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Archive for tart

Mini Lemon Tarts

Wednesday, April 12th, 2017
Lemon Tart, Easter Tart, Lemon Flower Tart, Flower Tart

As pretty as they are tasty, you’ve just got to try our Lemon Tarts!

Spring. The weather gets warmer, flowers bloom, and Easter is in the air. You want that perfect treat for your Easter party or for a beautiful spring day. Well, this is it: lemon tarts!

Shaped like a new spring bloom, these flowery treats are what you need. They are light, airy, and sweet! Simply cut and bake to create the fun shape. Then fill with a bright yellow lemon tart curd. You’ll love it topped off with sweet powdered sugar. Biting into these is nothing if not pure joy! Check out our recipe and watch the video to see how it’s done!

Ingredients

    lemon zest oil extract, lemon zest oil, natural zest oil extract, zest extract

    Looking for an easy way to add that burst of citrus taste? Look no further than our Lemon Zest Oil Extract!

    • 2½ cups all-purpose flour
    • 2 sticks + 2 tbsp butter, cold and cubed
    • 1 tsp salt
    • 1½ tsp sugar
    • ¼ cup ice water

Directions

    1. TART SHELLS: Combine all dry ingredients.
    2. Add cold, cubed butter.
    3. Mix until the butter is pea-sized.
    4. Add the ice water and mix until the dough comes together.
    5. Wrap it in plastic and chill for 1 hour.
    6. LEMON CURD FILLING: Combine the first 4 ingredients, mix thoroughly, and heat in a double boiler to boiling.
    7. Heat on low heat to 82°C or until it coats the back of a spoon.
    8. Remove from heat and stir in butter.
    9. Mix until smooth or whisk until thoroughly combined.
    10. Place in a bowl or small pan and cover with plastic touching the top of the lemon curd.
    11. Chill it in an ice bath before placing it in the refrigerator to cool.
    12. Chill it for 2 hours.
    13. TART ASSEMBLY: Roll out the dough to 1/8″ or less.
    14. Gently slide your hands under the dough, lift it, and let it relax back into itself.
    15. Cut out shapes using a flower-shaped cookie cutter and press them into a lightly sprayed mini muffin tin.
    16. Press the bottom down and push the “petals” to the outside, pressing them down as well. The “petals” lift during baking, but are open enough to fill the shell.
    17. Lightly dock the inside with a fork.
    18. Add 3 or 4 pie weights to the bottoms of each tart shell.
    19. Chill in the freezer for 10 minutes.
    20. Bake in a 350°F degree oven for 15-18 minutes.
    21. Cool and dust flower edges with powdered sugar before or after filling.

      • Cover the lemon curd with plastic touching the top to prevent a skin from forming.
      • Chilling the curd in an ice bath keeps it from heating up other items in the refrigerator.
      • You want to roll the dough almost to the point where you can see through it.
      • The dusted sugar melts into the lemon curd quickly, leaving just the petals dusted.
      • Suggestions for decorative toppings: add halved raspberries or blueberries, add a dollop of jam in the center, or pipe meringue on top and burn it.

Chocolate Hazelnut Tart

Friday, January 13th, 2017
Chocolate Hazelnut Tart

Chocolates and hazelnuts never looked so good!

We love chocolate. It makes a delicious standalone treat but it also goes well with or in any dish you can imagine. And when we combine chocolate and hazelnut, magic happens!
This chocolate hazelnut tart offers a perfect balance of creamy chocolate filling and crunchy toasted hazelnuts. It also uses both bittersweet chocolate for the filling and milk chocolate for the topping, so you’re really covering all the bases with this delicious treat.

Enjoy it with a steaming cup of coffee as an afternoon snack or bring it to a dinner party to knock the socks off your friends. It takes a bit of planning and effort, but it’s truly worth it when it all comes together! Make sure you save this recipe and give it a try then next time you’re feeling an itch for some chocolate.

Ingredients

Directions

    1. Begin by making the topping first, as it should rest in the refrigerator at least 4 hours or overnight before whipping.
    2. TOPPING: Heat cream to almost boiling and pour over the chopped milk chocolate and Amoretti Hazelnut Praline.
    3. Let sit for 3-4 minutes before whisking to combine.
    4. Cover and chill for minimum 4 hours or overnight.
    5. CRUST: Place hazelnuts on a sheet pan and bake/roast in a 350 degree oven for 8-10 minutes. Place toasted nuts onto a towel and rub back and forth to remove as much of the skins as possible.
    6. For nuts to be used in crust, separate 2 T and chop or pulse in a food processor until finely chopped. For nuts to be used as topping, chop roughly.
    7. Combine Amoretti Hazelnut Flour, AP flour, sugar, salt and fresh hazelnuts in a mixer with paddle.
    8. Add egg and Amoretti Madagascar Bourbon Vanilla Ext. and mix briefly to combine.
    9. Add cold, cubed butter and mix until a dough is formed.
    10. Wrap and chill for 30 minutes.
    11. Filling: Heat cream and sugar to almost boiling.
    12. Pour over the chopped bittersweet chocolate and Amoretti Hazelnut Praline.
    13. Let sit for 3-4 minutes so chocolate can melt.
    14. Whisk to combine thoroughly.
    15. Cover and set aside.
    16. Roll out dough between 2 pieces of parchment dusted with flour.
    17. This dough is very sticky and will soften quickly, so the colder it is the easier it is to work with.
    18. Roll out to fit whatever tart shell you have.
    19. Lightly spray bottom and sides of tart shell.
    20. Place dough into tart shell, pressing sides and bottom to an even thickness. Chill 10 minutes in freezer.
    21. Place a piece parchment paper into the tart shell and pour in pie weights (or beans or rice) and bake in a 350°F oven for 15-20 minutes.
    22. Remove parchment and pie weights and return shell to oven for another 10-15 minutes.
    23. Let cool.
    24. Pour filling into tart shell and smooth top.
    25. Chill for 1 ½ hours.
    26. Stir topping before pouring into mixer, then whip to soft peak. This will whip up quickly, so keep an eye on it so you don’t over-whip it.
    27. Remove tart from refrigerator and using a tip cover the top sides of the tart.
    28. Drizzle toasted, finely chopped hazelnuts down the center of the tart.

      • Cut the chocolate into small pieces. This will make it easier to melt into the cream.
      • Make the topping first. Preferably, make it the day before so it has time to sit in the refrigerator overnight.
      • It’s easier to work with the dough when it’s cold.
      • If you don’t have pie weights, use dried beans or rice.