HOW TO COOK SOFT TART WITH STRACCIATELLA CREAM
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I love tarts and I often prefer the soft base to the classic shortcrust pastry. Quick and easy to prepare, without resting times and only with the foresight of having the appropriate mold at home, the one with a step so to speak.The soft tart with stracciatella cream is very quick to make and very tasty, everyone likes it and is excellent at any time, even for special occasions.I prepared it days ago for a dinner with friends and it went like hot cakes !!!
INGREDIENTS
Base
- 180 g flour 00
- 3 eggs
- 100 g granulated sugar
- 1 sachet of instant yeast for sweets
- 70 ml seed oil
- 3 tablespoons of milk
- pinch of salt
- 180 g flour 00
- 3 eggs
- 100 g granulated sugar
- 1 sachet of instant yeast for sweets
- 70 ml seed oil
- 3 tablespoons of milk
- pinch of salt
Cream
- 50 g chocolate chips
- 250 g mascarpone
- 200 ml whipping cream
- 3 pasteurized egg yolks
INSTRUCTIONS
- Start preparing the soft tart with stracciatella cream from the base: preheat the oven to 170 ° C.
- Grease and flour a tart mold (add more butter to keep it from sticking). Sieve the flour. Cream the eggs with the sugar and add the oil and milk first and then the pinch of salt, the sifted flour and finally the yeast.
- Continue to work until all the ingredients are blended. Pour the mixture into the greased and floured mold and bake for about 15-20 minutes. (adjust according to your oven).
- After the cooking time, let it cool well before removing it from the mold…. Once cooled, turn the pan over and turn out the cake.
- Prepare the cream and first pasteurize the egg yolks .
- Put the mascarpone in a bowl with the whipped and pasteurized egg yolks and mix until they are well blended together.
- Aside whip the cream and add it to the other ingredients, mix gently from bottom to top. Finally add the chocolate chips.
- Take the base back and pour the stracciatella cream over it.
