Sharing a recipe is also a small but meaningful gesture of friendship. This recipe is a gift from Biancopesca that I am sharing with all of you.
INGREDIENTS
For a 32 cm tart
- 2 eggs
- 130 g of sugar
- 60 ml of milk
- 45 ml of sunflower seed oil
- 165 g of all-purpose flour (whole wheat works too)
- 8 g of baking powder
For the milk cream filling
- 1 liter of milk
- 1 sachet of vanilla powder
- 160 g of sugar
- 80 g of cornstarch
METHOD
To prepare the cream:
1. Pour milk and vanilla into a saucepan, stir, and bring to a boil.
2. Separately, mix cornstarch and sugar, add two cups of hot milk, and stir until smooth.
3. Add this smooth mixture back into the saucepan and cook over low heat, allowing it to thicken (this takes around 3 minutes).
For the base:
1. Beat eggs and sugar in a bowl. Gradually add oil, milk, and flour, and finally the baking powder.
2. Grease the tart pan, pour in the mixture, and bake at 180°C for 20 minutes. Once cooled, fill the tart with the cream and decorate as you like.
TIPS
- The tart can be stored in the fridge for up to 4 days.
- For a richer version, replace the milk with a jar of yogurt (for the base).
- For a chocolate version, use 130 g of flour and 35 g of unsweetened cocoa powder.
Biancopesca's Soft Tart is perfect to serve at the end of lunch, dinner, or even as a snack!
Iolanda
