The Easter tart is an easy dessert to make, but with unmatched deliciousness!
Assuming that Easter is the celebration where chocolate reigns supreme, if you ever have some left over, this tart is the perfect way to recycle it.
As a starting base, I chose to make the soft tart, using type 2 flour and cinnamon for flavor; while the ganache is the melting cream of the Lindt tart so milk chocolate.
Trust me when I say it’s truly exceptional, both for the cinnamon/chocolate flavor combination and for the texture. I’ve given you the suggestion, now it’s up to you!
READ THE TIPS AT THE END OF THE RECIPE
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 330.40 (Kcal)
- Carbohydrates 29.98 (g) of which sugars 20.74 (g)
- Proteins 5.00 (g)
- Fat 21.69 (g) of which saturated 6.37 (g)of which unsaturated 7.06 (g)
- Fibers 1.24 (g)
- Sodium 69.75 (mg)
Indicative values for a portion of 83 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
The Easter Tart
- 1 1/4 cups type 2 flour
- 2 large eggs (2 medium)
- 1/2 cup sugar
- 1/4 cup rice oil (or other mild oil)
- 1/2 cup milk
- 1/2 teaspoon unsweetened cocoa powder
- 1 pinch ground cinnamon
- 1 pinch fine salt
- 1 tablespoon baking powder
- 9 oz milk chocolate
- 1 1/4 cups fresh whipping cream
- 1/2 cup water
- 1 tablespoon sugar (*vanilla-flavored)
- to taste orange zest
Tools
- Mold smart 9.5 inches
Preparation of the Easter Tart
– Chop the chocolate and set aside.
– Bring the cream to a boil and then pour it over the chocolate in 3 installments, stirring from the center towards the edges of the bowl.
– Refrigerate with contact film for one day.
– Beat eggs and sugar with an electric mixer, then slowly pour in the oil and milk (keeping the mixer at the lowest speed).
– Add the sifted powders, stirring with a spatula.
– Grease and flour the cake pan and fill it with the mixture.
– Bake for about 25 minutes in a preheated oven at 338°F.
– Out of the oven, let the tart cool on a wire rack.
– Boil the water with sugar and orange zest. Use cold.
– Lightly soak the base and decorate with ganache. You can make simple peaks or use a star tip.
No need to whip the ganache
– Place the milk chocolate bunny in the center, and as further decoration, you can use candy sprinkles.
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Tips:
– The Easter tart should be kept in the fridge; I recommend taking it out at least 10 minutes before serving.
– You can also use regular all-purpose flour or type 1 flour
– The ganache can also be made with gianduja or dark chocolate, maintaining these proportions.
* Vanilla-flavored sugar is just granulated sugar I flavor with used vanilla pods.
