The half butter half evo oil tart is a cake with a shortcrust base that perfectly combines these two ingredients.
To be honest, I love oil-based shortcrust and rarely make the butter version. So for this recipe, I wanted to try this combination which we enjoyed so much, and I hope you will too, if you make it again.
I like making cookies and tarts by substituting butter with seed oil or evo oil.
Here are some suggestions for oil-based shortcrust preparations:
- Difficulty: Easy
- Cost: Affordable
- 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
- 1/4 cup butter
- 3 1/2 tbsp extra virgin olive oil
- 1 tsp baking powder
- 1 tsp vanilla essence
- lemon zest (1 whole lemon)
- 1 pinch fine salt
- 2 1/2 cups spelt flour
Tools
To make the tart, I used a glass baking dish for which I’ll provide all the details below.
I found it perfect for my dessert.
The silicone rolling mat is also very useful for kneading, as are 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 Baking Dish round glass
- 1 Fork
- 1 Rolling Mat silicone
- 1 Teaspoon
Steps
Take a bowl and pour in the eggs, sugar, and grated lemon zest. Start mixing with a whisk or fork. Now also add the pinch of salt, vanilla essence, softened butter, and extra virgin olive oil.
Finally, incorporate the flour and vanilla baking powder. As for the flour, I used spelt flour, but if you want to use all-purpose or another type, no problem. It may only affect the liquid absorption, so with all-purpose flour, you might need a bit more to compact.
The dough, once assembled, should always be soft but not sticky to the hands. At this point, place 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 out and roll out the shortcrust. I spread peach jam over the surface, and decorated as you see. You can decorate as you like, with tarts, you can have fun with garnishes. I recreated the lines on the edge with the tines of a fork.
Bake in a preheated oven at 340°F (170°C) for about 25 minutes. Always do the toothpick test for doneness and adjust based on your oven.
Take it out of the oven and enjoy this shortcrust with half butter and half evo oil that smells like home.
Preservation of the Half Butter Half Oil Tart
If you don’t eat it first, the half butter half oil tart keeps under a glass dome for 3/4 days.
FAQ (Frequently Asked Questions)
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