The tart with cream and jam is a heavenly dessert, creamy and delicate, perfect for a snack or as an after-dinner treat served with a scoop of ice cream. The tart is a great classic that conquers anyone who tastes it! My version has a butter crust, but if you’re looking for an oil-based version, I recommend this one. Now I’ll leave you with the recipe, and if you try to make it, I look forward to seeing your photos on my Facebook or Instagram page, a big kiss, Chicca.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 377.93 (Kcal)
- Carbohydrates 56.39 (g) of which sugars 30.16 (g)
- Proteins 7.35 (g)
- Fat 14.98 (g) of which saturated 9.03 (g)of which unsaturated 5.73 (g)
- Fibers 0.89 (g)
- Sodium 17.39 (mg)
Indicative values for a portion of 110 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 3/4 cups all-purpose flour
- 2 eggs
- 9 tbsp butter
- to taste lemon zest
- 1/2 cup sugar
- 4 egg yolks
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1 3/4 cups milk
- to taste strawberry jam
Tools
- 1 Tart Pan
Procedure for making the tart with cream and jam
Start by placing the flour and very cold butter into a mixer, then turn on the appliance and blend everything until you get a sandy mixture.
Transfer it to a pastry board, form the classic fountain with a hole in the center.
Add the sugar, the yeast, the seeds of the vanilla bean, the grated lemon zest, and the eggs. Knead everything with your hands until you get a smooth and well-blended dough.
Cover with plastic wrap and let rest in the refrigerator for 40 minutes.
In a bowl, beat the egg yolks with the sugar using an electric whisk; then add the flour while continuing to mix. Add the hot milk and stir, then take the mixture and filter it by pouring everything into a stainless steel pot, then start the cooking over low heat.
After the resting time divide the dough in two, and using a rolling pin and parchment paper, roll out two discs.
Place the first one in a 9.5-inch buttered and floured tart pan or lined with parchment paper.
Then fill it with the pastry cream and jam, at this point, use the remaining dough to decorate the tart with the classic lattice pattern.
Bake your tart with cream and jam in a preheated oven at 350°F for about 35-40 minutes.
Storage and Tips for the Tart with Cream and Jam
The tart with cream and jam can be stored in the refrigerator for up to 3 days. It can also be frozen for up to a month. You can flavor the shortcrust pastry with vanilla bean seeds or orange zest. You can replace the jam with your preferred marmalade.
