Alternative Easter eggs part two! The Easter Egg Tart is always an alternative to chocolate Easter eggs, which my daughter doesn’t like. So I enriched it with custard, black cherry jam, and raspberry compote, a truly delicious combination, try it to believe it!

Difficulty: Easy
Cost: Affordable
Rest time: 30 Minutes
Preparation time: 1 Hour
Portions: 8 People
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: Easter

Ingredients

1 egg
1/3 cup sugar
5 tbsps butter
1 1/3 cups all-purpose flour
1 egg
3 tbsps all-purpose flour
1/4 cup sugar
3/4 cup milk
1 tsp vanilla extract
5 oz black cherry jam
3 1/2 oz sugar-free raspberry jam
as needed powdered sugar (to sprinkle on the tart lid)

Steps

Place the flour in a mound on a work surface, make a hole in the center, add the eggs, sugar, softened butter, and start kneading, without overworking the ingredients, until the dough is smooth and no longer sticky. Wrap it in plastic wrap and refrigerate for about 30 minutes.
Wrap it in plastic wrap and refrigerate for about 30 minutes.
Put the milk and vanilla extract in a saucepan and heat until just before boiling.
In a bowl, put the whole egg with the sugar and beat with a whisk until it becomes light and frothy. Add the flour little by little and beat again with the whisk until everything is well combined.
Pour the hot milk slowly into the egg and sugar mixture, stirring constantly with a whisk.
Then put everything back into the saucepan and cook over medium/low heat, stirring continuously, until it thickens well.
Place in a bowl, cover with plastic wrap, and let cool.
Prepare an egg-shaped drawing with parchment paper, about 11 3/8 inches in height and 9 inches in diameter. Take the pastry dough out of the fridge, divide it into two parts, one slightly smaller than the other. On a floured parchment paper, roll out the first part of the pastry dough, place the egg shape on top, and cut the edges with a wheel.
Using the remaining pastry dough, make strips, fold them in half lengthwise to make them thicker. Now slightly moisten and attach them to the edge of the shortcrust egg, making them adhere well, this will be the base of the tart.
Now roll out the other pastry dough and create another egg exactly like the first one, but without attaching the edge, this will be the lid of the tart. Using a knife and cookie cutter, cut out the decorations on the lid.
If you have leftover pastry dough, you can make bells and letters.
Prick the base with a fork and bake at 356°F for about 10 minutes. Let cool slightly and cover the bottom of the tart base with custard. Spread the black cherry jam on top.
Finish with a layer of raspberry jam.
Sprinkle the lid with powdered sugar and place it gently on the base as it is quite thin. Happy Easter to everyone!