After the success of the shortbread baskets with colored eggs, I decided, for Easter, to also prepare the shortbread baskets with ricotta cream and chocolate eggs. These are also delicious, easy to prepare, and perfect to serve on Easter and Easter Monday.
I also leave you with other Easter ideas.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 cups g shortbread
- 1 ½ cups g ricotta cream
- to taste milk chocolate eggs
Tools
- Stand Mixer
- Bowl
- Electric Hand Mixer
- Pastry Bag
- Rolling Pin
- Baking Cups
- Molds for baskets
- Set for tart
- Parchment Paper
Steps
Prepare the shortbread as per the basic recipe.
Wrap it with plastic wrap and let rest in the fridge for about 30 minutes.
Meanwhile, prepare the ricotta cream as per the recipe and let it rest in the fridge.
Retrieve the shortbread, roll it out on a floured surface, and use the appropriate mold to cut out the baskets and place them on the baking cups.
On each basket, place a square of parchment paper and the ceramic beans; in case, ordinary chickpeas will work too, but use them only for blind baking the shortbread, they will no longer be edible. Bake at 350°F for 15 minutes, then continue baking for another 15 minutes without anything.
Once baked, let them cool.
Transfer the ricotta cream into a pastry bag, fill the baskets, and decorate with colored eggs.
Let them rest in the fridge for a few hours before serving.
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