The soft tart with cream and strawberries is a colorful, delicious, and easy-to-make dessert. Ideal as a dessert or birthday cake.
A classic of my desserts when I have friends at my house.

Very easy and perfect for those with little experience with shortcrust pastry, just use the clever mold with the step, or if you don’t have the raised edge mold, you can use a regular tart mold and then dig a little in the center to create space for the cream.

Fill the soft base with the classic custard, decorate with lots of red, fragrant strawberries, and finish the dessert with ready-to-use clear spray gelatin, neutral in taste, to protect and polish tarts, fruit cakes.

Difficulty: Very Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 12
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

280.40 Kcal

calories per serving

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Energy 280.40 (Kcal)
Carbohydrates 50.07 (g) of which sugars 35.31 (g)
Proteins 5.84 (g)
Fat 7.79 (g) of which saturated 2.29 (g)of which unsaturated 5.19 (g)
Fibers 1.07 (g)
Sodium 158.07 (mg)

Indicative values for a portion of 100 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 the Soft Tart with Strawberries

Soft Tart with Strawberries

2 eggs
140 g sugar (erythritol)
3.4 tbsp sunflower oil
1 cup all-purpose flour
1/4 cup milk
1.5 tsp baking powder
1 lemon (grated lemon peel to taste)
1/3 cup cornstarch
1 pinch salt
2 cups milk
1/3 cup all-purpose flour (or cornstarch)
2 eggs (whole)
120 g sugar
1 lemon (the peel of one lemon)
100 ml water
35 g sugar (erythritol)
14 oz strawberries
1 lemon (lemon juice)
60 g sugar (erythritol)
as needed spray gelatin

Tools

Mold with step – clever mold
Electric Beater
Bowl
Food Scale

Preparation of the Soft Tart with Strawberries

Let’s prepare the base

Put the 2 whole eggs in the bowl (the eggs should be at room temperature).
Add the sugar and a pinch of salt (optional grated lemon peel or vanilla flavor).
Turn on the whisks and whip the mixture.
I used the stand mixer, but electric whisks are also fine.
The mixture should be fluffy and light.
(To achieve this result, the whisks should run for 10 min.)
Gently combine oil and milk with a spatula.
Add flour, cornstarch, and baking powder (sifted) to obtain a smooth and homogeneous dough.
Mix with the spatula from the bottom up.
To incorporate air without deflating the mixture.
Butter and flour the clever tart mold and pour the mixture, then bake at 356°F (180°C) for 20/25 min.
Once cooked, flip it onto a serving plate and let it cool.
Preparation of the custard; https://blog.giallozafferano.it/gustoamoreefantasie/crema-pasticcera/
Let it cool covered with plastic wrap.
Cut the strawberries, some will be used for decoration.
Cut some into small pieces and macerate with the juice of a lemon and sugar. The macerated strawberries will then be strained, and the juice should be set aside.
In a small saucepan, add water and sugar, heat and bring to a boil. Let it cool.
Once cooled, add the strained juice of the strawberries. The syrup is ready.
Once the tart has cooled, proceed with the syrup. Spread the custard and decorate with strawberries.
Finish by spraying the ready-to-use clear spray gelatin, neutral in taste, to protect and polish tarts and fruit.
Enjoy your meal.