The soft tart is a dessert whose flavor and texture recall those of a classic cake and which, like a cake, can be filled and enriched as you like once baked.
To make this type of tart you need the special pan that has a raised center.
Because the batter is very fluid, it will mold itself to that shape while baking and once baked and inverted onto the serving plate, it will have the typical concavity of any tart.
The possibilities for using the soft tart are many: after lightly moistening it with a syrup of your choice (plain milk and water or water and sugar also work), you can fill this base with spreadable creams of various kinds such as hazelnut cream, pistachio cream, or with chocolate or pastry cream, diplomat, chantilly and so on.
But in the warmer months, in my opinion, it best expresses itself when used to prepare a fresh and delicate fruit soft tart.
A very useful recipe, which because of its simplicity can really help you at any time, even to improvise a dessert for an unexpected meeting with friends or for a sweet snack for the little ones at home.
- Difficulty: Very easy
- Cost: Budget
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 182.65 (Kcal)
- Carbohydrates 22.71 (g) of which sugars 11.15 (g)
- Proteins 3.39 (g)
- Fat 9.36 (g) of which saturated 1.44 (g)of which unsaturated 7.45 (g)
- Fibers 0.37 (g)
- Sodium 93.92 (mg)
Indicative values for a portion of 42 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup milk
- 1/4 cup sunflower oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tsp baking powder
- 1 pinch salt
Tools
- Hand mixer
- 1 Pastry brush silicone
- 1 Spatula silicone
- 1 Pan for soft tart pan diam. 11 in
Steps
To prepare the soft tart, start by greasing with vegetable oil a soft tart pan with a diameter of 11 in.
In the raised central part, press a round piece of parchment paper cut to size into the greased area.
Flour the rest of the pan and set it aside for now.
With the electric whisks beat the eggs with the sugar and one teaspoon of vanilla extract (or half a packet of vanillin) in a bowl.
Continue until the batter is frothy and airy, then add the oil in a thin stream while continuing to beat the mixture, followed by the milk in the same way.
Slowly add the sifted flour and baking powder.
Incorporate these ingredients and finally mix in a pinch of fine salt.
Once you have a homogeneous batter, transfer it to the pan and bake for about 20 minutes in a preheated conventional oven at 338 °F, placed in the middle/lower part of the oven.
Then remove from the oven and before taking the cake out of the pan, wait until it has cooled down.
Invert it directly onto the serving plate you will use.
The soft tart is now ready.
Storage
If not filled with creams that require refrigeration, it can be stored in an airtight cake container for about 3 to 4 days. Otherwise store in the refrigerator, always well sealed in an airtight cake container for 2 to 3 days.
If not filled with creams that require refrigeration, it can be stored in an airtight cake container for about 3 to 4 days. Otherwise store in the refrigerator, always well sealed in an airtight cake container for 2 to 3 days.
Here is a selection of products that are very useful when making desserts. Many of these I have personally bought and tested. To view the recommended products click here.
Here is a selection of products that are very useful when making desserts. Many of these I have personally bought and tested. To view the recommended products click here.
