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Galliano Tart







New Year's cleaning in the air... I need more space! There is a cabinet full of bottles, I drink very little and I decided to finish up a few liqueurs, possibly by cooking them! I had this one, for example: too sweet for me, but perfect for cakes!




I improvised: I used some frozen sweet short crust pastry as the base, and then mixed 3 eggs with 3 tbsp of sugar and 300 ml of cream. When the mixture was light and fluffy I added 75 ml of Galliano.


I added 10 savoiardi (sponge biscuits), crushed, and poured the mixture into the short crust pastry case. I baked the tart at 180°C for about 40 minutes. So easy!!!


Just needed to decorate it with icing sugar and borage flowers. It tasted great! I can use the same recipe with more liqueurs, like Sambuca, Amaretto, Frangelico, Rum....







Photos and Recipes by Alessandra Zecchini ©



I am entering this recipe for Sweet New Zealand April 2012
hosted by Frances of the Bake Club


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Comments

  1. Flavia GalassoJanuary 12, 2011 at 12:46 AM

    Mentre leggevo questa deliziosa ricetta mi chiedevo con cosa potevo sostituire il Gallian...e alla fine hoi trovato la risposta....Alessandra..sei un genio della cucina.....buona giornata (o lì da voi è già sera??!!)..bacioni, Flavia

    ReplyDelete
  2. RachanaJanuary 12, 2011 at 6:29 AM

    I love the cute and beautiful flowers you have used there. Delicious tart!

    ReplyDelete
  3. FelixJanuary 12, 2011 at 7:04 AM

    Splendida torta!!! La proverò!
    Un bacio!

    ReplyDelete
  4. SwathiJanuary 12, 2011 at 7:31 AM

    I love the flavors in them beautiful flowers too.

    ReplyDelete
  5. UnknownJanuary 12, 2011 at 8:53 AM

    Umm wow, gorgeous presentation...I would love to sample this

    (my favorite recipe so far today)

    ReplyDelete

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