Soft tart with lemon custard, the quick and easy dessert that saves you on any occasion. Why does the soft tart always save you? Easy, because you can make it in 2 minutes, just a bowl and a whisk, even a manual one works great. The trick to getting a soft and melt-in-your-mouth tart is in the quick processing of the ingredients. Once you put it in the oven, you can focus on the filling. I chose a quick lemon custard, with lemon juice, easy and without waste, using whole eggs. You just need to take care to cool the custard, but of course, you can pour it over the dessert while hot, without using a piping bag. If you want to use a piping bag like me, here’s the trick: use a large bowl, preferably ceramic, and place it on a marble or granite grate, and you’ll see in an instant the custard will be ready to distribute with a piping bag over the cake. You may not believe it, but it’s true, this base, being made with butter, doesn’t need any soaking. Its goodness lies in the melt-in-your-mouth texture of the base that pairs perfectly with the creaminess of the lemon custard. If you don’t like lemon, you can replace it with more milk and use a good vanilla extract, or cocoa for a chocolate custard, or any other cream you like.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for soft tart with lemon custard
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 medium eggs
- 5 tbsps butter
- 1/3 cup milk
- grated lemon zest
- 2 tsps baking powder
- 1 1/2 cups milk
- 2/3 cup lemon juice
- 1/2 cup sugar
- 5 tbsps cornstarch
- 2 medium whole eggs
Tools to prepare the soft tart with lemon custard
- 1 Small saucepan
- 1 Kitchen spatula
- 1 Bowl
- 1 Whisk
- 1 Smart mold
Steps for preparing the soft tart with lemon custard
In a bowl, quickly mix eggs and sugar with grated lemon zest, add milk and melted butter, mix quickly, then add flour and baking powder and mix very quickly.
Pour the mixture into the greased and breadcrumb-coated smart mold for soft tart, for a beautifully golden tart. Level with a spatula and bake in a preheated oven at 350°F for about 20-25 minutes. Remove from oven and let cool.
Meanwhile, prepare the lemon custard. In a saucepan, put flour or cornstarch with sugar, mix with a spatula, add eggs and mix until smooth, then add milk and mix, finally add lemon juice.
Cook, stirring continuously, until it boils. At that point, the custard will be quite thick, place it in a large bowl and cover with plastic wrap in contact and let it cool completely.
When the 2 bases are cold, work the custard with a whisk, put it in a piping bag, and fill the soft tart base, after turning it onto a tray, with many swirls of custard all over the surface. If you wish, you can add fresh fruit; remember to use fruit that doesn’t brown or use a gel, even spray to preserve it best.
Once filled, the soft tart with lemon custard should be stored in the fridge. Remember to take it out shortly before serving, so you can enjoy all its wonderful melt-in-your-mouth texture. Remember, the less you work the dough, the better it is, the more melt-in-your-mouth the tart will be, and even without soaking, it will be fabulous.
