low-calore tart cake
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This low-calorie tart cake is an excellent masterpiece of home cake: crunchy on the outside and compact inside. A shortcrust pastry crust stuffed with cream and pastry linings. You can prepare this dessert all year round, ideal for many occasions, from breakfast to a snack for the whole family or accompany a cup of tea with friends; also suitable for celebrating a birthday.

low-calore tart cake

Low - Calorie Tart Cake

If you're looking for something a little lighter than the typical cake, then this low-calorie tart cake might be the dessert for you!
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
refrigerator 45 mins
Total Time 1 hr 30 mins
Course Dessert, Snack
Cuisine Italian
Servings 6 people


  • baking dish
  • kitchen cutting board
  • Knife
  • Spatula
  • oven
  • kitchen scale
  • Kitchen napkins to clean


  • 60 g water
  • 40 g of brown sugar
  • 60 g of peanut oil
  • pinch of salt
  • A teaspoon of baking powder
  • 250 g of flour
  • 1 egg
  • 1 egg yolk


How to prepare low-calorie tart cake

  • Add the flour and mix with the baking powder, sugar, and salt in a large bowl. Then add oil and work everything with your fingertips until you get a sandy mixture.
  • Create a hole in the center of the mixture and proceed by adding the egg and yolk. Knead everything until you get a soft but not sticky dough.
  • Take the shortcrust pastry, form a ball, and wrap it in cling film. Let it rest in the refrigerator for at least 45 minutes. After the time has passed, take it out and set aside a third.
  • Switch on the oven to 180° C (356° F).
  • Spread the remaining two-thirds on a baking paper (3 / 6mm thick) and about 30 cm in diameter. Lift it and place it in a round baking pan with a diameter of 24 cm and a 3 cm edge. Grease butter and flour on the baking dish (18 to 22 cm diameter). Coat the edges properly, probably overflowing the dough out of the pan.
  • Cut the dough exceeding the edge of the pan and add it to the one previously set aside. Prick the tart base with a fork and spread the cream on the disc of the dough evenly.
  • Pour the pastry cream filling and extend it to all the surfaces. Roll out the remaining shortcrust pastry and cut it into strips of about 2 cm in width with the smooth or serrated pastry cutter. Use these strips of shortcrust pastry to finish the tart's outer edge and form the classic central wire rack.
  • Bake the cream tart in a convection oven for 35 minutes at 180 ° C. Once the surface is golden brown, take it out of the oven and let it cool before removing it from the pan. Now your low-calorie tart cake.
  • Enjoy Your meal. Buon appetito!


For a more fragrant pastry, you can add a spoonful of Marsala wine to make the dough, half grated lemon zest, a hint of vanilla seeds.
This dessert can be conserved for two days in the refrigerator wrap with cling film.
Keyword breakfast, cake, Dessert, italianfamilyfood
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