The soft fruit tart is a perfect dessert for spring days when seasonal fruit takes center stage. Easy to prepare, this version of the classic tart stands out for its soft and fluffy base, ideal for filling with a velvety pastry cream and enhanced by fresh fruit. The use of the clever mold makes it even simpler to make. Perfect for a tasty snack or as a dessert for a special dinner, it is a sweet treat that wins everyone over with its freshness and lightness.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking methods: Electric oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 2 Eggs
- 3/4 cup All-purpose flour
- 1/4 cup Potato starch (or cornstarch)
- 1/2 cup Sugar
- 5.5 tbsp Butter (melted)
- 2 tsp Baking powder (leveled)
- Vanilla bean (A piece)
- 1 pinch Salt
- as needed Milk
- 1 cup Milk
- 2 Egg yolks
- 1/4 cup Sugar
- 1 tbsp All-purpose flour
- Vanilla bean (a piece)
- Seasonal fruit
- Liquid gelatin (optional)
Tools
- 1 Electric whisk
- 1 Spatula
- 1 Clever mold
- 1 Sieve
- 1 Saucepan
Preparation
Start by whisking the eggs with the sugar until you get a light and frothy mixture. Add the melted lukewarm butter, vanilla extract, and a pinch of salt, continuing to whisk.
Reason: Whisking the eggs well with the sugar is essential to obtain a light and fluffy base.
Gradually incorporate the sifted flour, starch, and baking powder, gently mixing from bottom to top with a spatula. If the batter is too thick, add a bit of milk to achieve a soft consistency.
Tip: If you don’t have potato starch, you can replace it with cornstarch or a bit more flour.
Pour the batter into a buttered and floured mold, making sure to cover every part well. Bake in a static oven at 330-340°F for about 20 minutes, or until the base is golden.
Note: Don’t worry if the batter seems small; it will rise during baking, reaching an ideal height of about 0.6-0.8 inches.Use the “clever mold” as shown in the photo. HERE the link
In a saucepan, bring the milk to a boil with a piece of vanilla bean. In a separate bowl, beat the yolks with sugar and flour. Gradually pour the hot milk over the yolks, stirring to prevent lumps. Return everything to the heat and cook until the cream thickens. Let it cool.
Once the base has cooled, gently flip it out of the mold. Pour the pastry cream in the center, leveling it well.
Tip: To avoid the cream spilling out, make sure the base is well cooled before pouring the cream.
Decorate with fresh seasonal fruit as desired and, if you wish, apply a light liquid gelatin to keep the fruit shiny and fresh. Place the tart in the fridge for at least 1-2 hours before serving.
Note: Gelatin is optional but helps preserve the freshness of the fruit if the tart is not consumed immediately.
Tips and Variations
Fruit Variations: You can decorate the tart with any seasonal fruit, such as strawberries, blueberries, peaches, or tropical fruit.
Alternative Cream: If you don’t want to prepare pastry cream, you can use mascarpone cream or whipped cream for a quicker and equally delicious result.
Addition of Liqueurs: For an extra flavor kick, you can add a splash of liqueur such as limoncello or rum to the pastry cream.
FAQ – Soft Fruit Tart
Can I use a regular mold instead of the clever mold?
Yes, but the clever mold is ideal for achieving a taller and well-structured base. Using a regular mold might result in a slightly lower tart.
How can I store the tart?
Store the tart in the fridge for up to 2-3 days. Avoid leaving the fruit exposed to air for too long to prevent it from drying out.
The soft fruit tart is a dessert that combines the freshness of seasonal fruit with the creaminess of pastry. Easy to make and with many possible variations, it is perfect for any occasion, from a snack to dinner with friends. Experiment with your favorite fruits and have fun creating a cake that is not only delicious but also beautiful to look at!
