Soft tart with cream
- Vegetarian
- Energy Kcal 595
- Carbohydrates g 62
- of which sugars g 34.2
- Protein g 9.3
- Fats g 33.5
- of which saturated fat g 15.77
- Fiber g 2.6
- Cholesterol mg 174
- Sodium mg 132
- Difficulty: Average
- Prep time: 40 min
- Cook time: 1 h 5 min
- Serving: 10
- Cost: Average
- Note plus resting times (1 hour)
PRESENTATION
Imagine a soft crostata from Southern Italy that combines everything you love about a soft tart recipe with a twist. Really. This isn’t your usual crunchy dessert—think of it as a delightful mix between a cake and a tart, with a texture that’s both tender and a little crispy on the edges. Instead of plain white sugar, brown sugar adds a deeper, almost caramel flavor, and the almond flour in the dough brings a nutty touch.
What makes this crostata special? It’s the filling: a silky, moist cream with a splash of rum, swapping out the usual vanilla. The two layers of dough—one on the bottom and one on top—hug the cream and keep everything super soft inside, while the shell stays a bit golden and holds its shape. Folks in Amalfi and other parts of Southern Italy have their own versions, but this twist on a cream tart really really stands out for its creative use of ingredients and flavors.
For those craving a homemade strawberry tart or a classic cream tart, this option is perfect when you want something special but not too complicated. You know? The filling isn’t just sweet; the rum gives it a warm kick that pairs well with the nutty dough. You can imagine how nicely it would work with some fresh fruit on the side, or even as a base for a fruit tart. Really good stuff.
The soft, almost cake-like shell makes it an easy homemade tart to slice, and the combination of soft cream and slightly crispy edges keeps each bite interesting. In Southern Italy, locals sometimes swap in citrus or honey, depending on what’s in season. So here's the thing: there's always room to play around with the flavors. This is the kind of tender dessert that shows up on special occasions, yet it is simple enough for anyone to whip up when they want something a bit different from the usual dessert tart. The result is a dessert that’s rich, moist, and full of simple Italian charm—bringing a little bit of the Mediterranean right to your table. Pretty simple.
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INGREDIENTS
- Ingredients for a 9-inch mold
- Butter 8.8 oz (250 g) - cold
- Type 00 flour 2 ⅓ cups (300 g)
- Brown sugar ¾ cup (180 g)
- Almond flour 1 ¼ cup (125 g)
- Eggs 3.5 oz (100 g) - approximately 2
- Baking powder 0.4 tsp (1.5 g)
- Fine salt ½ tsp
- Lemon peel ½
- for the cream
- Whole milk 2 cups (500 g)
- Brown sugar ½ cup (100 g)
- Egg yolks 3 tbsp (45 g)
- Cornstarch 6 ¼ tbsp (50 g)
- Butter 2 tbsp (25 g)
- White Rum 1.5 oz (40 g)
- for decorating
- Brown sugar to taste
- Almond slices to taste
How to prepare Soft tart with cream
To prepare the soft tart with cream, start with the latter because you will need it cold. Heat the milk in a saucepan 1. Meanwhile, in another saucepan, pour the egg yolks and brown sugar 2, then quickly mix with a spatula until the mixture is uniform 3.
Then add the cornstarch 4 and work it first with the spatula and then with a whisk 5. When the milk is hot, pour it into the egg yolk, sugar, and cornstarch mixture little by little, stirring continuously with the whisk 6.
When you have obtained a uniform mixture, put everything back on the heat and stir until it reaches a boil and the cream thickens 7. Off the heat, add the butter 8 and the rum 9.
Mix everything and transfer to a bowl. Cover with cling film in contact with the cream 10 and let it cool first at room temperature, then in the refrigerator for 1 hour. When the cream is cold, you can start making the pastry. Pour the cold cubed butter and brown sugar into a stand mixer fitted with a flat beater 11. Add the grated lemon zest 12
and the salt 13. Work everything with the flat beater, and when you have obtained a soft cream, add the eggs, one at a time 14. When these are well absorbed, you can add the almond flour 15,
the all-purpose flour 16 and the baking powder 17. Work again to obtain a soft and homogeneous mixture 18.
Transfer it to a piping bag without a nozzle 19 and use it to create concentric circles at the base of a 9-inch springform pan (20-21).
When you have covered the entire base, still using the piping bag, form the edge by raising it about 1.2 inches 22. Then transfer the rum cream to another piping bag, also without a nozzle 23, and use it to fill the soft shortcrust shell 24.
With the remaining shortcrust, still creating concentric circles, cover the entire surface (25-26) to hide the cream. Sprinkle with a little brown sugar 27
and garnish with sliced almonds 28. Bake in a preheated static oven at 350°F, on the middle shelf, for about 50 minutes until it is well golden. Then take it out of the oven 29 and let it cool completely before removing from the mold and serving your soft tart with cream 30.