The grandma's soft tart is a soft and truly irresistible dessert. It is a variant of the classic grandma's cake; with the original recipe it shares the delicious filling of custard and pine nuts, but the crunchy shortcrust pastry shell is here replaced by a soft base and an almost impalpable consistency. A simple and genuine cake, which will conquer adults and children alike; enjoy it for breakfast or as a snack, accompanied by a cup of latte or hot infusion, but it is so scenographic that you will make a great impression if served at the end of the meal on the occasion of a special dinner or party. So let’s find out how to make it by following our recipe step by step.
In a bowl, whip the eggs and sugar with an electric whisk (1), until the mixture will be light and fluffy.
Add the oil (2), the milk and continue to work it.
Add the sifted flour (3) and then the baking powder, working it until the mixture will be smooth and free of lumps.
Butter the mold and pour the mixture inside (4). Bake at 180 degrees C and cook for about 20 minutes. After the cooking time will be elapsed, take the tart out of the oven, let it cool and then remove it from the mold.
Prepare the custard; pour the milk into a saucepan (5), add the vanillin and let it heat over a low flame.
Meanwhile, in a bowl, mix the egg yolks with the sugar; add the sifted corn starch (6) and work it until the mixture will be smooth and free of lumps.
Slowly pour the milk (7), then put the mixture back on the heat and cook, stirring constantly, until thickened.
As soon as the cream will be ready, pour it into a bowl and cover it with a sheet of cling film, to avoid the formation of a film on the surface (8). Let it cool down.
Pour the cream into the center of your soft tart, decorate with powdered sugar and pine nuts and serve (9).
Grandma's soft tart can be preserved at room temperature for 1 day in a special airtight container or under a glass bell jar. If there is something left, cover it with cling film and put it in the refrigerator for up to 2-3 days.