INSTRUCTIONS

1. Begin to prepare the base: Blend the Forno Bonomi Amaretti in a blender to obtain a fine powder texture. Melt the butter over low heat in a small saucepan until it is completely dissolved.
   
   
2. Pour the Amaretti powder into a bowl, and add the melted butter, and stir very carefully. Pour the mixture into a hinged tart mould with a removable bottom, distribute the mixture on the bottom and edges, compacting it with a spoon to create a uniform layer.
   
   
3. Refrigerate and in the meantime prepare the filling: with the help of an electric mixer, whip together the mascarpone, vanilla, and very cold cream. When the cream begins to become firm, continue to whip adding a little at a time the 50g of icing sugar. Pour the frosting over the Amaretti tart and level the surface.
   Refrigerate for at least 5 hours.
   
   
4. Cut the strawberries into pieces, sprinkle with lemon juice and spoonful of icing sugar and then, stir carefully. Fill the mascarpone tart with the strawberries and brush them with a little jam, to add a shiny final touch.
   
   
5. Decorate with edible flowers and serve.