The Easter nest tart with chocolate eggs is a simple, spectacular dessert perfect for bringing something special to the table during the holidays.
If you love homemade tarts, also try the ricotta and jam tart and the ricotta and cocoa tart, two simple and always much-appreciated variations.
This is one of those recipes I make when I want to amaze with few ingredients but a truly beautiful result. The base is a crumbly tart pastry with a creamy ricotta and jam filling, while in the center I make a small “nest” decorated with colorful chocolate eggs.
Let’s make it together step by step. See you soon, Susy
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 10 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 421.17 (Kcal)
- Carbohydrates 63.18 (g) of which sugars 34.38 (g)
- Proteins 9.84 (g)
- Fat 15.95 (g) of which saturated 9.80 (g)of which unsaturated 5.68 (g)
- Fibers 0.79 (g)
- Sodium 106.54 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Easter tart
- 2 1/3 cups 00 flour (all-purpose flour)
- 8 1/2 tbsp butter
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 zest of 1 lemon
- 1 pinch salt
- 1 2/3 cups ricotta
- 1/3 cup granulated sugar
- 1 egg
- 1 zest of 1 lemon
- 1 1/4 cups apricot jam
- as needed dark chocolate eggs
- as needed crushed almonds
Tools
- Bowl
- Tart pan
- Spatula
- Plastic wrap
How to prepare the Easter tart
Prepare the pastry by working the butter quickly with the sugar. Add the egg, the yolk, the lemon zest and a pinch of salt, then add the flour and knead until you obtain a smooth dough. Wrap it in plastic wrap and let it rest in the refrigerator for at least 2 hours.
In a bowl prepare the filling by mixing the well-drained ricotta with the sugar until you obtain a smooth cream. Add the egg and the lemon zest and mix well.
Take the pastry back and roll it out on a lightly floured surface. Fit it into a buttered and floured tart pan, pressing well into the edges and prick the bottom with a fork.Pour the ricotta cream and level it well with a spatula. Add the jam, spreading it evenly over the entire surface, then finish with crushed almonds along the edge to add crunch and an even more indulgent touch.
Bake in a preheated conventional (static) oven at 356°F for about 40 minutes, until golden.
Once baked, let the tart cool completely in the pan. When it is cold, transfer it to a serving plate and decorate the center with chocolate eggs to create a nest effect.
Storage and useful tips
The Easter nest tart keeps in the refrigerator for 2–3 days, covered with plastic wrap or in an airtight container.
Before serving, let it sit at room temperature for a few minutes to recover all the creaminess of the filling.
For an even better effect, add the chocolate eggs just before bringing it to the table so they remain shiny and perfect.
You can vary the jam using sour cherry or cherry for a stronger taste, or orange for an even more Easter-like aroma.
