Today a truly delicious cake. It’s the cream tart that my friend Elisa often makes and from whom I extorted the recipe. It has a crunchy shell that encloses a soft and delicate filling. And that cream… mmmmmm… I would have eaten it by the spoonfuls even before spreading it in the mold. The cake is perfect when you have guests to end a convivial dinner on a sweet note but I recommend making it even if you haven’t invited anyone because it’s too good. The preparation is very simple and the base can be made in a mixer or by hand. A four-season cake that you will never get tired of making again.
Other filled cakes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 506.42 (Kcal)
- Carbohydrates 54.59 (g) of which sugars 23.80 (g)
- Proteins 10.26 (g)
- Fat 29.51 (g) of which saturated 11.43 (g)of which unsaturated 11.88 (g)
- Fibers 0.82 (g)
- Sodium 63.13 (mg)
Indicative values for a portion of 5 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 for the Cream Tart
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1 egg (medium)
- 1/2 cup corn oil
- 2 tsp baking powder
- 1 packet vanillin
- powdered sugar (for dusting)
- 8.8 oz ricotta
- 8.8 oz mascarpone
- 1 egg (medium)
- 1/3 cup powdered sugar
Tools
I prepared the base of this tart with the Thermomix, but you can use any other mixer or work the ingredients by hand. In the latter case, you will not immediately obtain the crumbs, but you will have to break the dough into pieces.
- 1 Mixer
- 1 Bowl
- 1 Springform Pan with a diameter of 8 inches
Preparation of the Cream Tart
Place the sugar, oil, and egg in the bowl of a mixer and mix (with the Thermomix, I worked for 15 seconds at speed 4).
Then add the flour, baking powder, and vanillin and knead: with the Thermomix, I did a first mix for 10 seconds at speed 3, then kneaded for 1 minute at Spiga speed. With a mixer, it is very easy to get the crumbs.
WITHOUT MIXER OR THERMOMIX: in a bowl, mix the egg, sugar, and oil. Then add the dry ingredients (flour + baking powder + vanillin) by sifting them through a fine mesh sieve. Knead everything first with a spatula and then with your hands.
Once the base mixture is ready, set aside 70 g (2.47 oz) which will be used for the crumb topping and place it in the refrigerator.
Pour the rest of the dough into a springform pan with a diameter of 20 cm (8 inches) previously lined with baking paper. Then spread it with your hands on the base, also creating an edge of about 1 1/8 inches in height. Place the pan in the refrigerator while you proceed with the rest of the preparation.
In a large bowl, place the ricotta, mascarpone, egg, and powdered sugar and mix vigorously until you get a homogeneous cream.
Pour it inside the pastry shell and level it with a spatula.
Finally, distribute the reserved dough crumbs on top.
Bake the cream tart in a preheated static oven at 356°F for about 50 minutes. Remove from the oven and let it cool completely before transferring it to the serving plate. A dusting of powdered sugar and we are ready to serve it. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to always be updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you for your support ♥!
