The Grandma’s soft tart is an easy and indulgent dessert! On the blog you’ll also find the Nutella soft tart and the tiramisu soft tart, and naturally there’s a savory version too: the savory soft tart with ham and mozzarella. Today’s dessert is soft and creamy at the same time; you can prepare it the day before (or freeze the base), so it’s ideal not only for our children’s snack but also for buffets and birthday parties.
If you’re looking for other tart recipes, take a look at these:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 306.06 (Kcal)
- Carbohydrates 42.55 (g) of which sugars 25.62 (g)
- Proteins 5.50 (g)
- Fat 14.07 (g) of which saturated 2.84 (g)of which unsaturated 10.42 (g)
- Fibers 0.55 (g)
- Sodium 9.90 (mg)
Indicative values for a portion of 100 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
- 3 egg yolks
- 6 tbsp granulated sugar
- 1 cup milk
- 2.5 tbsp potato starch
- 2 tbsp all-purpose flour
- 1 packet vanillin
- 2 tbsp pine nuts
- 2 eggs
- 1/2 cup granulated sugar
- 3.4 fl oz milk
- 2 tsp baking powder
- 1 1/4 cup all-purpose flour
- 1/3 cup sunflower oil
Tools
- 1 Pan
- 1 Whisk
How to prepare Grandma’s soft tart
First prepare the custard and let it cool completely: beat the egg with the sugar, then add the sifted flour.
Pour the mixture into a saucepan. Then add the lemon zest.
Cook over low heat, whisking constantly, until it thickens.
Then pour the mixture into a bowl and cover with plastic wrap placed directly on the surface to prevent a skin from forming.
In a large bowl, use an electric mixer to beat the eggs with the sugar and vanillin until light and frothy.
Then add the oil and the milk and mix with a whisk.
Fold in the sifted flour and the baking powder.
Pour the prepared batter into a smart tart pan (10 1/4 in) and bake in a conventional oven at 356°F for 25–30 minutes.
When the baking time is up, remove it from the oven and let it cool on a rack, then invert it and pour in the prepared custard.
Top with pine nuts lightly toasted in a skillet and a generous dusting of powdered sugar.
Storage and tips for Grandma’s soft tart
Grandma’s soft tart can be stored at room temperature for up to 3 days. If you like, you can brush the cake base with a liqueur; instead of pine nuts you can use sliced almonds.
