Have you ever become so passionate about a particular recipe that you end up making it countless times? That’s the case with this soft tart, which is a very versatile dessert base and should be present in every recipe book for those who love baking for fun or profession, including beginners! Believe me, it comes together in no time, allowing you to create a spectacular dessert with just a few simple steps even if you’re not familiar with pastry! Anyone who knows me knows that whenever I want to impress new guests without spending too much time making more complex desserts, I choose this tried and tested recipe, varying the filling of course. The only thing you need to make this dessert is the special mold, called furbo, which, thanks to a groove at its base, allows you to create a perfect cavity for the filling. Today, I made my tart to celebrate my sister’s name day and to thank her and my brother-in-law for gifting me a jar of homemade chestnut cream, which was out of this world, and I used it here with great success! Once the tart is baked, you can flip it over, and it will be a breeze to spread a dense and rich cream like this one and garnish it as you wish!
Other sweet and savory ideas with the soft tart base can be found here:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 28 cm tart mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠️ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 1/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup hazelnut yogurt (or plain)
- 3 eggs
- 3 1/2 tbsp peanut oil
- 1/2 packet baking powder
- 1 pinch baking soda (optional)
- 1 pinch Salt
- 1/3 cup milk
- 4 tsp water
- 1 tsp vanilla extract
- 9 oz chestnut cream
- 2/3 cup fresh liquid cream
- as needed hazelnut wafer (or other if desired)
- 2 tsp powdered sugar
Tools
- 2 Mixing Bowls
- 1 Spatula
- 1 Tart Mold
- Electric Whisks
Preparation
Prepare the tart according to the basic recipe. Remove the parchment paper disc, and with a spoon moisten the base with the non-alcoholic soaking syrup* by mixing water, milk, and vanilla extract well, and spread your cream inside the groove with the help of a spatula, taking care not to go over the edges (fig. 1).
Level it and, if you like the ribbed effect I created, you can go over the entire surface with a flexible serrated spatula, but it’s optional (fig. 2).
In the meantime, whip the cream until stiff with 2 heaping teaspoons of powdered sugar. The cream must be cold to whip well. A small trick is to place the cream carton in the freezer for 5-10 minutes at most before using it. This way, you ensure the product is at the ideal temperature. Moreover, it might be useful to also put the bowl in which you’ll whip the cream and the electric whisks in the freezer. This way, there won’t be a thermal shock, and the cream will whip more easily (fig. 3).
Decorate as you like, garnishing with cookies, wafers, or whatever your imagination suggests.
And voilà… the soft tart with chestnut cream and whipped cream is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉The soft tart with cocoa, chestnut cream, and whipped cream keeps in the fridge within an airtight container, preferably glass, for 2-3 days.
Tips, notes, variations, and suggestions
🔵* The soaking syrup in this recipe is non-alcoholic, but nothing prevents you from using an alcoholic version like rum syrup or maraschino. For a filling with diplomatic cream, a syrop with alchermes, amaretto, or Strega liqueur, which goes well with cocoa and chestnut cream, is preferable.
