes! When the pastry is ready, leave to rest for a while at room temperature.  Then fill it with the custard, the pineapple slices and the amarenas! Then use a brush to cover the pineapple slices with some gelatin for desserts. Leave to set in the refrigerator for an hour or more :)


Recipe by Carmy1978