There soft blackberry tart it is a rustic dessert, one of those reminiscent of good and fragrant ones fruit cakes grandmother’s. In this easy recipe there is no butter, the pastry dough is enriched with one low-fat vanilla yogurt: greedy, but lighter!
Ingrediants
- 350 g of flour 00
- 125 ml of low-fat vanilla yogurt
- 100 g of granulated sugar
- 1 egg
- 50 ml of seed oil
- ½ sachet of baking powder for cakes
FOR THE SHORT PASTRY:
- the grated zest of ½ lemon
- 500 g of blackberries
- 3 tablespoons of granulated sugar
- the juice of ½ lemon
- 20 g of corn starch
- powdered sugar for finishing
FOR THE STUFFING:
Here is a rustic dessert from easy recipe and with a playful touch in the decoration: the soft blackberry tart it’s a cake at the fruit genuine, prepared with a Short pastry without butter and stuffed with fresh blackberries.
This recipe is greedy, but less caloric than other desserts, since the dough of the base is made with low-fat vanilla yogurt, ideal for making it soft and fragrant, without sacrificing taste. Such a prepared cake is ideal as dessert, for the snack or to celebrate the birthday of the little ones.
A blackberries pie which has a distinctive touch also in the aesthetics: instead of the classic pasta grid, the decoration is made up of shortcrust balls of different sizes. They give movement and joy to the dessert: a simple idea, but a sure success!
If you are passionate about forest fruit cakes and pies, among our proposals you will surely find the right inspiration: from the more classic blackberry tart with fresh fruit and jam, to the original White chocolate and raspberry cake, passing through the soft Donut without butter with blueberries. And if you love tarts, here are our 32 best recipes.
OTHER DELICIOUS RECIPES: Wholemeal tart with blackberries and plums, Chocolate cake and blackberries, Cheesecake without cooking with blackberries
How to prepare: Soft blackberry tart
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
50 min
- Portions
-
8
How to prepare: Soft blackberry tart
Start preparing the soft blackberry tart from the filling. In a bowl, mix the blackberries with the sugar, lemon juice and sifted cornstarch, then place in a non-stick pan and cook, stirring often, until you get a thick and creamy compote. Let it cool down.
In the meantime, dedicate yourself to the shortcrust pastry: in the bowl of the planetary mixer – you can also use the electric whisk – mix the egg, sugar, oil, flour, yeast, low-fat yogurt, salt and grated lemon zest at low speed.
When the mixture is homogeneous, form a loaf with your hands. Roll out 2/3 of the dough with a rolling pin at a thickness of 5 mm, leaving the remaining part wrapped in cling film (you will need it later). Line the bottom and edges of a greased and floured 22 cm diameter springform pan with the dough. Prick the bottom with the tines of a fork.
Pour the blackberry compote into the “shell” of dough and level it with a spoon. With leftover dough, create pastry balls of different sizes and distribute them on the surface of the cake, placing them in a somewhat messy way. Bake in a preheated oven at 180 ° for 35-40 minutes, remove from the oven and let it cool completely before turning it out of the mold.
When serving, sprinkle the soft blackberry tart with icing sugar to taste.
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