Soft Easter Tart, a unique and delicious idea made with a clever 12.5-inch pan, ideal for sharing with many people, perfect for Easter celebrations.
To make this recipe even more charming and unique, I decided to use chocolate candies filled with peanuts, but you can choose to decorate it however you like, with sugar flowers for example, or other candies.
My advice, for a really special result, is to prepare the soft tart and the white chocolate ganache the day before to then combine them to make this delicious recipe.
Below I leave you the individual recipes, whose steps you will find, of course, also here.
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 1 Minute
- Cooking methods: Electric Oven, Stove
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 200 ml fresh heavy cream
- 200 g white chocolate 35%
- 2 cups all-purpose flour
- 3 tbsps unsweetened cocoa powder
- 3/4 cup sugar
- 2 eggs
- 2 tsp baking powder
- 1/3 cup sunflower oil
- 1 cup water
- 5 oz apricot jam
- to taste colored candies
Tools
- 1 Saucepan
- 1 Whisk
- 1 Bowl
- 1 Plastic Wrap
- 1 Knife
- 1 Cutting Board
- 1 Electric Mixer
- 1 Bowl
- 1 Pan
- 1 Spatula
- 1 Spatula
- 1 Piping Bag
- 1 Spoon
Steps
To make the Soft Easter Tart, just replicate all the steps below.
To make the White Chocolate Ganache Cream first chop the white chocolate coarsely with a knife or by hand.
In the meantime, bring the cream to a first boil over very low heat.
Add all the chocolate together and stir immediately.
Quickly mix with the hand whisk until all the chocolate is well melted.
Transfer the mixture to a bowl and let it cool at room temperature, stirring occasionally.
Cover with plastic wrap and let it rest in the refrigerator for a time that varies between two and eight hours before use.
The longer it rests, the denser the cream becomes.
To make the Soft Cocoa Tart with a clever 12.5-inch pan, first work the eggs with the sugar for a couple of minutes.
Then add the water at room temperature, sunflower oil, unsweetened cocoa, baking powder, and finally the flour.
Continue mixing with the electric mixer until obtaining a smooth and lump-free mixture.
With the help of a spatula, gather any residues from the edge of the bowl and mix them into the batter.
Pour the batter into the greased and floured pan, level it, and put it in a hot ventilated oven at 350°F for 25 minutes, doing the toothpick test to verify its cooking.
Remove and let it cool well before removing from the pan.
Once all the elements of the Soft Easter Tart have cooled and rested, we are ready to combine them and create the delicious cake.
On the base spread the apricot jam.
Then distribute the white ganache cream with a piping bag or a spatula, leveling it.
Decorate as desired with the colored candies.
I recreated some simple flowers dedicated to my three children.
And here it is ready!!
Storage
The soft Easter tart can be stored, once completed, in the refrigerator for up to 3 days, covered with plastic wrap.
