When you think of a tart, what comes to mind? Butter? What if I told you this tart with oil is even more delicious and crumbly than the classic one, would you believe it? Try it to believe it! A unique shortcrust, fragrant, perfect as a base for tarts with creams that your family or guests will love madly!
Since I started the collection The World of Shortcrust Pastry, from basic recipe to cookies and tarts, I haven’t stopped! A dessert that I had never prepared at home is now among my favorite recipes! Like in this case, decorated with hearts and sour cherries for Valentine’s Day, the tart is one of the most versatile desserts in pastry. Indeed, both as preparation of the base and as ingredients to use for the garnish, you never finish creating.
I chose grandma Licia’s custard to which I added mascarpone, and Fabbri 1905 syrup cherries to create this Valentine’s Day dessert crumbly and delicious. The lemon fragrance of the shortcrust that mixes with the sweetness of the cream and then meets the syrup cherries, but do I really have to tell you to try it or is it enough to look at it with your eyes! Note that the custard must be prepared in advance, it must be completely cold before it can be used for this dessert.
I will explain, also with the step-by-step video recipe, how to prepare this dessert with cream and sour cherries, with a shortcrust base with sunflower oil that I find perfect compared to the classic butter tart. I’m sure I will try the tart with extra virgin olive oil sooner or later, but not today, today I needed a shortcrust that would accompany the other ingredients for a unique taste without being heavy. An easy to prepare soft tart, with few ingredients and simple steps!
Below, if you’re curious, you’ll find the shortcrust pastry collection, with cookie and tart recipes. I’ll also leave you links to more classic tart recipes that I’ve made over the years. Among my favorites is the Linzer Torte Tart with buckwheat, fragrant and delicious with jam.
I remind you that I’ll be waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day, an unmissable appointment to start the day with a sweet or savory treat!
On the blog, you will also find the collection of sweet recipes with homemade custard, all the desserts I’ve made using this ingredient as the main feature!
You can buy the Fabbri 1905 syrup cherries in the online store using my discount code, reserved for blog readers, by writing FABBRIRICETTEDIBEA20 before completing your purchase!
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Valentine's Day
- Energy 438.24 (Kcal)
- Carbohydrates 58.34 (g) of which sugars 21.94 (g)
- Proteins 9.58 (g)
- Fat 20.74 (g) of which saturated 5.29 (g)of which unsaturated 13.82 (g)
- Fibers 6.48 (g)
- Sodium 85.88 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 24 cm oil tart
- 12.35 oz flour (320 for the dough, the rest for the preparation)
- 2 eggs (at room temperature)
- 1 egg yolk (at room temperature)
- 1/2 cup ml sunflower oil (or seed oil of your choice)
- 1/2 cup g sugar
- to taste lemon zest (finely grated or lemon extract)
- Half packet baking powder (preferably not vanilla, about 8 grams)
- 1 pinch salt
- 1 cup ml milk (at room temperature)
- 1 egg
- 2 tbsp g sugar
- 1/4 cup g flour
- to taste lemon zest (grated)
- 1.76 oz g mascarpone
- 20 syrup cherries (from Fabbri 1905)
Tools for making the oil tart
- 1 Scale
- 1 Bowl
- 1 Fork
- 1 Spoon
- 2 Small Bowls
- 1 Kneading Board
- 1 Grater
- 1 Plastic Wrap
- 1 Silicone Rolling Pin
- 1 Tart Pan
- 1 Parchment Paper
- 1 Oven
- 1 Saucepan
- 1 Small Bowl
- 1 Mixer
- 1 Hand Whisk
- 1 Piping Bag
- 1 Spatula
Recipe steps for tart with oil, custard, and sour cherries
In a small bowl with high edges, we work with the mixer the egg and sugar until obtaining a foamy cream. Then incorporate the previously sifted flour. Add the grated lemon zest. At this point, transfer the cream to a saucepan, place on the stove over low heat and gradually pour the whole milk, little by little the whole dose.
Let the cream thicken, stirring with a hand whisk. It will take about 5 minutes to thicken well, always be careful not to form lumps. The cream should be smooth, light, and soft like the one you see in the photo. When we turn off the stove, we will continue to stir the custard gently for a few minutes.
Cover the cream with a damp cloth and let it cool at room temperature. Keep in mind that to make the tart with oil and sour cherries I prepared the cream in the morning just after waking up.
We start preparing the shortcrust base with seed oil by breaking the two whole eggs in a bowl with high edges, adding the yolk and a pinch of salt, and working with a fork to incorporate air. Pour the sugar into the bowl and continue working with the fork to mix the ingredients. Add the grated lemon zest. Finally, add the dose of seed oil and continue working. Sift the flour, we will not have to add it all at once, so keep it in a small bowl and add a few spoons at a time into the bowl with the eggs.
When it becomes difficult to work the dough with the fork, we can transfer the shortcrust pastry onto a lightly floured kneading board. From here on, we work with our hands, using quick movements not to heat the dough too much. Add the reserve portion of flour. Total time is 8 minutes, as I can see from the complete video recipe recording, so do not rush and take your time. Create a nice ball, close it in a piece of plastic wrap, and place in the fridge for at least an hour.
After this time, we can proceed. Preheat the oven to 180 – 190 degrees with the static mode so it can reach temperature. Take the wooden kneading board, place a parchment paper sheet, and put the ball of shortcrust pastry in the center, rolling out the base with a rolling pin, in my case silicone, to a thickness of half a centimeter. Do not leave the shortcrust pastry too thick at this stage, as the presence of baking powder in the mixture will cause the base to rise during baking, risking it being too thick compared to the amount of cream filling.
Take the tart pan you chose, in my case heart-shaped given the approach of Valentine’s Day, and transfer the parchment paper with the shortcrust base with seed oil inside it. Prick the base with the fork tines. Gently adjust the edges with your fingers, trim the excess parts with a knife that we will use to create decorative hearts as you can see in the video recipe below the first photo. Trim the excess edges of the parchment paper with scissors.
Now, work the custard by adding the dose of mascarpone, using a spatula to blend the cheese with upward and downward movements. Then move the obtained cream to a piping bag with a wide nozzle and fill the tart base.
Then, create the decorative hearts by quickly re-kneading the excess shortcrust with your hands, roll it out with the rolling pin, and use a heart-shaped cutter to create the heart. Place them gently on the cream and bake after closing the tart edges inwards with the fork tines.
Bake and let cook for 35 to 40 minutes, do not move away from the oven in the last few minutes to check the baking. Once ready, let the tart cool at room temperature for at least one hour before proceeding. As I recommend many times, do not rush when preparing a dessert; it’s never a good advisor.
Shortly before serving the tart with oil and custard to our family, guests, or the person we love, we will decorate it with Fabbri 1905 syrup cherries. Place them here and there on the tart surface, and if you like, sprinkle with powdered sugar.
All that’s left is to wish you bon appétit, remind you that I’ll be waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day and many other curiosities live from my kitchen!
Storage and variations:
You can store the tart with oil, cream and sour cherry in a covered cake container for a couple of days. I advise not to sprinkle with powdered sugar the tart, as humidity will absorb it, making it no longer visible. It will remain crumbly for days, I assure you.
You can vary certainly many ingredients, from cream with or without mascarpone. I indeed added mascarpone to give more consistency to the custard since I was going to bake the tart with cream in the oven. You can then replace the sour cherries if you don’t have them or don’t like them, remember my discount code if you want to buy them: FABBRIRICETTEDIBEA20.
You can replace the butter with the dose of seed oil, about 150 grams of butter, you will need to work the shortcrust pastry well before the butter melts with the heat of working with your hands.
Last variation, as I have written other times, powdered sugar is not my favorite but for the photos of this oil-based tart I made the sacrifice and sprinkled with non-vanilla powdered sugar.
FAQ (Frequently Asked Questions)
Curiosity: talking with my beautician about this tart, it came up that this recipe is parallel to pasticciotti, those desserts with cream and sour cherries that I always plan to make and then never do. I need to find the mold so I can offer you this recipe as well!
