The recipe for this dessert was given to my mother by Mrs. Mina, her dear friend. Ms. Mina made screaming bocconotti (small baskets of filled and glazed pastry), beautiful, all the same, glazed with white and with a delicious black cherry on top. I, who do not have his thousand bocconotto molds and his patience, have taken up the recipe and made a single "bocconottone" making a delicious tart.
Time of realization: 1 30 hours and minutes
Degree of difficulty (1 to 5): 2
Die from 26 cm
Ingredients
Shortbread
½ kg of flour
2 medium eggs
200 g of sugar
100 ml of oil
grated scora of a lemon
1/2 sachet of baking powder
a drop of milk (if needed)
Filling
150 g of toasted and chopped almonds with skin
150 g of almond flour
150 g of sugar
3 medium eggs
grated zest of half a lemon
a pinch of cinnamon
a pinch of clove
Strega or maraschino liqueur
Icing
250 g of sugar
100 ml of water
They will also serve
150 g of dark chocolate shredded with a knife
250 g of black cherry jam
Procedure for making the Bocconotto Tart
Shortbread
Make a fountain with the flour, add all the ingredients to the center and knead until the mixture is smooth and homogeneous. Leave to rest in the fridge for an hour wrapped in plastic wrap.
Filling
Put all the ingredients in a bowl and mix well. Add the liqueur, one tablespoon at a time, until the mixture is rather fluid.
Icing
Put the sugar and water in a saucepan over the heat and wait for it to boil. After 10 minutes from boiling, remove from heat and allow to cool. Once the mixture has cooled, blend it until it becomes snow-white and use the glaze immediately, pouring it on the cake, because it hardens very quickly.
Assembling the cake
Bring the pastry back to room temperature;
spread it and cover the bottom and walls of the mold;
distribute the dark chocolate on the bottom;
cover with black cherry jam and finish with the almond mixture, taking care to remain 1 XNUMX/XNUMX cm below the edge of the tart, because the filling will swell up a little while cooking;
bake in a preheated oven at 180 ° C for 30 minutes;
let it cool down well;
prepare the glaze;
pour it very quickly on the tart and decorate with black cherries as Mrs Mina did or as I did with edible flowers, black cherries and chocolate or with what your imagination suggests.
The recipe was made by Rosa Trotta.
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