The Benevento Tart recipe is truly surprising!
A shortcrust pastry base on which Savoyard biscuits are placed, soaked in milk, sugar, eggs and… Strega liqueur, the most famous (and fragrant) of Benevento. The result is surprising, it looks like a very soft and moist cream, very fragrant. You’ll love it, so… try it!
Ingredients:
Shortcrust pastry base
- 200 g of type 1 flour
- 150 g of butter
- 100g of granulated sugar
- grated lemon zest
- 1 pinch of salt
- 2 egg yolks
For the stuffing
- 500 ml of milk
- Lemon zest
- 130 g of granulated sugar
- 20 g of Strega Liqueur
- 3 whole eggs
- ladyfingers (I prefer the Sardinian ones, called “pistoccheddos”)
For the shortcrust pastry: if you have a planetary mixer, knead the cold ingredients quickly until you obtain a homogeneous mixture that comes away from the sides well. Place the pastry in the fridge covered with baking paper and leave to rest for at least 30 minutes.
If you work by hand you can follow the instructions in the basic recipe.
Lightly flour the surface. roll out the pastry with a rolling pin and line a 22-24 cm diameter tart mold with a loose bottom. Prick the bottom with the tines of a fork and place in the fridge for 20 minutes to consolidate.
At this point, heat the milk, when it is about to boil, remove it from the heat and add the lemon peels and sugar and mix well to dissolve the sugar. Transfer to a bowl and wait for it to become lukewarm, and then add the liqueur and eggs. Mix the mixture well with a fork until you obtain a light yellow and homogeneous liquid.
Take out the mold with the pastry and place the ladyfingers in the mold in a fishbone pattern, possibly cutting out some biscuits to fill all the spaces. At this point go with a spoon. pour the filling liquid onto the ladyfinger biscuits, a little at a time, letting the biscuits absorb the liquid and become soft.
Add all the liquid and bake at 170°C in the static oven for about 45 minutes, until the tart becomes colored on the surface. Remove from the oven, wait for it to cool and place it on a serving plate.
Sprinkle with icing sugar and serve warm, it’s not good… it’s delicious! the ladyfingers are transformed into a sort of cream…
