Hello, today I invite you to try the Soft Cocoa and Cream Tart. It is a very easy and quick dessert to prepare and perfect for all occasions. It is a soft cocoa tart made with a special mold, then filled with custard and decorated with toasted pine nuts. Once the base is made, you can also fill it with fruit such as strawberries, peaches, kiwis, or any other fruit you like. Below I leave you with more ideas to try.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Soft Cocoa and Cream Tart
- 2 eggs
- 3/4 cup sugar
- 1/4 cup milk
- 1/4 cup sunflower oil
- 1 cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 tbsp baking powder
- 2 cups milk
- 1/3 cup cornstarch
- 1/2 cup sugar
- 2 egg yolks
- 1/2 vanilla bean (or packet of vanilla powder)
- lemon zest
Steps for Soft Cocoa and Cream Tart
First, prepare the batter for the base. Break the eggs into a bowl or stand mixer, add the sugar, and start whisking until the mixture is light and fluffy.
Gradually add the sunflower oil, continuing to whisk at a lower speed. Also, add the milk.
Slowly pour in the sifted flour mixed with baking powder, and once finished with the flour, add the sifted cocoa powder. Mix well to incorporate all ingredients and get a smooth, lump-free batter.
Pour the batter into a greased and floured 12-inch diameter tart pan. Level the mixture well and bake in a preheated oven at 338°F for about 30 minutes. Always adjust according to your oven.
While the base is baking, prepare the custard. You can find the recipe by clicking –> Custard
Remove the cocoa base from the oven and let it cool slightly, then transfer it to a plate. At this point, if you like, you can moisten it with milk or a little sugar water; I left it as is without moistening.
Spread the custard over the bottom of the tart, level it well, then create the classic lattice pattern by crossing diagonals and edges.
-
Lightly toast the pine nuts, and once cool, sprinkle them over the squares formed with the custard. Let everything cool well and serve at the table.
If you like, follow me on Facebook by clicking Il ricettario delle vergare and leave your like. I’m waiting for you….Ivana
You can also find me on Instagram and Pinterest
If you liked this recipe, click the stars you find below, to give the maximum click directly on the last star. Your rating is very important to me. Thank you.
Return to the HOME to read all the other recipes
