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Ricotta and Amarena Tart

By: coccy
Ricotta and Amarena Tart

For the shortcrust pastry

500 g flour 

200 g margarine

200 g sugar 

3 whole eggs 

Lemon rind 

1/2 sachet of baking powder (8g) 

For the filling

750 g ricotta 

200 ml liquid cream 

120 g sugar 

40 g flour 

6 whole eggs 

Lemon rind 

A pinch of baking powder 

10 Fabbri Amarenas


More than 1 hour


x 6


Make the shortcrust pastry: put the flour, sugar, margarine, eggs and lemon rind in a bowl.  Knead together with your hands and then place in the refrigerator to rest. In another bowl, beat the eggs and sugar together using a whisk. Squash the ricotta with a fork and then add it to the mixture, followed by the cream and lemon rind. Stir with a wooden spoon. Add the flour and baking powder and stir until smooth. Add the baking powder to the pastry, and keep some pastry to one side to make strips for the top of the tart. Roll out the pastry and use it to line a 26cm springform cake tin, making sure the edges are at least.  Pour the ricotta mixture on top of the pastry and make sure it is even. Lightly press the amarenas into the mixture. Roll out the rest of the pastry and cut it into strips. Place them on top of the tart in a lattice pattern. Bake in a pre-heated oven at 180°C for 50 minutes.

Recipe by coccy