How to make a beautiful two-flavor tart in no time.
Simple, quick, delicious.
Today I will explain with step-by-step photos how to make a beautiful two-flavor tart in no time, a great idea to enjoy on any occasion. With the special shortcrust pastry, you will not only have a dessert that is beautiful to look at but also delicious to eat.
You can fill the two-flavor tart with different flavors of jam, mascarpone cream, vanilla custard, chocolate custard, pistachio cream, hazelnut cream, almond cream, Nutella, or whatever you prefer.
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Shortcrust Ingredients:
- 2 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 3 or 4 egg yolks
- 10 1/2 tbsp butter
- 1/2 cup powdered sugar
- 1 1/4 tsp baking powder
- 1 pinch salt
- Fillings to taste (jams, creams, Nutella, etc…)
Tools
- 1 Worktop
- 1 Pastry Wheel
- 1 Tart Pan
- 1 Oven
Steps
Place the sifted flour on a worktop, add the potato starch, baking powder, and powdered sugar, also sifted, add a pinch of salt and mix them all together.
Gather the powders into a mound, make a well in the center, and place the butter cut into small pieces in it.
Knead with your fingertips until you get a crumbly mixture.
At this point, add the vanilla and then 3 egg yolks and start kneading quickly until you get a smooth and homogeneous dough. If necessary, add a little more yolk (depending on the size of the yolks). You should get a dough that doesn’t stick to your hands. At this point, the shortcrust pastry is ready to be used.
Place the flour, potato starch, a pinch of salt, baking powder, and powdered sugar in the blender 10 secspeed 1.
Add the butter 20 secspeed 4.
Add 3 egg yolks 30 secspeed 3.
Transfer the mixture to a worktop and finish kneading quickly. If necessary, add a little more yolk. You should get a smooth dough that doesn’t stick to your hands.
The shortcrust pastry is ready.
Butter a 11-inch tart pan.
Take some shortcrust pastry and with your hands form balls slightly larger than a walnut. Once all the balls are ready, place them in the pan leaving some space between each other as seen in the photo.
Once all the balls are placed, press them with your fingers so that they touch each other (as shown in the photo below).
Cover the handle of a pastry wheel with plastic wrap.
Insert the handle into each flattened ball and make holes (you need to push the handle deep).
Cover with plastic wrap and put in the fridge for 20 minutes.
After 20 minutes, preheat the oven to 356°F.
Wait 10 minutes for the oven to heat up, then take the tart from the fridge and bake it in the lower middle part of the oven (just above the base).
Bake the tart at 356°F until golden brown, about 15–20 minutes, but it depends on your oven, check after 15 minutes.
Remove from the oven, let it cool completely before filling it.
Here’s how to make a beautiful two-flavor tart in no time.
You can fill it with different flavors of jam, mascarpone cream, vanilla custard, chocolate custard, pistachio cream, hazelnut cream, almond cream, Nutella, or whatever you prefer.
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