The tart with whipped shortcrust pastry is a refined and delicate variant of the classic tart, perfect for those who love crumbly and buttery desserts. The whipped shortcrust is characterized by its soft and airy texture, achieved by whipping butter with sugar until fluffy before adding the other ingredients. This dough, softer than the traditional shortcrust, is piped with a pastry bag, creating decorative edges and a smooth base that melts in your mouth. Filled with jam, cream, or chocolate, the tart with whipped shortcrust is ideal for an elegant snack, a special breakfast, or as a dessert to offer on any occasion. If you love tarts, try the jam tart, the cream and amaretti tart, the milk cream tart or the Beneventan tart.
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OTHER TARTS
Almond tart
Soft tart with mascarpone and pistachio
Tart without butter and eggs
lemon cream tart
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the tart with whipped shortcrust pastry
- 7 oz butter
- 3.5 oz powdered sugar
- 2 eggs
- 2 1/4 cups all-purpose flour
- 2 tbsps cornstarch
- 1 pinch salt
- 1 tsp vanilla extract
- 12 oz jam
Tools
- Electric Beaters
- Pastry Bag
- Cake Pan 8 3/4 inches
Steps for making the tart with whipped shortcrust pastry
In a bowl, place the room temperature butter cut into pieces. Work with the electric beaters, adding the powdered sugar. Once you have obtained a cream, add one egg at a time, they must be at room temperature. Add the second only when the first is incorporated.
Add the sifted flour with the cornstarch, incorporating it in several times and mixing with a spoon. Scent with vanilla extract, a pinch of salt, and the shortcrust is ready. Place it inside a pastry bag.
Line the cake pan with parchment paper. Using the pastry bag, form the base. I then flattened it with a spoon. Spread the jam you prefer. Using the pastry bag with a smaller nozzle, form strips creating diamonds.
Bake at 350°F, static, for 45 minutes. Let it cool and serve with powdered sugar.
Storage
Store the tart under a glass dome.
