Soft tart with egg white shortcrust pastry, a very simple and delicate dessert to make. It is a shortcrust pastry made using only egg whites without yolks and with a soft consistency. I love this shortcrust pastry because it is delicate and soft. I filled this tart with my apricot jam that I made last summer, but you can use any type of jam. To make the shortcrust pastry, I followed the recipe for the soft and creamy lemon tart which I find special. Anyway, I recommend trying it, and I assure you it is fabulous. Let’s see together what we need and how to prepare the soft tart with egg white shortcrust pastry.
TRY THESE DELICIOUS TARTS TOO
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
SOFT TART WITH EGG WHITE SHORTCRUST PASTRY LET’S SEE WHAT WE NEED TO PREPARE IT
- 3 1/2 cups all-purpose flour
- 3 egg whites (not beaten)
- 3/4 cup powdered sugar
- 3/4 cup butter (cold)
- grated lemon peel
- apricot jam
- powdered sugar (for dusting)
Steps
LET’S PREPARE THE TART
Prepare the shortcrust pastry. I put all the ingredients in a mixer, you can also use a Thermomix, formed a dough and let it rest in the refrigerator for at least 1 hour. You can also prepare the shortcrust pastry by hand.
Butter and flour a tart pan, roll out a part of the dough, cover the whole with jam and with the dough you set aside, form the strips. Bake at 350°F for about 30 minutes but adjust according to your oven. Remove from oven and dust with powdered sugar.
