Today we snack with Easter eggs! I made this chocolate tart using the chocolate from the egg and served it with a strawberry fruit salad 🍓
It doesn’t take much to win over my little ones 🥰
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2.8 oz Butter
- 3.5 oz Sugar
- 1 Egg
- 2 Egg yolks
- 1.5 cups All-purpose flour
- 7 oz Chocolate
- 2/3 cup fresh whipping cream
- Strawberries
- 1 lemon
Tools
- Cake tin 24 cm springform
- Cling film
- Parchment paper
- Whisk
Preparation
Form the classic fountain shape with the flour, add the softened butter, the egg, and the sugar, and knead until you get a smooth and homogenous dough.
Alternatively, put all ingredients in a food processor and run for a few seconds, then transfer the dough onto a work surface and compact it.
Cover with cling film and let it rest in the fridge for at least 30 minutes.
Meanwhile, butter and flour a 9.5-inch tart pan and preheat the oven to 356°F.
After the resting time, roll out the dough between two sheets of parchment paper. Remove the top sheet and transfer it to the pan, forming a border.
Prick the base with a fork, cover with parchment paper or foil, and sprinkle the surface with the dried legumes you have available.
Bake in a preheated static oven at 356°F for 15 minutes.
Remove from the oven and lower the temperature to 248°F.
Remove the paper with the legumes and prepare the filling.
Chop the chocolate. Meanwhile, heat the cream in a saucepan and when it reaches boiling, remove from heat. Add the chocolate and stir with a whisk until smooth without lumps.
Add the yolks and sugar and continue with the whisk to combine the ingredients. Pour the filling into the tart and bake in the oven at 248°F for about 35 minutes.
Turn off and let the tart rest with the door slightly open for about half an hour. Once at room temperature, you can store it in the refrigerator.
Thoroughly wash the strawberries, remove the stems, and cut them into even pieces. Season with a tablespoon of sugar and the juice of half a lemon. Mix and let rest in the refrigerator for 10 minutes.
Arrange them on the surface of the tart and put it in the fridge for at least a couple of hours.
I recommend letting it rest overnight and enjoying it the next day; it will be decidedly better!
If you liked this recipe and want to be always updated, follow me also on my Facebook page by clicking acasadigery and leave your like!
I look forward to seeing you… Gery
Return to the home to read all the other recipes.
You can also find me on instagram, twitter, and pinterest
You might also be interested in:
