The soft base for tart is an excellent alternative to the classic shortcrust pastry and with my foolproof recipe, making irresistible desserts is a breeze!
Unlike shortcrust pastry, which is crumbly and buttery, this base has a structure more similar to a low sponge cake, but with greater compactness, allowing it to better support fillings without breaking or becoming excessively moist.
This makes it perfect to be accompanied by creamy layers, without creating too much contrast between the shell and the filling.
It does not require resting times in the refrigerator, does not need to be rolled out with a rolling pin, and does not risk breaking during processing. The dough is simply poured into the mold and baked directly, making it more practical for those with less experience with desserts or who have little time available.
It can be paired with custards, chocolate ganache, mousse, whipped cream, and fresh fruit, adapting to different tastes and occasions. Moreover, thanks to its neutral and delicate taste, it can be enriched with flavors like vanilla, citrus, or spices, to create personalized variations.
My version is obviously without butter, making it an ideal choice for those who want a less caloric dessert.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the soft base for tart
- 2 eggs
- 150 g type 1 flour
- 50 g potato starch
- 80 ml vegetable milk or semi-skimmed milk
- 80 ml sunflower oil
- 1 lemon
- 100 g sugar
- 6 g baking powder
- 1 pinch fine salt
Tools
- 1 Mixer
- 1 Clever mold
- 1 Lemon grater
- 1 Bowl
Steps for preparing the soft base for tart
To prepare the delicious soft base for tart you can use both the mixer, as I did, or the electric beater.
Thoroughly wash a lemon and grate with a lemon grater, the lemon zest and set aside
Break the eggs into the mixer bowl or a bowl, along with a pinch of fine salt and sugar, and whisk until you get a frothy mixture.
While keeping the mixer or electric whisks running, pour in the sunflower oil first and then the oat vegetable milk or semi-skimmed milk in a thin stream.
Then the flour, baking powder, and grated lemon zest. Mix everything well and pour into a clever mold for 28 cm diameter tarts, oiled and floured.
Bake at 340 degrees Fahrenheit for about 20 minutes in a static oven. Before turning off, do the toothpick test to ensure it is well cooked, especially at the edges. Cook in air fryer mode at 340 degrees for 10-12 minutes.
Once baking is finished, take it out of the oven and let it cool completely at room temperature.
Once cooled, use a spatula to help release the edges from the mold and turn out onto a serving plate.
And the soft base for tart is ready to be filled as you like!
Happy baking from Barbara!
Storage and Tips
If unfrosted, the base can be stored under a cake dome or wrapped in plastic wrap for 2-3 days.
It is important to keep it in a cool, dry place, away from heat and moisture, to prevent it from drying out or losing its softness.
If the tart is already filled with creams, whipped cream, or fresh fruit, it should be stored in the refrigerator, covered with plastic wrap or inside an airtight container, for 3-4 days.
Before serving, I recommend letting it sit at room temperature for at least 15-20 minutes, so the base regains its softness
The soft tart base can be frozen, preferably unfrosted, for up to 2 months wrapped in plastic wrap or in an airtight container
To defrost, leave it at room temperature for a few hours or in the refrigerator overnight.
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