Preparation of the pastry: Put the flour, icing sugar, little pieces of butter (at room temperature) and the vanilla seeds in the food processor and mix together. Add the egg yolks and mix until smooth. Roll out the pastry between two sheets of baking paper and leave in the refrigerator for a couple of hours. Remove the pastry from the refrigerator, roll it out again using a rolling pin and line the cake cases with the pastry. Prick the pastry with a fork. Bake in a pre-heated oven at 180°C.
For the amarena aspic. Drain the amarenas and rinse them with water. Cut them into little pieces and dry them on some kitchen paper. Heat some of the Passito with the sugar and agar agar. Remove from the heat and add the rest of the Passito. Pour the jelly into molds and add the chopped amarenas. Put the molds in the freezer where they can be easily removed.
For the prickly pear custard: Clean the prickly pears, put them in the blender and then sift them. Heat the milk. Mix the eggs with the sugar, corn starch and rice starch. Pour in the lukewarm milk, add the agar agar and leave to thicken on the heat (it will be a bit lumpy as the rest of the liquid is made of fruit purée). Add the chopped white chocolate and lastly, add the fruit purée (so the flavor doesn’t change with cooking).
Putting the tartlets together: Melt the white chocolate and dip the edges of the tartlet in the melted chocolate and then in the desiccated coconut. Leave to dry. Fill the tartlets with the prickly pear custard and place the amarena aspic on top.
Recipe by Danita