Soft Tart with Cocoa Cream. A simple and quick tart to make, perfect to serve as a dessert at the end of a meal.
Today we are making a timeless classic: the soft tart with cocoa cream. Forget shortcrust pastry and make a soft base, baked in the famous smart mold, which creates the perfect cavity to hold a super tasty filling.
The chocolate custard pairs perfectly with the cocoa batter. This cake is not only beautiful to look at but also very easy to make.
It is perfect to serve as a dessert at the end of a meal, to enrich a buffet or simply for a snack that pampers 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
- 3.5 oz sugar
- 2 cups milk
- 0.4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 eggs
- 5 oz sugar
- 3.5 tbsp milk
- 0.2 cups sunflower oil
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 3 tablespoons unsweetened cocoa powder
Tools
- 1 Saucepan
- 1 Whisk
- 1 Mixer
- 1 Plastic Wrap
- 1 Smart Mold
Steps
First, prepare the cream. In a saucepan, place the eggs and sugar. Mix with the 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 stove and let the cream cook until it thickens. Stir continuously. Once ready, turn off the stove and cover with plastic wrap in contact with the cream. 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 mixer.
Pour the mixture into a smart mold of 11 inches diameter, previously buttered and floured. Bake in a preheated static oven at 356°F. Let it cook for about 25/30 minutes. Be sure to check the cooking times based on your oven.
To the cold cream, add two tablespoons of cocoa and mix with a spoon or whisk.
Remove the cake from the oven and place it upside down on a serving plate. Moisten the cavity with some milk, then fill with the cream. Level off. If desired, decorate with sugar sprinkles.
Store in the refrigerator until ready to serve.
Storage
In the refrigerator, covered or under a glass bell, for 3-4 days.
FAQ (Frequently Asked Questions)
Can I replace the cocoa cream for the filling?
Yes, with classic custard, dark chocolate ganache, or whipped cream.
Can I replace the sugar sprinkles?
Yes, with shredded coconut, white chocolate shavings, fresh fruit (strawberries, raspberries)
