The shortcrust pastry Easter eggs can be filled as desired and become a charming gift.
Since this is shortcrust pastry, which is the only component we will prepare for this treat, it is clear that we must use an excellent shortcrust pastry recipe that does not deform during baking and that is crisp and fragrant.
I tried making them with the oat flour shortcrust I made at Christmas, replacing the cinnamon with vanilla; but they also turn out perfect with the basic shortcrust pastry recipe.
You will obviously need the appropriate molds; I found mine from a specialized supplier, but you can surely find them online.
And for filling them… let your imagination run wild: chocolate or sugar mini eggs, various creams…
In short, an unusual and nice idea for those who love to experiment and have fun in the kitchen.
OTHER INTERESTING RECIPES:
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 2Servings
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: Easter, Easter Monday
Ingredients
- 2 cups oat flour
- 2 1/2 tbsp cornstarch
- 7 tbsp butter
- 6 1/2 tbsp sugar
- 1 egg (medium)
- vanilla
- 1 pinch fine salt
- mini eggs (colored)
Tools
You can try silicone molds that are oven-safe and one metal mold to form the shapes.
- Mold silicone
- Mold metal
- Work surface
- Plastic lattice for tarts
Steps
Prepare the shortcrust pastry following the recipe here, or use your own recipe. After resting in the refrigerator for at least 2 hours, roll out the dough on the work surface and proceed.
Roll out part of the shortcrust pastry to a thickness of about 2 mm and position it on the tart lattice following the instructions. Place in the freezer for 3/4 minutes.
Using the egg-shaped cutter, cut the pastry and gently position it over the back of the mold. Place in the refrigerator.
Roll the shortcrust pastry to a thickness of about 2 to a maximum of 3 mm and cut it with the appropriate mold.
Lay the cut shortcrust pastry over the back of the mold and chill while the oven preheats.
Place the molds on a baking sheet and bake in a preheated oven at 356°F for about 15 minutes. They should become crisp. Unmold gently when completely cool.
Tips
If you choose silicone molds, it’s better to place the pastry that forms the lower shell inside them. Undoubtedly, with steel molds everything is simpler.
