The soft raspberry tart is a variant of the classic soft tart made with the smart mold, a fantastic base perfect for filling thanks to the groove that prevents the filling from spilling out.
Since there are no fruit variants but only chocolate ones, I thought of CREATING NEW RECIPES by adding pureed fruit to the batter. From today on, you will have eight special recipes available to create stunning desserts to surprise your guests
Yesterday I made the soft blueberry tart, today the raspberry one, and in the coming days, I will propose others, all very aromatic thanks to the fruit, easy to make, quick to bake, and lactose-free, plus I can tell you they stay soft for days.
My soft tarts with fruit in the batter are light bases that you can fill with custard, jams, chantilly, and lots of fresh fruit, let your imagination run wild to create new cakes ideal for buffets, birthdays, and after-meal treats.
Try the other basic recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 257.87 (Kcal)
- Carbohydrates 37.08 (g) of which sugars 19.45 (g)
- Proteins 4.28 (g)
- Fat 11.35 (g) of which saturated 2.19 (g)of which unsaturated 8.49 (g)
- Fibers 1.49 (g)
- Sodium 18.19 (mg)
Indicative values for a portion of 80 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 1/2 cups all-purpose flour
- 3/4 cup sugar
- 200 g raspberries (from which you will obtain 120 g of puree)
- 2 eggs (medium)
- 1/3 cup peanut oil (or another oil of your choice)
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- A few drops red food coloring (optional – you can alternatively replace it with a teaspoon of natural powder coloring)
Tools
- 1 Bowl
- 1 Small bowl
- 1 Immersion blender
- 1 Sieve
- 1 Tart pan for soft tart or smart mold 11 inches
- 1 Whisk
Procedure
Wash the raspberries, pat them gently with a paper towel, and place them into the immersion blender cup to puree them. Sift the pureed raspberries to remove seeds and any impurities; you should obtain 120 g of puree.
If you prefer, you can use a ready-made puree; there are some very good ones available.
Sift the flour with the baking powder.
Pour the eggs into the bowl, add sugar, and mix well with the whisk. Add the oil, raspberry puree, and vanilla, incorporating everything.
Pour the sifted flour with the baking powder into the bowl, always mixing with the whisk, until you obtain a homogeneous batter.
If you want a more vibrant colored cake, add a few drops of red coloring or leave the batter natural, the cake will be lighter.
If you prefer, you can use powdered food colorings, which are available even in well-stocked supermarkets and are made with freeze-dried vegetables and fruits.
Pour the batter into the greased and floured soft tart mold.
Bake the cake in a preheated static oven at 340°F for about 20 minutes (the baking time depends on your oven’s power).
Do the toothpick test to check the baking, if necessary, extend it by a few minutes.
The soft raspberry tart is ready, take it out of the oven, wait a few minutes, and invert it onto a cooling rack. Let it cool completely and fill it as desired.
Tips
Storage
The soft raspberry tart can be stored at room temperature for 2/3 days well covered.
The filled soft tart can be stored in the refrigerator for about 4 days, depending on the creams you used to fill it.
You can freeze it and store it in the freezer for 3 months
***********************
For recipe advice, contact me on FACEBOOK and if you like, follow me on INSTAGRAM
Send me your photos, I will be happy to publish them on my social media
