Steps for the modern Easter tart

• To make this wonderful modern tart, you first need to prepare the hazelnut shortcrust pastry in advance. First of all, take the butter out of the fridge and make it plastic, that is, bring it to a temperature of 59°F, in other words, it should be soft. In the bowl of a stand mixer using a paddle attachment, work the butter with the vanilla extract and powdered sugar, obtaining a smooth cream. Add the salt and almond flour and continue mixing. Then pour in the egg previously beaten with a fork and finally add the all-purpose flour and continue kneading until you get a homogeneous dough. Obviously, those who do not have a stand mixer can make this simple shortcrust pastry by hand in a bowl.

  

• Pour the dough obtained onto a sheet of parchment paper and using another sheet of parchment paper along with the rolling pin, roll out a sheet about 1/8 inch thick. Place in the fridge to firm up for 2 hours. Butter and flour a 9-inch tart pan, or if you are using the famous perforated tart ring mold, you won’t need to grease it. I used this latter one. Retrieve the dough from the fridge and cut out the base using the circumference of the ring and leave the shortcrust pastry inside. With the remaining shortcrust pastry, cut strips that will line the edges of the ring. Be very careful, when lining the ring the dough must be cold, if it warms up just put it back in the fridge for a few minutes. Use your fingers to press the strips of shortcrust pastry well along the edges of the base, then cut off the excess with a knife. Once ready, let it rest in the freezer for two hours. If you use a regular tart pan, just line it as tradition dictates. Then also place it in the freezer. With the leftover pastry, make some cookies with Easter cookie cutters like bunny shapes that will be used for the final decoration.

  

• In a saucepan, melt the dark chocolate over a double boiler and let it cool slightly. Put the soft butter together with the powdered sugar in a small bowl and whisk until you get a nice creamy and frothy mixture. Add the egg and continue to whisk. Finally, pour in the melted dark chocolate and continue to whisk with the electric hand whisk. Finally, pour in the almond flour and rum and mix thoroughly, obtaining a homogeneous and frothy mixture.

  

• In a saucepan, heat the cream, and when it is warm, pour in the gianduia chocolate pieces or chopped and stir with a spatula until you get a nice shiny ganache. Let it cool first at room temperature and then in the refrigerator until it sets. This will take a couple of hours. Once cold, it will then be whipped with an electric hand whisk and always kept in the fridge.

  

• Retrieve the tart from the fridge, spread a layer of raspberry jam on the bottom of the pastry, and bake in a preheated static oven at 338°F for 20 minutes. Remove the mold from the oven, lay down the layer of chocolate frangipane cream, and level it well.

  

• Put back in the oven at 320°F for 25 minutes. Take the tart out of the oven and let it cool completely.

  

• Carefully remove the tart from the mold or ring and place it on a serving plate. Finally, decorate the surface of the tart with the whipped ganache. I used a piping bag with a Saint Honoré tip. Then decorate with cookies, hazelnuts, and sprinkles. And here it is, the modern Easter tart is ready. I hope you like this latest recipe of mine, see you next time friends.

  
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