The Harlequin Carnival Tart is a very delicious, cheerful, and colorful dessert prepared with mixed fillings. A simple shortcrust shell filled with different wedges of cream, jam, and lots of colorful sprinkles and smarties.

For this festival, so loved especially by the little ones, prepare this delicious tart to make the day even more cheerful and delicious. It’s very simple to make, just like other tarts, just add more fillings to give a touch of mixed color to the dessert like the colors of Harlequin’s costume.

I filled and decorated the shortcrust with white and black hazelnut cream, pistachio cream, and blueberry jam, with a nice bow and lots of sprinkles and colorful smarties.

Get inspired and prepare it yourself, you can also fill it with jam or other preserves according to your favorite tastes so everyone can take the slice they like the most!
You can also create more flavors by decorating the tart with small rhombuses.

You may also be interested in these carnival recipes

Difficulty: Medium
Cost: Medium
Rest time: 20 Minutes
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Carnival

Ingredients for the Harlequin Carnival Tart

2 3/4 cups All-purpose flour
2 Egg yolks
1 Egg
5.3 oz Butter
2/3 cup Sugar
as needed Lemon zest (grated)
1 pinch Baking powder
as needed Hazelnut cream (White and black)
as needed Jam or preserves
as needed Pistachio cream
as needed Colorful sprinkles
as needed Smarties

Tools

Stand mixer
Rolling pin
Pan Ø 8.7
Oven

Preparation for the Harlequin Carnival Tart

To prepare the carnival tart, make the shortcrust pastry by hand on a work surface or with the stand mixer using the K beater.
I quickly kneaded it with the stand mixer.
In the bowl of the stand mixer, knead the softened butter with the sugar first, then add the eggs as they are absorbed. Continue working, add the grated zest and the sifted flour with the baking powder. Follow this procedure if working by hand as well.
Quickly work the dough to be soft, homogeneous, and dry. If more flour is needed, add it during the preparation. Wrap the dough with plastic wrap and let rest for about 20 minutes in a cool place.
After this time, roll out the dough with a rolling pin on a floured parchment paper sheet. Make a round sheet about 0.4 inches thick, larger than the base of the pan to cover the edges.
Transfer the sheet with all the parchment paper into the round mold, prick the bottom with the edge of a fork and cut off the excess dough along the edges a few centimeters below the border.
Use the remaining dough to make strips to create sections on the tart’s bottom. First make a cross, then divide the other parts.
Fill each section with white and black hazelnut cream, pistachio cream, and blueberry jam.
If there’s still dough left, make a bow or a mask and place it in the center of the tart, brush with milk and sugar and sprinkle with lots of sprinkles, decorate with colored smarties as desired.

You can also make the version with white baking and fill afterward to prevent the creams from hardening during cooking.
I made both versions, here’s also this version!
Transfer the pan to a preheated oven and bake the harlequin tart on the lowest part of the oven at 356°F for about 25 minutes with the fan setting, for the version with creams.

For the white version, bake for about 15 minutes at 356°F with the fan setting and 20 minutes static, and fill when warm so the creams spread better.
The tart is ready to be removed from the oven when the edges and cream are nicely colored.
Serve the tart in wedges after cooling.
Here are both tarts with different cookings!
For other carnival recipes, click here
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