OH OH OH Tart!!!. A very easy and tasty dessert to prepare with our children.
A delight for shortcrust pastry lovers, and it is easy and quick to prepare!
A perfect dessert for Christmas Eve, to put under the tree, near the fireplace so that both young and old can have a magical and tasty Christmas. Maybe even Santa Claus can enjoy a slice.
Perfect for a family breakfast gathered while unwrapping the gifts brought by Santa Claus OH OH OH.
A tart with a classic shortcrust pastry base and a filling of jams, the ones we like the most.
Filled with a berry jam, it has a crumbly and delicious shortcrust pastry, and is characterized by its decoration with the inscription oh oh made with letter-shaped molds.
Of course, you can fill it with another jam, preserve, or cream to your liking, respecting the quantity specified in the recipe for the jam and the rest of the indicated procedure.
A delicate and crunchy shortcrust shell, made with butter, to give it that extreme crumbly texture combined with crunchiness.
Here’s what you need to pay attention to: preferably use white type 00 flour.
The butter must be cold from the fridge, to prevent it from melting during the kneading.
The eggs should be kept at room temperature for a couple of hours, if too cold they do not mix well with the rest of the dough.
Watch the amount of sugar, if it is too much the shortcrust pastry tends to crumble and becomes dark when baking.
If you want a softer shortcrust, add 1 teaspoon of sifted baking powder.
Finally, timing is crucial: work the dough quickly otherwise it becomes elastic and shrinks during baking; it is then important to let it rest in the refrigerator (in the least cold part) for at least 30 minutes.
This helps prevent it from breaking when you roll it out with the rolling pin.
A truly delicious dessert that can actually be modified for any festive occasion!
In the links below you will find many delicious Christmas recipes!
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Christmas
- Energy 294.78 (Kcal)
- Carbohydrates 51.37 (g) of which sugars 27.83 (g)
- Proteins 3.42 (g)
- Fat 9.03 (g) of which saturated 5.66 (g)of which unsaturated 3.23 (g)
- Fibers 0.94 (g)
- Sodium 126.72 (mg)
Indicative values for a portion of 83 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 for the OH OH OH Tart
- 2 cups all-purpose flour
- 1/2 cup g sugar
- 1/2 cup g butter (or 85 ml seed oil)
- 1 teaspoon baking powder
- 1 egg (whole, room temperature)
- lemon (grated zest)
- 1 orange (grated zest)
- salt (1 pinch)
- 1 3/4 cups g berry jam (or any flavor of your choice)
Tools
- Pastry Board
- Food Scales
- Baking Paper
- Baking Pan
- Cookie Cutters
Steps for the OH OH OH Tart
Place the flour and baking powder in the center of a pastry board along with the butter in pieces and the grated zest of half a lemon and an orange. (Use untreated fruit).
(Cold butter from the fridge).
Begin to create fine crumbs with your hands, then add the sugar, continuing to work everything together.
Break an egg, add the salt as well.
(Eggs at room temperature).
At this point, handle it briefly just to compact it.
A small but important tip: once compacted, do not handle it further as it should not warm up.
At this point, wrap it in plastic wrap and place it in the refrigerator to firm up for about 30 minutes.
After this time, take the shortcrust pastry out of the fridge, divide it into two parts: roll one part out (with your fingers or with a rolling pin) in a tart pan lined with parchment paper or buttered and dusted with flour.
(10-inch pan)
Once done, spread a generous layer of berry jam on top.
Then with the other shortcrust pastry, make the decorations.
I used letter-shaped molds to spell OH OH, finally decorate as you like.
Let your imagination run wild.
Bake the tart at 356°F (fan mode) for about 30-35 minutes or until slightly golden.
Baking times can vary significantly from oven to oven, so my advice is always to check the baking from time to time.
Let it cool completely before transferring it to the serving tray, otherwise it will break.
Ready to be served with a dusting of powdered sugar, if desired.
Let it cool completely before transferring it to the serving tray, otherwise it will break.
Ready to be served with a dusting of powdered sugar, if desired.
Enjoy your meal.
OH OH OH Merry Christmas from your Angie.
Advice
If your shortcrust pastry does not compact and tends to crumble, it means it has gone wrong!
No worries: you can fix it by adding one or two tablespoons of cold egg white or ice water and kneading again.
The tart keeps for about 3/4 days covered by a cake dome.
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FAQ
Can I use seed oil instead of butter?
Yes, certainly, and you will use 85 ml of seed oil.
Can I replace the sugar and in what quantities?
Instead of sugar, you can use 30 grams of stevia or 100 grams of erythritol, but of course, you must use a no-sugar jam.
Can I use whole wheat flour?
Certainly, in the quantity indicated in the recipe.
Can it be cooked in an air fryer?
Place the ready pan in the air fryer basket and cook at 320°F for 30 minutes.
If you keep the shortcrust pastry thinner than a centimeter, the tart will cook perfectly.
Be sure to let it cool completely before unmolding, or it will break.
