Making the pastry crust with toasted almond, then it gets brushed with a delicious Amaretto after cooling, filled with a delectable vanilla pastry cream, topped with fresh fruit, and finish by brushing on a warmed glaze.
You can use any kinds of fruits you prefer, we seem to always like the strawberry Amaretto combination or whatever the season is for strawberries, raspberries, blueberries, blackberries, and kiwi they all work great.
Use like to stick to the same color glaze as the fruits when trying to adapt the original recipe so you can decide what you're tart should have on it for the glaze.
You will need to have a removal bottom tart pan to make life easier for removal so it looks perfect when serving just like from a 5-star European bakery.
If you would like our step-by-step recipe just scroll to our printable recipe card at the bottom and skip all the suggestions and tips in this recipe post.
Step By Step
- first, make the crust the almonds go in the pan then the dough
- while baking makes the delicious Italian pastry cream
- cool the crust brush with Amaretto add some of the jam
- refrigerate the cream for 2 hours before filling
- fill then top with fruit
- add a warm glaze to the fruit
Fruits To Use
- strawberries
- raspberries
- blueberries
- blackberries
- kiwi
- diced mango
- chopped pitted fresh bing cherrie
- sliced peaches
Tips
- weigh the crust down with dried beans to keep for puffing up
- do not overwork the dough
- if the edges of the dough start to get too brown wrap with foil and continue baking
- chill the cream for at least 2 hours
- use a good Amaretto liquor or substitute Amaretto syrup found in speciality stores that goes in coffee
- refrigerate any leftover up to 2 days
Tools Needed
- rolling pin
- pastry brush
- tart pan with removal bottom
- pie weights or beans
- fork
- board or mat for rolling the dough
- bowl
- measuring cups and spoons
- saucepan for making the filling and spoon
- whisk
Glazing the Fruits
- use a clear jam and coordinate the fruits your using
- apricot
- peach
- raspberry
- strawberry
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Gourmet Tarts Made Easy
If you love the pastry in Rome, Italy, this may be your chance to recreate one at home with our step by step tart instuctions.
The beautiful art work will impress not only you but your guests will be honored to be served this delicious tart.
Since my grandmother was born and learned to cook there, she always made the pastry cream from scratch, so don't cut corners with this one, it's worth the extra work.
Hope you enjoy a fancy gourmet pastry tart all made from scratch with a little taste of European flair.
Amaretto Strawberry Italian Cream Tart
Yield: 10
Prep time: 20 MinCook time: 25 MinInactive time: 15 MinTotal time: 1 Hour
A gourmet Amaretto-filled pastry cream tart topped with fresh strawberries with toasted almond crust.
Ingredients
- Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup salted butter softened
- 1/4 cup granulated white sugar
- 1 large egg, lightly beaten
- Sliced almonds
- For the bottom of the crust after it's baked:
- 1/4 cup Amaretto
- 1/2 cup Raspberry or Blackberry seedless jelly
- Italian Pastry Cream
- 2 cups whole milk
- 1 teaspoon Amaretto
- 1 teaspoon pure vanilla extract
- 6 egg yolks
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
Instructions
- Crust Directions:
- Mix the first four ingredients and refrigerate for 30 minutes.
- Roll out on a lightly floured board lined with wax paper with a rolling pin around 1/2 inch thick.
- On the bottom of the sprayed removal bottom tart pan, add slivered almonds to line the bottom of the pan.
- Place rolled dough onto the removal bottom tart pan on top of the almonds.
- Shape into the pan making sure edges reach the top for shrinkage.
- Bake at 350 until edges start to brown around 25 minutes.
- Cool, remove from tins onto wax paper.
- With a pastry brush add the Amaretto to the cooled crust then add jam/jelly on top.
- Filling Directions:
- Filling: In a medium saucepan, heat the milk and vanilla to a boil.
- In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
- Whisk in 1/4 cup of the hot milk mixture until incorporated with milk and vanilla.
- Whisk in the remaining hot milk mixture.
- Using a strainer into the saucepan, pour the mixture through a strainer back into the saucepan.
- Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
- Remove from the heat and stir in the butter and Amaretto.
- Let cool slightly.
- Chill at least 2 hours
- Glaze:
- Fruit can range from strawberries, blueberries, raspberries, kiwi, orange slices, grapes, mango, banana, etc.
- Use 1/2 cup of any kind of jelly that is similar in color, above is seedless red raspberry, place in microwave for 25 seconds until melted and brush over sliced arranged fruits.
- Start at the edge and work to the middle layering the fruits.
- I always put a center of the fruit of the same thing last.
- I clustered raspberries in the center of this one to even off as you finish arranging fruits depending on the size it may be uneven so the center is a good place to fill that space to even it off.
Notes
Fruits To Use
- strawberries
- raspberries
- blueberries
- blackberries
- kiwi
- diced mango
- chopped pitted fresh bing cherries
- sliced peaches
Tips
- weigh the crust down with dried beans to keep for puffing up
- do not overwork the dough
- if the edges of the dough start to gets too brown wrap with foil and continue baking
- chill the cream for at least 2 hours
- use a good Amaretto liquor or substitute Amaretto syrup found in specialty stores that goes in coffee
- refrigerate any leftovers for up to 2 days
Nutrition Facts
Calories
399.55Fat (grams)
16.12Sat. Fat (grams)
8.98Carbs (grams)
54.53Fiber (grams)
0.74Net carbs
53.8Sugar (grams)
31.83Protein (grams)
6.66Sodium (milligrams)
122.63Cholesterol (grams)
175.7
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