Soft Tart with Cocoa Cream. A simple and quick tart to prepare, perfect to serve as a dessert after a meal.
Today we prepare a timeless classic: the soft tart with cocoa cream. Forget shortcrust pastry and prepare a soft base, baked in the famous smart mold, which creates the perfect cavity to hold a super delicious filling.
The chocolate custard pairs perfectly with the cocoa batter. This cake is not only beautiful to look at, but very easy to prepare.
It’s perfect to serve as a dessert after a meal, to enrich a buffet or simply for a snack that comforts us.
But let’s see right away how to prepare the soft tart with cocoa cream.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 1/2 cup sugar
- 2 cups milk
- 1/3 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 eggs
- 3/4 cup sugar
- 1/4 cup milk
- 1/4 cup sunflower oil
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3 tbsp unsweetened cocoa powder
Tools
- 1 Small Pot
- 1 Hand Whisk
- 1 Hand Mixer
- 1 Plastic Wrap
- 1 Smart Mold
Steps
First, prepare the cream. Inside a small pot, place the eggs and sugar. Mix with the hand whisk. Add the milk and mix with the whisk. Add the flour and mix with the whisk, being careful not to create lumps. Move to the stovetop and let the cream cook until it thickens. Stir continuously. Once ready, turn off the heat and cover with contact plastic wrap. Set aside for a moment.
For the cake, place the eggs, sugar, milk, oil, flour, baking powder, and cocoa in a bowl. Mix everything well with the electric hand mixer.
Pour the obtained mixture into a 11-inch smart mold, previously buttered and floured. Bake in a preheated oven, static at 350°F. Let it bake for about 25-30 minutes. Please check the cooking times based on your oven.
Add two tablespoons of cocoa to the cold cream and mix with a spoon or the whisk.
Unmold the cake and place it upside down on a serving plate. Moisten the cavity with milk, then fill with the cream. Level it. If you like, decorate with sugar sprinkles.
Store in the refrigerator until ready to serve.
Storage
In the refrigerator, covered or under a glass dome, for 3-4 days.
FAQ (Frequently Asked Questions)
Can I substitute the cocoa cream for the filling?
Yes, with classic custard, dark chocolate ganache, or whipped cream.
Can I replace the sugar sprinkles?
Yes, with grated coconut, white chocolate shavings, fresh fruit (strawberries, raspberries)
