The light cocoa cream tart is a light cake that will fully satisfy your sweet cravings.
The base is made with a lightly sweetened oil shortcrust pastry and the filling consists of a cocoa cream that is quickly prepared with only 3 teaspoons of sugar. To top it off, puffed spelt and quinoa.
If you like pastries, check out these other recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need for the recipe
- 2 eggs
- sugar (2 oz)
- spelt flour (2 1/2 cups)
- vegetable oil (1/3 cup)
- lemon zest (zest of 1 lemon, grated)
- baking powder (1 tbsp)
- 1 pinch fine salt
- unsweetened cocoa powder (1/4 cup)
- milk (2 cups)
- 3 teaspoons sugar
- cornstarch (5 tbsp)
- A few drops almond essence
Tools
No particular tools required.
Steps
In a bowl, whisk the eggs with the sugar. Then add the oil slowly, the pinch of salt, and the grated zest of one lemon.
At this point, sift the flour and baking powder and gradually incorporate and knead until a nice dough forms.
Take your baking pan, grease and flour it. For my tart, I used a rectangular pan of 8 inches. You can easily use a round pan of the same size max 9 inches if you want it higher like mine.
Roll out the dough and now prepare the cocoa cream.
Take your pot and without placing it on the cooktop, add the unsweetened cocoa, cornstarch, and sugar. Mix them well together. At this point, start pouring the milk slowly, add the drops of almond essence, and dissolve the powders well.
When all the ingredients are combined, move the pot to the cooktop and bring to a boil while stirring.
When the mixture starts to boil and the cream begins to thicken, it means it’s ready.
Take the pastry you already lined in the pan, and add the cocoa cream filling. Sprinkle the surface with puffed spelt and quinoa (if you have them at home, otherwise omit this ingredient). Prepare the strips for decoration and bake at 355°F static, preheated for about 25 minutes.
Always do the toothpick test to check if it is cooked.
After the cooking time, take it out of the oven, let it cool slightly and enjoy your tart.
Storage and Tips
The light cocoa cream tart can be perfectly stored in the fridge. I suggest keeping it refrigerated because with the cream, it could spoil if left at room temperature for more than a day after preparation.
The tart will be delicious either warm or cooler in the summer season. The cream will be enjoyable in both cases.
The tart will be delicious either warm or cooler in the summer season. The cream will be enjoyable in both cases.
FAQ (Questions and Answers)
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