Sponge Cake Tart Base

Sponge Cake Tart Base

A sponge base that's great for fruit tarts. Cookie bases are good too, but it's nice to change it up sometimes.

Ingredients: 26 - 28 cm tart pan

Unsalted butter (room temperature)
180 g
Granulated sugar
180 g
Vanilla essence
1/2 teaspoon
White flour
180 g
Baking powder
1 teaspoon


1. Bring the unsalted butter to room temperature. Whisk together the butter, sugar, and vanilla essence.
2. Mix in the eggs one at a time. Finally, add the flour and baking powder and mix until thickened.
3. Lightly oil the pan, then dust with flour (not listed). Doing this makes it easier to remove after baking.
4. Put the dough into the pan and smooth the top. Rap against the counter 2-3 times to get rid of any air pockets.
5. Bake at 175℃ (350°F) for 18 - 20 minutes.
6. Remove from the pan and let cool on a wire rack.
7. For a fruit tart recipe, check out Recipe ID: 834821.

Story Behind this Recipe

German fruit tarts are made with this kind of tender base.