Soft Mimosa Tart is a great alternative to the delicious Mimosa Cake. It is a dessert with a soft base, without butter. The cream is delicious and light; in my version, I added pineapple and kiwi, but different fruits can be chosen.
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 6 oz sugar
- 1/3 cup sunflower seed oil
- 1/2 cup milk
- 1 lemon zest (Grated)
- 1 3/4 cups all-purpose flour
- 1 packet of baking powder
- 1 can of canned pineapple
- 1 kiwi
- 2 cups milk
- 2 eggs
- 5 1/4 oz Sugar
- 1/2 cup Flour
- 1 lemon zest (Grated)
- 1 pat of butter
Tools
- Tart Pan Smart Tart Pan
Steps
Pour the whole eggs, sugar, and grated lemon zest into a bowl or stand mixer. Whip with an electric mixer or whisk for at least 10 minutes until you get a light and fluffy mixture.
Add the milk and sunflower seed oil, and mix at low speed with the electric beaters.
Sift the flour and baking powder.
Continue to mix.
Grease with butter a smart tart pan with a diameter of 10-11 inches and a loaf pan (this will be used to cut the mimosa cubes) of approximately 6×4 inches, place a sheet of parchment paper on the bottom of the pans matching the base size of the tart pan and loaf pan, and then flour the sides.
Pour 500 g of batter into the smart tart pan and the remaining batter into the loaf pan. Bake both pans simultaneously in a preheated static oven at 350°F for 23 minutes on the bottom rack. After this time, open the oven, test the smart tart base with a toothpick, and if cooked, remove from the oven. Leave the loaf pan in the oven and bake at the same temperature for another 10-15 minutes. Remove from the oven and when the cakes are still slightly warm, remove them from the molds.
Prepare the pastry cream
Let’s prepare the pastry cream. Heat the milk, and add the lemon peel. Blend all the other ingredients together using electric beaters. Then blend the eggs with the sugar and flour. Add the hot milk while stirring, cook over low heat, stirring continuously until you get a dense cream. Let it cool
Moisten the tart with the pineapple juice and spread half of the cream on the tart. Place the pineapple on the tart, small pieces in the center, and half slices along the edge. Cover the center with the other half of the cream.
Cut the loaf cake into cubes, cutting only the crumb without the crust. Arrange the cubes obtained on the central part of the tart.
Keep the cake in the fridge for at least an hour, dust with powdered sugar if desired, and enjoy the fresh Mimosa cake.
