The soft tart is a dessert that in taste and texture resembles a classic cake and, once baked, can be filled and enriched as desired.
To make this type of tart, you need a special mold that has a raised part in the center.
Since it is a very fluid batter, it will mold to this shape during baking, and once baked and turned over onto the serving plate, it will display the classic concavity of any tart.
The possibilities for using the soft tart are indeed numerous, and after slightly moistening it with a syrup of your choice (even simple milk and water, or water and sugar will do): you can fill this base with various types of spreadable creams such as hazelnut cream, pistachio cream, or with chocolate or custard cream, diplomatic, chantilly, and so on.
In the warmer months, in my opinion, it finds its maximum expression when used to prepare a fresh and delicate fruit soft tart.
An extremely useful recipe, which due to its simplicity of execution can really come to our aid at any time, even to improvise a dessert for an unexpected meeting with friends or for a tasty snack for the little ones at home.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 187.26 (Kcal)
- Carbohydrates 24.08 (g) of which sugars 13.22 (g)
- Proteins 3.28 (g)
- Fat 9.35 (g) of which saturated 1.44 (g)of which unsaturated 7.45 (g)
- Fibers 0.35 (g)
- Sodium 93.91 (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 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup milk
- 1/4 cup sunflower seed oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 pinch salt
Tools
- Electric Whisk
- 1 Brush silicone
- 1 Spatula silicone
- 1 Mold soft tart with 11-inch diameter
Steps
To prepare the soft tart, start by greasing a soft tart pan with a diameter of 11 inches with seed oil.
In the center, on the raised part only, adhere a disc of parchment paper cut to size.
Flour the rest of the pan and set it aside for now.
Using electric whisks, beat the eggs with sugar and a teaspoon of vanilla extract (or half a sachet of vanillin) in a bowl.
Continue until the batter is fluffy and airy, then slowly add the oil, still whisking the mixture, followed by the milk in the same manner.
Slowly add the sifted flour and baking powder.
Incorporate these ingredients and finally mix in a pinch of fine salt.
Once a homogeneous mixture is obtained, transfer it to the pan and bake for about 20 minutes in a preheated static oven at 340°F, in the middle to lower part of the oven.
Then remove from the oven and wait for the tart to cool before taking it out of the mold.
Turn it directly onto the plate you will use for serving.
The soft tart is now ready.
Storage
If not filled with creams that need refrigeration, it can be stored in an airtight cake container for about 3 or 4 days. Otherwise, store in the fridge, always well closed in an airtight cake container for 2 or 3 days.
If not filled with creams that need refrigeration, it can be stored in an airtight cake container for about 3 or 4 days. Otherwise, store in the fridge, always well closed in an airtight cake container for 2 or 3 days.
Here is a selection of products that are definitely useful in making desserts. Many of these I have bought and tested myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these I have bought and tested myself. To view the recommended products click here.
