CARROT TART WITH AMARETTI

A tart unusual but taste amazing and delicate

Difficulty: Low

Servings: 10

Category: Dessert

Prep. Time: 20 min.

Cooking time: 50 min.

Ingredients

Preparation

Prepare the pastry:
Sift the flour and pour it on a work surface, add the zest of the orange or lemon and salt; stir in the butter without a real dough.
Add the sugar, egg yolks and Marsala wine, work together all the ingredients for a few minutes so that the mixture becomes smooth, but not elastic. Form a ball, wrap in plastic wrap and let rest in the refrigerator for an hour.
Prepare the filling: Peel the carrots, cut into thin slices and cook in steam for about 15 minutes until they are tender. Let them cool, whisk them with an immersion blender to obtain a cream. United cream beaten eggs with a pinch of salt, grated rind of lemon or orange, honey and cream and mix with a wooden spoon. Roll out the pastry to a thickness of 3-4 mm, place it in a greased and floured mold with a diameter of 26 cm, cut the excess dough and keep it aside; prick the bottom with a fork, sprinkle with crushed amaretti biscuits and fill with the cream of carrots. With the scraps of dough formed into strips and arrange them in a grid on the cream, sprinkle with coarsely chopped almonds and brown sugar.
Bake the tart in a preheated oven at 180 degrees for 35 minutes. Remove from the oven and let it cool.