The Soft Christmas Tart Base is a fluffy and quick variant of the soft tart baked in a special mold called “smart mold“, characterized by a raised edge perfect for being filled with all kinds of creams.
The recipe is very easy, unlike shortcrust pastry, it does not require resting time, you only need to let it cool and you can fill it with your favorite creams; one of the variants I often make is the soft coconut and raspberry tart with white chocolate and coconut namelakaand raspberry jam.
For Christmas, I thought of making a red version with almonds and orange that I will fill with vanilla namelaka and lots of fresh fruit; I will publish the recipe next week. To achieve a bright color you can use gel food coloring, as I did, or natural powdered coloring, available at most well-stocked supermarkets or online.
Although the Soft Christmas Tart Base is very fluffy, I recommend lightly wetting it with a little syrup. It enhances the taste, makes it even softer, and preserves it longer.
Try the other variations:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 187.84 (Kcal)
- Carbohydrates 23.82 (g) of which sugars 12.65 (g)
- Proteins 3.78 (g)
- Fat 9.12 (g) of which saturated 1.50 (g)of which unsaturated 5.08 (g)
- Fibers 0.84 (g)
- Sodium 16.49 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup almond flour
- 2/3 cup sugar
- 1/4 cup peanut oil (or 5 1/4 tbsps of very soft butter)
- 2 eggs (medium – 110 g at room temperature)
- 1/4 cup milk
- 2 tsp baking powder
- 1 tsp orange zest (grated)
- 1 tsp red food coloring (gel or natural powdered coloring, available in larger supermarkets)
- 1 tsp vanilla extract
Tools
- 1 Bowl
- 1 Scale
- 1 Electric whisk
- 1 Smart mold 11 inches in diameter
Procedure
Sift the flour with the baking powder, add the almond flour, and mix.
Crack the eggs into a bowl, add the sugar, and beat them with an electric whisk until they are fluffy and tripled in volume. Add a teaspoon of red coloring.
Add half the flour while continuing to beat the mixture with the whisk, then add the oil.
Incorporate the remaining flour, then add the milk, orange zest, and vanilla.The batter is ready.
Pour the batter into the greased and floured soft tart mold.
Bake the cake in a preheated static oven at 350°F for about 20 minutes (the baking time depends on the power of your oven).
Do the toothpick test to check for doneness; if necessary, extend the baking time by 5 minutes. Be careful not to overbake, or it will become dry.
The soft tart is ready. Remove from the oven, wait a few minutes, and then flip it onto a plate. Let it cool completely and fill as desired.
Tips
Storage
The Soft Christmas Tart can be stored at room temperature for 2-3 days, well covered
The filled soft tart can be refrigerated for about 4 days, depending on the creams used.
The soft tart base can be frozen for 2 months.
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For recipe advice, contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
Send me your photos, and I will gladly share them on my social media
