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Mini Pastries


For the cream

50 cl fresh milk

4 egg yolks 

40 g flour

125 g sugar 

Grated lemon rind

For the pastry

500 g flour

250 g butter

140 g icing sugar

3 egg yolks and 1 egg

Grated lemon rind

For the decoration

Fabbri Amarena

Flaked almonds


More than 1 hour


x 5

Mini Pastries


Here's the method I followed: make some thick custard using the recipe of your choice, then leave to cool with plastic wrap over the top. In the meantime make the shortcrust pastry (500g flour, 250g butter, 140g icing sugar, 3 egg yolks and 1 egg, grated lemon rind). Make the dough, leave to rest in the refrigerator for at least 2 hours and then use to line the bottom of the little pastry molds. Prick them with a fork and leave to rest in the refrigerator once again. Then bake in a pre-heated oven at 180°. When the pastry shells have been baked and cooled, fill each one with custard, using a piping bag. Place a Fabbri amarena in the centre of each one and decorate with flaked almonds.

Recipe by ricettelle