Easter is just around the corner, so why not prepare these delicious and indulgent shortcrust pastry baskets with ricotta cream and colored eggs? They are delightful, perfect to serve at the end of the meal on Easter day. Making the pastry baskets is very simple, I used colored eggs, but you can use whatever you like the most, as long as it’s Easter-themed.
Here are some other Easter ideas for you.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 300 g shortcrust pastry
- 1/2 portion of ricotta cream
- colored eggs (similar to sugared almonds)
Tools
- Cupcake Cases aluminum
- Parchment Paper
- Rolling Pin
- Mold for baskets
- 1 Set for tart
- 1 Piping Bag disposable
- Stand Mixer
- Electric Beaters
- Bowl
Steps
Using the stand mixer or whatever tool you have at home, prepare the shortcrust pastry as per the recipe.
Wrap it with plastic wrap and let it rest in the fridge for about 30 minutes.
After the resting time, take the shortcrust pastry and roll it out on a floured work surface.
Use the appropriate tool to form the baskets.
Place a small piece of parchment paper in the center of each basket and place ceramic baking beans inside. I used ordinary chickpeas that I use exclusively for this type of baking. This ensures the pastry does not puff up too much during baking.
Bake for about 15 minutes at 356°F, then remove chickpeas and parchment paper and continue baking for another 15 minutes at 356°F.
Meanwhile, prepare the ricotta cream as per the recipe, place it inside a piping bag, and let it rest in the fridge.
When the baskets have cooled, fill them with the ricotta cream and decorate with the colored eggs, then let them rest in the fridge until ready to serve.
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