A fresh summer dessert, the upside-down tart with summer fruits, ideal for parties, breakfast, or a snack.
This type of “soft tart” is usually called a Californian cake or a tart with a clever mold.
What is meant by a clever mold? It’s a cake mold that is then turned over to create a nice cavity to pour the cream with a soft sponge-like shell.
Try looking at other fruit tarts as well, they might interest you like this Upside-Down Tart with Summer Fruits
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Upside-Down Tart with Summer Fruits
- 1 2/3 cups type 2 flour
- 1/4 cup cornstarch
- 1/2 cup whole cane sugar
- 1/4 cup sunflower oil
- 1 cup cup almond milk
- 1 packet baking powder
- 1 pinch unrefined sea salt
- 2 cups cups almond milk
- 1/4 cup cornstarch
- 1/4 cup whole cane sugar
- 1 pinch unrefined sea salt
- 1 tablespoon lemon (zest)
- 1 pinch turmeric powder
- 3/4 cup strawberries
- 3/4 cup raspberries
- 3/4 cup blueberries
- 4 figs
- 1 nectarine
- 2 sprigs red currants
- 10 leaves mint
Tools
- 1 Tart Pan
Steps
In a bowl, combine the flour, cornstarch, sugar, pinch of salt, grated lemon zest, and baking powder.
Separately, emulsify the almond milk with the oil and then pour it over the dry ingredients, mixing until you have a soft batter.
Grease the mold well and sprinkle with breadcrumbs, pour the batter, and bake in a static oven at 356°F for thirty minutes.
Remove from the oven and let cool before turning the cake onto a plate.
In a saucepan, gently bring the plant-based milk to a boil, pour in the cornstarch, sugar, lemon zest, pinch of turmeric and pinch of salt.
Continue stirring until the cream thickens, it will take about ten minutes.
As the cream cools, remove the cake from the mold by gently flipping it onto a serving plate.
Spread your cream on the cake, let it cool, in the meantime wash and prepare the fruit and then also decorate with mint leaves.
Tips from Thyme and Lentils
You can add almond flour, or grated coconut instead of cornstarch, or even cocoa to the batter. You can lighten the batter by using water instead of plant-based milk.
You can replace the classic cream with frangipane cream or rice cream. Finally, you can prepare the same cake in every season with different fruits.
