The soft tart with cocoa has a truly irresistible taste and is easy to make, perfect for any event. To prepare it, you need a special mold with a slight rise. This ensures that, after baking, a cavity is created to be filled with the desired cream. I made this tart for my daughter’s birthday, and I must say it had a great effect. The tart does not need any soaking to be filled. In fact, it remains soft and delicious with hazelnut cream. It’s also delicious to eat without filling.
Other versions:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 305.57 (Kcal)
- Carbohydrates 35.71 (g) of which sugars 20.63 (g)
- Proteins 6.79 (g)
- Fat 16.40 (g) of which saturated 2.48 (g)of which unsaturated 5.99 (g)
- Fibers 1.44 (g)
- Sodium 110.19 (mg)
Indicative values for a portion of 60 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
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- Half teaspoon baking soda
- 1 pinch salt
- 1 cup milk
- 1 egg
- 1/3 cup sunflower seed oil
- 180 g hazelnut paste
- 120 g sugar
- 4 egg yolks
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 cups milk
Tools
- 1 Tart mold
- 2 Bowls
- 1 Hand whisk
- 1 Dish serving
- 1 Plastic wrap
- 1 Piping bag
- 1 Saucepan
Steps
For the soft tart, I followed the recipe from the Chiarapassion blog, a truly excellent dough, but I completely changed the filling. Here you can find her recipe.
In a bowl, place the flour, sugar, cocoa, baking powder, salt pinch, and baking soda, mix well. In another bowl, put the milk, oil, and egg; then pour all the liquid ingredients into the flour bowl.
Mix well with a hand whisk and pour the batter into a greased special mold (approximately 11 inches). Bake in a static oven at 350°F for about 20/25 minutes, remember that the cooking time is indicative, always adjust to your oven. Before taking the tart out, do the toothpick test, once ready, remove from the oven and let it cool a bit in the mold.
Then turn the mold over onto a serving plate and start preparing the hazelnut cream; in a mold, pour the yolks with the sugar, help yourself with a hand whisk to mix them well. You need to obtain a light and frothy mixture, then sift the cornstarch and flour into the same mold. Mix well and make sure no lumps form, now also add the hazelnut paste and mix it well.
Finally, add the milk and mix all the ingredients, put it on the stove over medium heat and bring it to a boil, stirring constantly. The hazelnut cream will be ready when it becomes nice and thick, but at the same time soft. Now let it evaporate a bit and cover it with a sheet of plastic wrap, which must be in contact with the mixture, and let it cool.
Once the hazelnut cream is ready, pour it into the cavity of the tart, place the rest of the cream into a piping bag for decoration. On the surface, decorate with hazelnut granules and chocolates, put it in the fridge to rest before cutting. If you want to decorate your cake with macarons, place them on top of the cake only before serving. Enjoy!
Storage of the soft tart
The tart can be stored in the fridge covered for at least 4 days, take it out half an hour before cutting. If you want, you can also garnish your tart with white chocolate cream or a chocolate ganache
