This soft strawberry tart has a tender base similar to a cake, is brushed with vanilla syrup, then filled with creamy mascarpone and sweet strawberries. It is perfect for the summer!
This soft strawberry tart is light, airy and full of mascarpone cream and fresh strawberries! It is made with a wet and tender base which is much softer and soft than a traditional Italian tart made with pasta pastry.
I love the strawberry season and this recipe makes a beautiful strawberry dessert for any spring or summer celebration! If you love the cake of fresh strawberries but crave a creamy touch as in strawberry tiramisu, this, this Soft cream and strawberry tart It’s for you!
Because I love this recipe
- A lighter crust: The base of this soft tart is similar to my soft strawberry cake and perfect for filling cream and fresh strawberries!
- Wet and tasty: A simple flavored sugar syrup with vanilla adds humidity and a spongy consistency to the soft Italian crust cake to melt in the mouth.
Note ingredients
- Egg yolk and eggs: To create a smooth and uniformly mixed batter, port them at room temperature before using.
- Granulate sugar: Sugar softens both the soft strawberry tart base and the simple vanilla syrup that is used to brush the baked cake.
- Milk: Use 2% or whole milk for the best further humidity and wealth.
- Vanilla extract: It adds a hot and sweet aroma both to the tart and to the cake bathroom.
- Butter: The melted and cooled butter helps to create a soft and tender crumb.
- Flour: The cake flour, pastry flour or 00 flour will give the tart a delicate and airy consistency.
- Baking powder: It provides lightness and ascent, helping the soft tart to remain soft.
- Salt: Only a pinch improves flavors in the batter.
For the filling
- Mascarpone: Let the mascarpone sit at room temperature for about 30 minutes so that it is based without hitches in the creamy seasoning.
- Cream: Choose the whole cream, heavy or whipped with at least 30% fat for a stable and rich mounted topping.
- Powdered sugar: Solina slightly the mascarpone cream without making it heavy.
- Strawberries: The fresh and mature strawberries are cut and used to overcome the tart.
How to make a soft strawberry tart
In a large bowl, beat the egg together, the egg yolk and the sugar until the mixture is light, thick and soft. Add the milk, vanilla and then melted the cooled butter. Beat to combine.
Sift the flour, baking powder and salt, then slam down until smooth.
Pour the batter into the prepared pan and cook until a toothpick comes out clean or with some wet crumbs. Let the tart cools completely in the pan.
While the soft Italian tart cooks, prepares the syrup for the cake by cooking the sugar and water together until the sugar dissolves and the mixture thickens slightly. Cool completely, then mix the vanilla extract.
For the dressing of the mascarpone, beat mascarpone, cream and icing sugar together until it breaks, smooth and soft.
Once the tart has cooled, brushing it generously with vanilla syrup, then expand the mascarpone cream above. Finish with strawberries in sweet slices for a good finish!
Suggestions for recipes
- Pan type: An 8 -inch or flan pan works better for this soft strawberry tart recipe, but you can also use a normal cake plate.
Ingredients at room temperature: For the best consistency, make sure that your eggs, milk and butter are at room temperature before mixing the batter.
Non Overmix: After adding the dry ingredients, mix until smooth to maintain the slight drying of the tart and tender.
Syrup and topping: Let the cake cool completely before touching with the syrup or add the mascarpone top to prevent everything from melt.
Strawberries: If you prepare in advance, wait to add strawberries until just before serving for the cooler taste.
Variations
- Strawberry Jam Glaze: Instead of the simple syrup, you can gently heat a few tablespoons of strawberry jam and brush it on the cooled cake for a more fruity flavor.
- Bacchio di Cate Infused Fraghberbere: Cook over low heat some chopped strawberries with sugar and the bathroom for the water cake, then filter the syrup before brushing it on the cake.
- Other berries: Exchanges strawberries for fresh raspberries, blueberries or a mix of seasonal berries.
- Pastry custard filling: For a richer variation, it is possible to replace the mascarpone toppone with a layer of classic Italian pastry cream (custard).
Warehouse
This soft Italian tart with cream and strawberries is better enjoyed fresh, immediately after assembling. However, it is possible to archive it in an airtight container in the refrigerator until a few days. The cake can be more humid as strawberries begin to lose juices. I don’t recommend freezing this cake.
Other recipes of strawberries
Nothing like a dessert of fresh strawberries, and this strawberry tart is so good, everyone will love it. Enjoy!
For the tart
- 1 large Egg (ambient temperature)
- 1 large egg yolk (ambient temperature)
- ½ cup granulate sugar
- ¼ cup milk (2% or whole milk, ambient temperature)
- 1 teaspoon vanilla
- ¼ cup butter (melted and cooled)
- 1 cup +3 spoons Flour (cake flour/pastry or 00 flour) (150 g total, if the recipe doubles, then double this amount)
- 1 camera teaspoon baking powder
- 1 pinch salt
For the cake bath
- ¼ cup granulate sugar
- ¼ -½ cup waterfall
- ½-1 teaspoon Vanilla extract
For the seasoning
- 1 cup Mascarpone (Remove from the refrigerator 30 minutes before using)
- 1 cup entire/heavy cream or whipped with a fat content at least 30%
- 1½ spoons powdered sugar
- 1 pound Strawberries (sliced and halved)
Preheat the oven to 350f/180c. Grease and flour or spray a pan or plate of 8 -inch cake or a cake plate.
In the mixing bowl beat the egg, egg yolk and sugar 8-10 minutes or until they read and thick, add the milk, vanilla and melted cooled butter and beat, sift the flour, baking powder and salt, bass at low speed to add until smooth, one minute.
Pour into the prepared pan and cook for about 15-20 minutes or until it has to cool in the pan. Brush or season with the cake syrup, on top of the mascarpone filling and place the strawberries at the top. Enjoy!
For the cake syrup
In a small pot, add the sugar and water, cook on medium for about 3-5 minutes or until the sugar melted and the mixture thickened a little. Leave to cool completely before adding vanilla and use.
Storing the strawberry tart
- This soft Italian tart with cream and strawberries is better enjoyed fresh, immediately after assembling. However, it is possible to archive it in an airtight container in the refrigerator until a few days. The cake can be more humid as strawberries begin to lose juices.
- I don’t recommend freezing this cake.
Calories: 364Kcal | Carbohydrates: 31G | Protein: 5G | Fat: 25G | Saturated fat: 15G | Polynsaturo fat: 1G | Monolysatuine fat: 4G | Trans fat: 0.2G | Cholesterol: 99mg | Sodium: 71mg | Potassium: 176mg | Fiber: 1G | Sugar: 20G | Vitamin A: 874Iu | Vitamin C: 27mg | Soccer: 92mg | Iron: 1mg | Phosphorus: 95mg
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