The soft base for tart is a great alternative to the classic shortcrust pastry, and with my foolproof recipe, creating irresistible desserts is a breeze!
Unlike shortcrust pastry, which is crumbly and buttery, this base has a structure more similar to a low sponge cake, but with greater compactness, allowing it to better support fillings without breaking or becoming overly moist.
It makes it perfect to be accompanied by creamy layers, without creating too marked a detachment between the shell and the filling.
It does not require resting times in the refrigerator, does not need to be rolled out with a rolling pin, and does not risk breaking during processing. The dough is simply poured into the mold and baked directly, resulting in a more practical option for those with less experience in baking or little time available.
It can be paired with custard, chocolate ganache, mousse, whipped cream, and fresh fruit, adapting to different tastes and various occasions. Furthermore, thanks to its neutral and delicate taste, it can be enriched with aromas like vanilla, citrus, or spices to create customized variations.
My version is obviously butter-free, making it an ideal choice for those who want a less caloric dessert.
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Preparation of the Soft Base for Tart
- 2 eggs
- 1.25 cups type 1 flour
- 0.4 cups potato starch
- 1/3 cups plant-based milk or semi-skimmed milk
- 1/3 cups sunflower seed oil
- 1 lemon
- 0.5 cups sugar
- 1.2 tsp baking powder
- 1 pinch fine salt
Tools
- 1 Mixer
- 1 Smart mold
- 1 Lemon grater
- 1 Bowl
Steps for Preparing the Soft Base for Tart
To prepare the delicious soft base for tart, you can use either the planetary mixer, as I did, or the electric mixer.
Thoroughly wash a lemon and grate with a lemon grater, keep aside
Break the eggs into the bowl of the planetary mixer or a bowl, along with a pinch of fine salt and sugar, and beat until you get a frothy mixture.
Keeping the planetary mixer or electric whisks on, pour the sunflower seed oil first and then the oat milk or semi-skimmed milk.
Then add the flour, baking powder, and grated lemon zest. Mix everything well and pour into a smart mold for tarts of d.28, oiled and floured.
Bake at 340 degrees Fahrenheit for about 20 minutes. Before removing from the oven, do the toothpick test to ensure it’s well-cooked, especially on the edges.
Once baking is complete, remove from the oven and let it cool completely at room temperature.
Once cool, use a spatula to help detach the edges from the mold, and turn it out onto a serving plate.
And the soft base for tart is ready to be filled as you like!
Happy baking from Barbara!
Storage and Tips
If not filled, the base can be stored under a cake dome or wrapped in plastic wrap for 2-3 days.
It is important to keep it in a cool, dry place, away from heat and moisture, to prevent it from drying out or losing its softness.
If the tart is already filled with creams, whipped cream, or fresh fruit, it should be stored in the refrigerator, covered with plastic wrap or in an airtight container, for 3-4 days.
Before serving, I recommend leaving it at room temperature for at least 15-20 minutes, so the base regains its softness
The soft tart base can be frozen, preferably without filling, for up to 2 months wrapped in plastic wrap or in an airtight container
To defrost it, let it sit at room temperature for a few hours or in the refrigerator overnight.
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