The bull’s eye tart is an easy and delicious dessert guaranteed to be a success! To prepare it, I used the classic oil shortcrust pastry, fragrant and crispy, which can be replaced with yogurt shortcrust pastry. It can be filled as desired; in my case, I added jam, but you can obviously replace it with creams such as: Nutella, pistachio cream or custard. It’s a version of the classic bull’s eye cookies, the XXL size bull’s eye tart is really delicious, save the recipe right away.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 172.30 (Kcal)
- Carbohydrates 27.66 (g) of which sugars 9.11 (g)
- Proteins 3.21 (g)
- Fat 6.18 (g) of which saturated 0.89 (g)of which unsaturated 4.92 (g)
- Fibers 0.58 (g)
- Sodium 4.27 (mg)
Indicative values for a portion of 1 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 eggs
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 1/3 cup vegetable oil
- 1 packet vanillin
How to make the bull’s eye tart
In a bowl, break the eggs and beat them with a fork, add sugar and vanillin. Then, pour in the oil in a thin stream.
Incorporate the flour little by little, then continue mixing with the fork. When the dough begins to take shape, transfer it to a floured work surface; knead it until you get a soft dough that doesn’t stick to your hands. If necessary, add more flour.
Divide the dough in half and roll out each part with a rolling pin to a thickness of about 1/4 inch; use two sheets of parchment paper to assist in this task.
With a lid about 9 1/2 inches in diameter, cut out a disc and place the parchment paper with the dough on a baking sheet.
Do the same with the second half of the dough. After rolling it out and shaping it into a disc, use a smaller cookie cutter to make a hole in the center.
Bake both discs at 350°F in static mode for about 15-20 minutes, let them cool completely, then fill the first disc with jam.
Next, place the shortcrust pastry disc with the hole in the center over the jam.
As a final step before serving, dust with plenty of powdered sugar.
Storage and Tips for the bull’s eye tart
The bull’s eye tart can be stored under a cake dome for 3-4 days. It can be frozen. You can prepare the bull’s eye tart the day before so that the pastry will be more crumbly when cut.
