The soft tart with chocolate cream is a simple yet showy and flavorful dessert.
The tender base is prepared using the handy special pan for soft tarts, ideal for creating the perfect hollow to fill.
Once baked and cooled, the base will be ready to receive an intense, velvety cream.
The filling is made of delicious dollops of chocolate cream made with cocoa and dark chocolate, whose consistency pairs perfectly with the softness of the base.
To make the dessert more elegant you can add a decoration such as a light dusting of pistachio powder; the contrast between the green pistachio and the brown chocolate will make the tart even more inviting.
Additionally, chocolate chips scattered over the surface give a crunchy note and enhance the chocolate flavor.
It’s a perfect dessert also for special occasions or birthday parties.
A soft tart that combines simplicity, beauty and lots of flavor in every slice.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 286.76 (Kcal)
- Carbohydrates 41.23 (g) of which sugars 22.79 (g)
- Proteins 6.71 (g)
- Fat 12.22 (g) of which saturated 4.30 (g)of which unsaturated 6.72 (g)
- Fibers 2.57 (g)
- Sodium 20.66 (mg)
Indicative values for a portion of 79 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 cup all-purpose flour (00)
- 6 tbsp granulated sugar
- 1/4 cup milk
- 3 tbsp sunflower oil
- 2 eggs (small)
- 1/3 packet vanillin
- 1.5 tsp baking powder
- 2 cups milk
- 6 tbsp granulated sugar
- 1.8 oz cornstarch
- 1/3 cup unsweetened cocoa powder
- 1.5 oz dark chocolate
- to taste orange zest
- to taste syrup for cakes (or simple sugar syrup)
- to taste pistachio powder
- to taste chocolate chips
Tools
- Electric beaters
- 1 Sieve
- 1 Spatula silicone
- 1 Pan for soft tart, diam. 9.5 in
- 1 Wooden spoon
- 1 Small saucepan
- 1 Piping bag with star tip
Steps
To prepare the soft tart with chocolate cream, start by greasing a soft tart pan with sunflower oil (pan diameter approx. 9.5 in / 24 cm).
Then flour the pan and set it aside for the moment.
With the electric beaters, whisk the eggs with the sugar and half a packet of vanillin in a bowl.
Continue until the mixture is light and fluffy; then gradually add the oil in a thin stream while continuing to beat, followed by the milk in the same way.
Slowly add the sifted flour and baking powder.
Fold in these ingredients and finally add a pinch of fine salt.
Once you have a smooth batter, transfer it to the prepared pan using a silicone spatula and bake for about 20 minutes in a static (conventional) oven preheated to 338°F (170°C), placing the pan on the middle/lower oven rack.
Then remove from the oven and before taking the cake out of the pan, wait until it has cooled slightly.
Invert the tart directly onto the plate you will use to serve.
To prepare the chocolate cream, combine the cornstarch, cocoa and sugar in a small saucepan.
To the dry mix, gradually add the milk in a thin stream, incorporating it little by little with a wooden spoon or a whisk.
Once combined, flavor with the peel of an untreated orange cut into a strip.
Place the saucepan on the heat and, stirring constantly, bring to a boil.
With the heat turned off, remove the orange peel and immediately add the dark chocolate, chopped into pieces, to the cream.
Place the cream on a tray to cool, covering it well.
When cold, briefly whip it again with the electric beaters to restore a velvety texture.
Transfer it to a piping bag fitted with a star tip.
If desired, lightly moisten the tart base with the syrup of your choice or with a simple water-and-sugar syrup. Spray very little or use a pastry brush. The important thing is not to overdo it.
Pipe many small dollops of cream over the base without leaving empty spaces.
At this point decorate as you like with pistachio powder or chopped pistachios and dark chocolate chips.
The soft tart with chocolate cream is now ready.
Serve chilled from the refrigerator.
Storage
Store well covered in an airtight cake container in the refrigerator for about 3 days.
