Easter Tart is an easy, colorful, and fun dessert to prepare, perfect for serving at the table during Easter.
If you love TARTS, like me, you can’t miss the recipe for this Easter tart. You can make it with your children and decorate it however you like! I made it for Giulia, even though it wasn’t Easter yet, but as you know, I need to get ahead to always have lots of new recipes in time for every holiday, and I must say this cake was really appreciated!
A shell of crunchy SHORTCRUST PASTRY enriched with delicious PASTRY CREAM, which you can make in the traditional way on the stove, or simplify your life and prepare the Microwave Pastry Cream.
If you want to try it too, just continue reading!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 24 cm pan
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 1/2 cups flour
- 7 oz butter
- 1/2 cup sugar
- 1 egg
- 3 egg yolks
- 1 1/4 cups milk
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- 1 packet vanilla
- a few chocolate eggs
- as needed sprinkles
- as needed powdered sugar
Preparation
Put the soft butter together with the sugar in a bowl.
Work the butter and sugar with a spoon until completely absorbed.
Add also the yolk and mix.
Finally, add the flour. Start mixing with the spoon.
When the dough becomes more consistent, transfer the dough to the work surface and knead by hand until you get a smooth ball.
Wrap the shortcrust pastry in cling film and let it rest for 30 minutes in the fridge.
Put the egg yolks together with the sugar and cornstarch, or alternatively, if you don’t have it, all-purpose flour, in a bowl.
Start beating the mixture vigorously to get a smooth and fluid cream.
Heat the milk in a saucepan with vanilla essence.
When the milk begins to simmer, turn off the heat and add the yolk mixture to the milk, always stirring.
Cook the cream over low heat until it is thick and lump-free.
At that point, transfer the pastry cream to a bowl, cover it with a piece of cling film directly on the surface to prevent a skin from forming, and let it cool to room temperature.
Roll out the pastry with a rolling pin, not too thin, about 1/4 inch, then place it inside a greased and floured tart pan, remove the excess edges and prick the base with the tines of a fork.
Cover the base of the tart with a piece of parchment paper, place dry beans or steel baking weights on top, and bake the base “blind,” meaning without filling, for about 20 minutes at 355°F static.
After 20 minutes, carefully remove the beans and parchment paper, and return to the oven at 355°F fan-forced for 10 minutes.With the leftover pastry, make some cookies like the bunnies I made; I used cookie cutters I bought a short time ago.
Also bake those at 355°F for about 10 minutes.Remove the tart from the oven and set aside.
When you have the tart, cookies, and cream cooled, you can proceed to assemble the Easter tart.
Pour the cream inside the tart, level it with a spoon, then arrange the cookies as you prefer.
Decorate with chocolate eggs and colorful sprinkles and to finish, a dusting of powdered sugar.
Serve and enjoy!You can replace the pastry cream with other creams based on your taste.
If you don’t like butter, you can make the Easter tart with oil shortcrust pastry
Storage
Store the Easter tart in the fridge for up to 3 days.
