Soft tart base with a smart mold, quick, soft, and melting, the recipe to make it at home in a few minutes, you only need a bowl and a hand whisk. Of course, you also need the smart mold, the one with the groove inside, which allows creating a tart with a cavity, perfect to fill with your favorite cream. Preparing this base is easy and quick, I recommend preparing the mold right away, then turn on the oven so that in the short time, about 5 minutes, it takes to prepare it, the oven is already at temperature. Being a low cake, the baking is also quick, about 20 minutes and it’s ready; to be honest, I baked it even less this time because I accidentally set the fan oven, and luckily I noticed, so after about 17 minutes it was already ready. Let’s see how to prepare it.
- Difficulty: Very Easy
- Cost: Very Cost-effective
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for soft tart base
- 1 2/3 cups all-purpose flour
- 1/2 cup sugar
- 2 medium eggs
- 5 tbsp butter
- 1/4 cup milk
- 2 tsp baking powder
- Flavoring (choose from vanilla, orange, lemon etc.)
- butter and breadcrumbs for the mold
Tools for preparing the soft tart base
- 1 Bowl
- 1 Smart mold
- 1 Hand whisk
- 1 Spatula
- 1 Oven
Steps to prepare soft tart
First, prepare the 24 cm smart mold, grease it and sprinkle with breadcrumbs, the breadcrumbs replace the flour for a more golden color.
Turn on the static oven to 350°F.
Now we dedicate ourselves to preparing the batter, it will only take a moment. In the bowl, we put flour, sugar, baking powder, and flavoring; I used vanilla. Mix and then add the 2 medium room-temperature eggs, start mixing with the whisk, then add the milk and mix again, and finally the melted butter, quickly mix to obtain a smooth, lump-free mixture.
Pour the mixture immediately into the mold and level it with a spatula.
Bake immediately in a hot static oven at 350°F for about 20-25 minutes, or until a toothpick test comes out dry.
When it’s ready, turn it onto a serving tray, let it cool well before filling.
There is no need to soak this base before filling it.
A little tip, the less we work the ingredients, the better it is, the cake comes out even softer and more melting, I do not recommend whisking eggs and sugar; I’ve done it other times, but it definitely comes out better this way.
We can use other liquids instead of milk to flavor.
