Making a tart with oil instead of butter is an example of how one can experiment and play with ingredients and create flavoursome but also healthy dishes.
Knowing how to re-interpret traditional recipes, mixing old and new flavours in a healthy choice which pleases the palate is the guiding principle of those of us who know how to enjoy the pleasures of the table while looking after their health.
There are some very good reasons for using oil when preparing desserts.
Here’s what you need to know.
• Oil is the perfect alternative for those who suffer from food intolerances (to lactose, for example) but would still like to enjoy soft and luscious cakes. You can replace the quantity of butter in grams with the same amounts of oil in grams, and there is nothing more to it than that!
• Replacing saturated fats with unsaturated fats contributes to maintaining normal levels of cholesterol in your blood.
• There are flavored oils which are ideal for making cakes and add a special aroma for original and exclusive recipes.
• The pastry of a tart made by using oil instead of butter will be richer and more flavoursome and will have that home-made taste that is so special, with aromas reminiscent of one’s granny’s comforting recipes.
• Cakes prepared with oil are lighter and easier to digest, their consistency is soft and firm and they keep longer since they contain no cream/milk.
• Any oil is suitable for cake-making: the most commonly used are sunflower seed oil and extra virgin olive oil. The first one is more delicate to the palate, the second is richer and full-bodied.
A tart with oil instead of butter is an innovative idea to bring to the table and rediscover the delectable joys of savouring a wholesome, home-made cake.