Soft Tart with Jam, Cream, and Fresh Fruit
A delicious tart that can be prepared for special occasions such as birthdays, anniversaries, but also as a dessert for a simple family or friends’ dinner/lunch. A base made with a double-bottom mold so that after baking it can be filled with jam and cream, in our case, and then decorated with an abundance of fresh fruit.
If you like these soft tarts, I recommend trying the Coffee Soft Tart, Ricotta and Lemon Soft Tart, and the Rocher Soft Tart!
If you like fruit desserts, also try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Soft Tart with Jam, Cream, and Fruit:
- 2 eggs
- 2.1 oz milk
- 1 1/3 cups flour
- 3.4 tbsp vegetable oil
- 3/4 cup sugar
- Half packet baking powder
- 2 cups cups milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 2 eggs
- 1.4 oz butter
- lemon zest
- vanilla
- 3.5 oz whipped cream
- sugar syrup (Water and sugar)
- fresh fruit (As desired)
Steps
To prepare the Soft Tart with Jam, Cream, and Fruit watch the video HERE.
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Base preparation:
In a bowl, put the eggs and sugar and whisk with an electric mixer. Add the oil, milk, and mix. Add the sifted flour a little at a time and mix.
Also add the sifted baking powder and mix well. Brush the smart mold (the one with the double bottom) with oil, flour it, and pour the mixture. Tap it lightly to remove any air and bake for about 20/25 min at 356°F. Once ready, let it cool thoroughly, then turn it upside down and remove the mold.
Cream preparation:
First, heat the milk with the lemon peel inside. In a saucepan, put the sugar, cornstarch, eggs, a bit of vanilla, and mix.
Add the boiling milk while stirring to avoid the formation of lumps. Bring to the heat to thicken. Stir often. Once thickened, turn off the heat.
Add the butter and mix. Transfer it to a bowl, cover with film, and let cool.
Soak the tart base with sugar syrup and flavors as desired (I added a bit of rum).
Spread a layer of jam as desired (I chose fig jam). Take the well-cooled cream, remove the lemon peel
Add the whipped cream. Mix gently. Place it over the jam layer using a piping bag. Wash and slice some fruit as desired
decorate as desired then refrigerate for a few hours
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