Crunchy tart with Amarena Fabbri Colata Classica


Maddalena almond whipped cream 

Oven-baked caramelised almonds 

  • 500 g sliced almonds 
  • 100 g icing sugar 
  • 50 g egg white 
  • icing sugar to dust before baking 


Maddalena almond whipped cream  
Beat the eggs, yolks and sugar to a firm foam, sift the powdered ingredients together and add to the whipped mixture, stirring gently. Lastly, fold in the melted butter.  
Oven-baked caramelised almonds  
Mix everything together, place on a baking tray and bake in the oven at 170°C for approx. 15 minutes.  


Line the ø 18 x h. 14 cm moulds with shortcrust pastry of approx. 10 mm thick. Form a layer of Amarena Fabbri Colata Classica on the bottom of the moulds, about half a centimetre thick, then add the almond whipped cream until you reach 3.5 cm. Bake at 170°C for around 40 minutes. Once the tarts have cooled to room temperature, gelatinise with Top Gelée Fabbri Spray, sprinkle with the caramelised almonds and decorate with Amarena Fabbri.  

Altre ricette divise per