The soft tart, unlike the classic shortcrust pastry dough, is very soft and resembles a sponge cake. This cake base is made using the typical smart mold, the one with the groove that I recommend buying so you can make tarts with the most delicious and incredible fillings! Simple and quick, this recipe will become your pride and joy. I made a dessert with this base for Christmas with a filling of ricotta, chocolate chips, and candied fruit, very delicious, similar to a Sicilian cassata but as a tart (HERE THE RECIPE). It was very well received by the family and I think I will repeat the experience very soon, perhaps to celebrate New Year’s Eve properly, who knows…
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: Ø 28 mold
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients:
- 1 1/4 cups All-purpose flour
- 3/4 cups Sugar
- 1/2 cup Yogurt
- 3 Eggs
- 3 1/2 tbsp Vegetable oil
- 1 1/2 packet Baking powder
- 1 pinch Salt
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 frothy.
At this point, add the yogurt while continuing to beat. Also, add the oil slowly and finally the sifted flour and baking powder. Then gently incorporate the stiff egg whites using a spatula with upward movements to avoid deflating the mixture.
Take the already greased and floured smart mold and add a circle of baking paper to the bottom before pouring the mixture. This way, you will ensure that your soft tart will not break when you turn it over! Pour the batter and try to level it so it rises evenly.
Bake in a preheated oven at 350°F for about 20 minutes. When you see that the surface is golden, test it with 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 mold.
Once cooled, use a knife to gently loosen the edge of the tart from the pan and place it on a plate by flipping it over.
And voilà… your soft tart base is ready to be used!
Enjoy from La Cucina di Fefe!
Storage
👉 Without filling, the soft tart keeps for 3-4 days in a dry place away from heat sources, preferably under a glass dome. Once filled, it should be stored in the fridge covered for a maximum of 2 days.
