The soft tart is an excellent base to be filled with cream and fruit, thanks to the smart mold that creates a cavity in the center holding the filling. The ingredients are the same as a classic shortcrust pastry, but there are different variants, the difference lies in the preparation of the dough that determines the texture based on the intended use. In this recipe, I prepared a soft tart with apple cream, very light with the addition of chopped almonds that go perfectly. You just have to try it!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
For a 28 cm mold
- 2 1/2 cups cake flour
- 3 eggs
- 5 1/4 oz unsalted butter
- 3/4 cup sugar
- 2 1/2 tsp baking powder
- 1 tsp vanilla extract
- apple cream
- chopped almonds (optional)
Tools
- Smart Mold
- Parchment Paper
- Electric Whisks
Steps
The first thing to do is to prepare the apple cream so it is well chilled when used.
For the tart dough, put the slightly softened butter cut into pieces in a container, work it, then add the sugar, continue to work until you have a light and fluffy mixture, then add the eggs one at a time, then the vanilla extract and the flour gradually.
Make sure all ingredients are well absorbed, the mixture will be soft and compact.
Butter the smart mold, pour the mixture and level it with a spatula, then place a sheet of parchment paper on the surface and flatten it evenly with your hands.
Bake in a preheated convection oven at 356°F for about 20 minutes.
Let it cool and remove it from the mold by turning it upside down.
Take the apple cream that will be well chilled and cover the entire surface of the tart, if desired, chop the almonds and add them to the cream just as I did.
The soft tart with apple cream is ready!!
Storage
You can store the soft tart with apple cream in the refrigerator for up to three days.
