Sparkling Prosecco Rosé and Beneventana tart: a perfect contrast pairing between food&wine!

On these cold winter days, in front of the fireplace or lying on the sofa wrapped in a soft warm blanket, what’s better than sipping a good glass of our Prosecco Rosé Sparkling Wine paired with a tart with Benevento flavours?

New of 2020, Prosecco Rosé is added to the family of our Prosecco DOC Sparkling Wines. It comes from the symphony of two great grapes: Glera and Pinot Noir. A sparkling wine in which the aromatic and fruity hints of Glera blend with the sophisticated and elegant notes that distinguish Pinot Noir.

Sara Milletti, foodblogger and author of the page “L’Appetito Vien Leggendo”, gave birth to a perfect marriage between the velvety and savory flavor of our Prosecco Rosé and the buttery and sweet taste of the Beneventana tart.

Here’s the recipe!

Ingredients for a ø 24cm cake mold
• 250g (about 8 oz) plain flour
• 1 egg
• 125g (about 4 oz) butter
• 100g di (about 3.5 oz) caster sugar
• grated zest of half a lemon
• pinch of salt
• icing sugar as needed

for stuffing
• 500ml (about 2 cups) milk
• 150g ( about 5 oz) caster sugar
• 3 eggs
• grated zest of half a lemon
• 2 tablespoons of Rum
• Savoiardi biscuits as needed

Preparation Method

• Begin the preparation of the Beneventana tart with the realization of the pastry. In a bowl, beat the egg with the lemon zest. Sift the flour on the pastry board and add the sugar and a pinch of salt. Add the cold butter of the fridge cut into cubes and start working with your fingertips. When the mixture has taken on a crumbly appearance, add the beaten egg and quickly knead the dough until you get a smooth and homogeneous mixture. Form a stick, wrap it with cling film and transfer it to the fridge where it will have to rest for about 30 minutes.
• Meanwhile make the cream. In a bowl put the sugar with the lemon zest. Pour the hot milk and stir with a whisk. Let it cool then add the lightly beaten eggs and rum.
• Take the pastry, place it between two sheets of baking paper, roll it with a rolling pin to the thickness of a few mm. Grease a cake tin (better with a zipper), and cover the bottom and sides with the pastry. Pierce the bottom with the tines of a fork and place over the Savoiardi biscuits in the shape of a herringbone cutting if necessary to fill the mold. Pour over them the mixture based on milk and eggs performing this operation several times to ensure that the ladyfingers were soaked completely.
• Bake in a static oven at 180°C for about 35 minutes or until the surface is golden. Bake and let cool completely. Sprinkle with icing sugar and serve the Beneventana tart by cutting into slices.

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