The Grandma’s soft tart is an easy and delicious dessert! On the blog, you will also find the soft tart with Nutella and the soft tiramisu tart. Naturally, we can’t forget the savory version: the savory soft tart with ham and mozzarella. Today’s dessert is fluffy and creamy at the same time, you can prepare it the day before (or freeze the base), making it ideal not only for our children’s snack but also for buffet and birthday parties.
If you are looking for more tart recipes, check out these:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 306.06 (Kcal)
- Carbohydrates 42.55 (g) of which sugars 25.62 (g)
- Proteins 5.50 (g)
- Fat 14.07 (g) of which saturated 2.84 (g)of which unsaturated 10.42 (g)
- Fibers 0.55 (g)
- Sodium 9.90 (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
- 3 egg yolks
- 1/3 cup sugar
- 1 cup milk
- 2 tbsps potato starch
- 2 tbsps all-purpose flour
- 1 packet vanillin
- 1/4 cup pine nuts
- 2 eggs
- 1/2 cup sugar
- 1/3 cup milk
- 1 tbsp baking powder
- 1 cup all-purpose flour
- 5 tbsps sunflower oil
Tools
- 1 Mold
- 1 Whisk
How to Prepare Grandma’s Soft Tart
First, prepare the cream which needs to cool thoroughly: beat the egg with the sugar, then add the sifted flour.
Pour the mixture into a pot. Then add the lemon zest
Cook over low heat while continuing to stir with a whisk until it thickens.
Then pour the mixture into a bowl and cover with cling film to prevent a skin from forming on the surface.
In a large bowl, beat the eggs with sugar and vanillin with a mixer until they become frothy.
Then add the oil and milk and mix with a whisk.
Incorporate the sifted flour and baking powder.
Pour the prepared mixture into a 11.5-inch smart mold and bake in a static oven at 350°F for 25-30 minutes.
After the baking time, remove it from the oven and let it cool on a wire rack, then flip it and pour the prepared cream over it.
Lightly toasted pine nuts in a pan and a generous dusting of powdered sugar.
Storage and Tips for Grandma’s Soft Tart
Grandma’s soft tart can be stored at room temperature for up to 3 days. If you wish, you can moisten the base of the cake with a liqueur, and instead of pine nuts, you can use almond flakes.
