The soft tart, unlike the classic shortcrust pastry dough, is very fluffy and reminiscent of sponge cake. This cake base is made with the typical smart mold, the one with the groove that I recommend buying so you can make tarts with more delicious and incredible fillings! You can also make it with white base or as in this case with the addition of unsweetened cocoa, which will give the cake a more decisive and intense flavor. However, don’t forget to moisten it with a syrup of your choice before decorating it. I do it with water and limoncello or using mandarin liqueur or orange juice! It will be your crowning achievement, perfect for breakfast with a jam filling or as an afternoon snack with a cream filling, but at my house, we don’t disdain more substantial and delicious ganaches like chocolate and pistachio! Choose yours and bon appétit!
Here are other recipes to use with this smart mold:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 28 Ø mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 1/4 cups all-purpose flour
- 3/4 cups brown sugar
- 1/2 cups plain yogurt
- 4 tbsps unsweetened cocoa powder
- 3 eggs
- 3 1/2 tbsps peanut oil
- 1/2 packet baking powder
- 1 pinch baking soda (optional)
- 1 pinch salt
Tools
- 2 Mixing Bowls
- 1 Spatula
- 1 Tart Pan
- Electric Whisks
Preparation
Separate the yolks from the whites. Start beating the latter until stiff with a pinch of salt. In another bowl, beat the yolks with the sugar using an electric mixer for about 5 minutes, until the mixture is light and fluffy. At this point, add the yogurt, continuing to work with the whisks. Also add the oil slowly, the sifted flour and baking powder, and finally the cocoa (fig. 1).
Then incorporate the stiff egg whites and gently mix with a spatula using upward movements to avoid deflating the mixture (fig. 2).
Take the already buttered and floured smart pan and add a circle of parchment paper to the bottom before pouring the mixture. This way you will ensure that your soft tart won’t break when you turn it over! Pour the batter and try to level it so it doesn’t bake unevenly (fig. 3).
Bake in a preheated oven at 350°F for about 20 minutes. When you see that the surface is dry, insert a toothpick. If it comes out dry, the tart is ready. At this point, let it cool in the slightly open oven for 5 minutes, then take it out and let it cool completely before removing it from the pan (fig. 4).
Once cooled, gently loosen the edge of the tart from the pan with a knife and place it on a plate by turning it upside down.
Bon Appétit from La Cucina di FeFè!
Storage
👉The soft cocoa tart keeps at room temperature under a glass dome for 2-3 days without filling.
