This is a lovely and creamy tart. It is ideal to be consumed in the afternoon with your Orzo♥Coffee or as a yummy dessert after dinner.
The recipe uses some amaretti biscuits,but if you cannot find them, you can still enjoy it without them!
The recipe uses some amaretti biscuits,but if you cannot find them, you can still enjoy it without them!
Ingredients
For the base:
250 gr of self-raising flour
100 gr of butter
100 gr of caster sugar
1 egg
2 tbsp of Orzo♥Coffee Pronto
For the Orzo♥Coffee cream
2 egg yolks
3 tbsp of cornflour
250 ml of strong brewed Orzo♥Coffee
250 ml of milk
150 gr of amaretti biscuits
For the base:
250 gr of self-raising flour
100 gr of butter
100 gr of caster sugar
1 egg
2 tbsp of Orzo♥Coffee Pronto
For the Orzo♥Coffee cream
2 egg yolks
3 tbsp of cornflour
250 ml of strong brewed Orzo♥Coffee
250 ml of milk
150 gr of amaretti biscuits
Let's start!
Firstly brewed a strong mug of Orzo♥Coffee (250 ml) and leave it to cool down
Then, prepare the base for the tart. Place on the worktop the sieved flour, sugar, egg and cold butter and the 2 tbsp of Orzo♥Coffee Pronto.
Then, prepare the base for the tart. Place on the worktop the sieved flour, sugar, egg and cold butter and the 2 tbsp of Orzo♥Coffee Pronto.
Word the ingredients together until the become a consistent dough.
Cover the dough with cling film and place it in the fridge for 30 minutes.
In the meantime you can concentrate on making the cream filling.
Cover the dough with cling film and place it in the fridge for 30 minutes.
In the meantime you can concentrate on making the cream filling.
Place the egg yolks, cornflour and sugar in a pan and slowly stir as you add the milk, making sure there are no lumps. Slowly add also the brewed Orzo♥Coffee
Place the pan on the stove at a medium heat and continue to stir while the cream warms up and begins to thicken.
When the cream has thickened and starts to bubble, take the pan off the stove and let is rest.
When the cream has thickened and starts to bubble, take the pan off the stove and let is rest.
Go back to your base and stretch it using a rolling pin to fit a tart tin of around 26-28 diameter. Keep a little ball of the base on the side for final decoration on top of the cake.
Use a fork to make some holes to aerate the base
Use a fork to make some holes to aerate the base
Pour the Orzo♥Coffee cream on the base, just shy of the cake border (as adding the amaretti biscuit will increase the level of the cream), or if you are not using amaretti biscuits, you can fill it to the top of the base.
If you are adding the amaretti biscuits, slowly push them / sink them into the cream, making sure they are spread evenly.
If you are adding the amaretti biscuits, slowly push them / sink them into the cream, making sure they are spread evenly.
Whether on top of the amaretti biscuits or simply on top of the cream, you can use some of the left over dough to make some decorations. We made hearts but you can also make stripes, to follow a traditional tart look.
Place the tart in a preheated oven (180) for 45 minutes. Leave the cake to cool down completely before serving. It is also lovely is served the day after and preserve in the fridge.
Enjoy you Orzo♥Coffee & Amaretti Crostata !
Enjoy you Orzo♥Coffee & Amaretti Crostata !
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