The soft tart is nothing more than a fluffy cake baked in a peculiar mold called “clever mold“, its characteristic is an outer groove that, during baking, creates a raised edge perfect for filling with creams of all kinds.
The basic recipe is very simple and quick, unlike shortcrust pastry it doesn’t require rest times and bakes in a few minutes, becoming similar to a sponge cake, although softer and moister.
With a bit of creativity, you can create very soft tarts perfect for any occasion. My favorite version is the classic pastry cream and strawberries, but you can have fun creating many delicious combinations like coffee and chocolate mascarpone cream, chantilly and fresh fruit or white chocolate and salted caramel namelaka.
The base of the very soft tart doesn’t really need a soaking but I always add it, as it enhances the flavor, makes it even softer, and helps it last longer; you can create a real soaking with water, sugar and liquor, or use milk, coffee, or fruit juice.
If you love pastry as much as I do, don’t miss the basic recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 393.69 (Kcal)
- Carbohydrates 57.71 (g) of which sugars 29.19 (g)
- Proteins 7.80 (g)
- Fat 16.14 (g) of which saturated 3.47 (g)of which unsaturated 11.75 (g)
- Fibers 0.91 (g)
- Sodium 35.05 (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
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup peanut oil (or 5 tbsps of melted butter)
- 3 1/2 tbsps milk
- 2 eggs (medium, mine weighed 110 g)
- 2 tsps baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
Tools
- 1 Bowl
- 1 Scale
- 1 Electric Whisk
- 1 Baking Pan for soft tart or "clever mold"
Procedure
Sift the flour with the baking powder.
Pour the eggs into the bowl, add the sugar, and whisk them with the electric whisks until they are fluffy and foamy, tripling in volume.
Add half the flour while continuing to whisk the mixture, then add the oil.
Incorporate the remaining flour, then finally add the milk, lemon zest, and vanilla.
The batter is ready.
Pour the batter into the greased and floured soft tart mold.
Bake the cake in a preheated static oven at 338°F for about 20 minutes (the cooking time depends on the power of your oven).
Do the skewer test to check the cooking; if needed, extend it by 5 minutes, but be careful not to overcook it; otherwise, it will become dry.
If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
Soft tart is ready, remove it from the oven, wait a few minutes, then turn it upside down on a cake rack. Let it cool completely, and fill it as you like.
Advice
Storage
The soft tart keeps at room temperature for 2/3 days, well covered
The filled soft tart keeps in the refrigerator for about 4 days, depending on the creams you have used.
You can freeze it and use it when needed.
***********************
For advice on making the recipes, contact me on FACEBOOK and follow me on INSTAGRAM to not miss the video tips!
Send me your photos, I will gladly publish them on my social networks
