Soft Tart with Coffee Cream prepared in the ‘smart’ mold, today in a quick version, even better and softer, melting deliciously. The trick is to work the ingredients very little, just like you usually do with a tart or, in this case, since the batter is creamy, as you would for muffins. To prepare the soft tart, we need the ‘smart’ mold, the one with the groove along the circumference, or the step to put it simply. My mold is 9.5 inches for a cake for 8 people. With an 11-inch mold, just use one more egg and proportionally increase all ingredients by half the base dose. Let’s see how to prepare this delicious soft tart filled with a luscious pastry coffee cream, also easy to prepare, without waste and light with just one whole egg.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Soft Tart with Coffee Cream
- 1 2/3 cups all-purpose flour
- 1/2 cup sugar
- 5 tbsp butter or 4 tbsp of oil
- 1/3 cup milk
- 2 medium eggs
- flavors (orange – lemon – vanilla)
- butter and breadcrumbs for the mold
- 2 tsp baking powder
- 1 1/2 cups milk
- 2/3 cup coffee (also decaffeinated) from moka or espresso
- 1 medium or large egg
- 2/3 cup sugar
- 1/3 cup wheat starch (or cornstarch)
Tools for Preparing Soft Tart with Coffee Cream
- 1 Bowl
- 1 Whisk
- 1 Smart Mold
- 1 Saucepan
- 1 Kitchen Spatula
- 1 Small Bowl
- 1 Plastic Wrap
- 1 Piping Bag
Steps for Preparing Soft Tart with Coffee Cream
First, butter the 9.5-inch smart mold. Sprinkle with breadcrumbs; I prefer it over flour because it gives a nice amber color; with flour, it remains more yellow. Right after, turn the oven on to 350°F static.
In a bowl, combine flour, sugar, baking powder, and flavoring, vanilla is ideal in this case. Then add the 2 medium room temperature eggs, start mixing, and add the milk and melted but not hot butter, quickly mix with a hand whisk to get a smooth batter.
Pour into the mold, spread it well with a spatula, and bake in a hot oven for about 20 minutes until golden on top, and when the toothpick test comes out clean. Remove from oven and let it cool on a serving platter upside down, with the groove on top.
In a saucepan, put the sugar with the starch, mix, add one whole medium egg, or if you prefer, 2 yolks, then mix to obtain a smooth cream, and finally add the milk, little by little, and also the coffee. You can adjust by substituting milk and coffee if you want it less intense in coffee flavor.
While stirring, bring the cream to a boil, stir vigorously when it starts to thicken to achieve a smooth and lump-free cream, be careful not to let it stick to the bottom to avoid burning, for this, it’s ideal to lower the heat, use a saucepan with a thick bottom, or quality non-stick.
Never let the pastry cream cook beyond boiling, otherwise you risk it releasing liquids after cooling; this is due to prolonged cooking. As soon as the cream is ready, pour it into a bowl, cover with contact plastic wrap, and let it cool.
When the cream is well-cooled, stir well with a whisk or spoon, then transfer to a piping bag and fill the tart’s surface, starting by creating tufts around the tart’s circumference, and then proceed with another inner circle until complete. Make nice big tufts with a 1 cm star nozzle, the wide one.
Decorate with some coffee beans or soluble coffee. A bit of grated chocolate also suits well.
Keep it in the fridge; it lasts at least 3 days, but it’s better to take it out at least half an hour before serving.
