The soft tart with chocolate eggs and covered in luscious white chocolate ganache is a true delight for both kids and adults to share at Easter, especially if you’re not a fan of traditional sweets!
A really easy recipe, like almost all the ones I propose, that adds to the Easter tart made last year.
Now, the soft tart has become the star of many of my desserts, like the red velvet or the happiness tart because you don’t need great skills to make the base; it’s versatile and often doesn’t even need to be soaked. So being able to offer it as an Easter dessert is a great satisfaction for me!
Get chocolate eggs filled with hazelnuts or various flavors and follow these few simple steps that will allow you to present on the Easter table a dessert that’s beautiful to see and delicious to eat: The soft tart with chocolate eggs.
Word of honor!
READ ALSO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 303.92 (Kcal)
- Carbohydrates 34.95 (g) of which sugars 26.01 (g)
- Proteins 3.76 (g)
- Fat 17.15 (g) of which saturated 5.97 (g)of which unsaturated 5.89 (g)
- Fibers 0.72 (g)
- Sodium 32.70 (mg)
Indicative values for a portion of 60 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
Basic recipe here
- 2 eggs
- 3/8 cup sugar
- 1 1/4 cups all-purpose flour
- 1/4 cup rice oil (or other oil)
- 7 tbsps water
- 1 1/2 tsps baking powder
- vanilla (in pulp or extract)
- 1 cup chocolate eggs
- 2/3 cup fresh liquid cream
- 1 cup white chocolate
- eggs (sugar or chocolate)
- Smarties
Tools
- 1 Tart Pan
Steps
Preheat the oven to 356°F and use room temperature eggs.
– In a bowl, beat the eggs with the sugar using an electric mixer; when the mixture becomes light and frothy, pour in the oil, then the water.
– Add the flour with baking powder (sifted and mixed together) and vanilla to the liquid mixture. Pour the batter into a greased and floured tart pan and bake for about 23/25 minutes.
– Remove the soft tart from the pan while still warm and use a knife to make small holes as big as the chocolate eggs; place the eggs by applying slight pressure.
– Set the tart aside and prepare the ganache cream.
– Finely chop the white chocolate with a knife and meanwhile bring the cream to a boil.
– Place the chocolate in a container and pour the boiling cream over it. Wait a few minutes and stir until the chocolate is completely melted.
Remember: The finer the chocolate is chopped, the easier it will melt uniformly.
– Wait for the ganache to cool down a bit, then pour it over the soft tart and refrigerate.
– Decorate the cooled tart with sugar and chocolate eggs.. completing as desired with Smarties.
Storage:
The soft tart can be stored in the refrigerator in a cake container. Take it out of the fridge 10 minutes before serving.
