The half butter half EVO oil tart is a cake with a shortcrust base, perfectly combining these two ingredients.
I’m honest, I really love olive oil crust and I rarely make the butter one. So for this recipe, I wanted to try this combination that we liked so much, and I hope you will too if you try it.
I like to make cookies and tarts by replacing butter with seed or EVO oil.
Here are some suggestions for oil-based shortcrust preparations:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 200.05 (Kcal)
- Carbohydrates 23.86 (g) of which sugars 6.35 (g)
- Proteins 5.56 (g)
- Fat 9.48 (g) of which saturated 3.66 (g)of which unsaturated 1.95 (g)
- Fibers 2.01 (g)
- Sodium 111.09 (mg)
Indicative values for a portion of 35 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
Let’s see what we need to prepare the recipe
- 2 eggs (whole)
- 1/3 cup sugar
- 4 tbsp butter
- 1/4 cup extra virgin olive oil
- 1 tsp baking powder
- 1 tsp vanilla essence
- lemon zest (from 1 whole lemon)
- 1 pinch fine salt
- 2 2/3 cups spelt flour
Tools
To make the tart, I used a glass pie dish for which I’ll provide all the details below.
I found it perfect for my dessert.
I also find the silicone pastry board really useful for kneading, as well as the baking mats, which I now use instead of parchment paper.
If you’re interested in purchasing the items I used, just click on the Amazon icon next to the item.
- 1 Pie dish round glass
- 1 Fork
- 1 Pastry board silicone
- 1 Teaspoon
Steps
Take a container and pour in the eggs, sugar, and grated lemon zest, then start mixing with a whisk or fork. Now add the pinch of salt, vanilla essence, softened butter, and extra virgin olive oil.
Lastly, incorporate the flour and the baking powder. As for the flour, I used spelt flour, but if you want to use all-purpose flour or another type, it might just change the liquid absorption, so you might need a bit more of the all-purpose flour to compact.
The dough block once assembled, should always be soft but not sticky to the touch. At this point, put the dough in a container covered with plastic wrap and let it rest in the fridge for about an hour.
After the resting time, take the dough block and roll out the shortcrust. I spread peach jam over the surface, and decorated as you see. You can decorate it however you like; with tarts, you can be creative with garnishes. I made the lines on the edge with the tines of a fork.
Bake in a preheated static oven at 340°F for about 25 minutes. Always do the toothpick test and adjust according to your oven.
Take it out of the oven and enjoy this half butter half EVO oil shortcrust that smells like home.
Preserving the Half Butter Half EVO Oil Tart
If you don’t eat it all right away, the half butter half EVO oil tart can be stored under a glass dome for 3/4 days.
FAQ (Frequently Asked Questions)
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