The soft tart with cream and strawberries is a fresh and delicious cake perfect to serve as a dessert. A soft base filled with a cold, no-bake cream made with cream and mascarpone, delicious little strawberries for garnish, and it’s ready right away. Perfect for summer! To make the soft tart with cream and strawberries you need the smart mold or the Mary Ann mold which I prefer because the groove is deeper and can hold a larger amount of cream. If you don’t like strawberries, you can try the soft tart with peaches.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 40 Minutes
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 eggs
- 100 g sugar
- 100 ml rice oil (or other seed oil of choice)
- 130 ml milk
- 150 g rice flour
- 38 g cornstarch
- 9 g baking powder
- as needed butter and rice flour for the mold
- 500 g fresh whipping cream
- 500 g mascarpone cheese
- 65 g powdered sugar
- 30 ml dry Marsala
- 60 ml water
- 30 g powdered sugar
- as needed fresh mint
- 15 strawberries
Tools
The Mary Ann mold creates a cavity to be filled with cream. It is necessary for soft tarts. It is called the smart mold. I chose the one you find below because it creates a deeper cavity that accommodates a greater amount of cream.
- 1 Kitchen Aid Artisan Stand Mixer
- 1 Mary Ann Mold
- 1 Piping Bag
- 1 Nozzle 1 M
Steps
Prepare the gluten-free base: in the bowl of the stand mixer or with an electric mixer, work the eggs with the sugar until they are light and frothy. Add the flour with the cornstarch and baking powder and mix well. Slowly add the rice oil or another seed oil of choice and the milk, continuing to mix with the beaters. Also add the vanilla extract or vanillin. Pour the mixture into the dedicated Mary Ann mold, greased and floured with rice flour, and bake in a preheated oven at 350°F (180°C) for 20/25 minutes. Always do the skewer test to be sure the cake is cooked because there is a difference between ovens. When the cake is cooked, remove it from the mold and let it cool.
I use a gluten-free base because for this type of cake it holds the filling and syrup very well, and it is so good that no one would ever say it is a gluten-free recipe. Always remember that “without should not feel like without”.
In a bowl, mix the dry Marsala with water and sugar and set aside. I don’t do this step on the heat because the intent was to keep that hint of alcohol which evaporates when heating the syrup. However, if you prefer, you can safely proceed to prepare the syrup on the heat. But let it cool before using. Set the syrup aside.
In the bowl of the stand mixer, combine the fresh whipping cream, mascarpone, and powdered sugar. Whip until you get a smooth, firm, and steady mixture. Then transfer it into a pastry bag with a Nozzle 1 M while keeping aside three tablespoons of the mixture.
Soak the tart base with the Marsala syrup. Cover the base with the three tablespoons of cream set aside and complete with rosettes of the mixture creating concentric circles starting from the outer circumference to the center. If there are small empty spaces between one rosette and another, fill them with tufts of cream. Decorate as desired with washed and stemless strawberries and mint leaves. Let the cake rest in the refrigerator until ready to serve.
Notes
The quantity of cream is abundant: I used what was left to fill some eclairs. If you want, you can reduce to 400 grams of cream, 400 grams of mascarpone, and 50 grams of powdered sugar.
