Easter Tarts the perfect dessert for Easter breakfast. The recipe I want to tell you today is for delicious Tarts with cream and chocolate eggs. A perfect recipe to decorate the table during the holidays or simply to use as a special place card. A shortcrust pastry base that I filled with a delicious milk cream and then decorated with colorful sprinkles and colorful or chocolate eggs. You can prepare the tart bases in advance and fill them just before serving. The milk cream is simple to make, without eggs and flour, and I found it perfect to pair with the tarts, but if you prefer, you can replace it with classic custard, either plain or chocolate. Don’t miss the recipe for my Easter Scarcella. Let’s go to the kitchen and prepare some delicious Tarts with chocolate eggs
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: For 10-12 tarts
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 165.60 (Kcal)
- Carbohydrates 27.51 (g) of which sugars 11.64 (g)
- Proteins 3.25 (g)
- Fat 5.52 (g) of which saturated 3.24 (g)of which unsaturated 2.24 (g)
- Fibers 2.63 (g)
- Sodium 7.39 (mg)
Indicative values for a portion of 65 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 for Tarts with Milk Cream
- 2 1/4 cups flour
- 5 tbsp butter
- 1 egg
- 1 egg yolk
- 2/5 cup sugar
- 1 tsp lemon zest (unwaxed)
- 1/2 tsp baking powder
- 1 1/4 cups milk
- 1/4 cup sugar
- 1/4 cup potato starch
- 1 tsp honey
- 1 tsp lemon zest (unwaxed)
- 3/4 oz colorful sprinkles
- 12 eggs (colored or chocolate)
What you need to prepare Easter Tarts
- Muffin Molds
- Pastry Bag
- Cookie Cutters
How to Prepare Easter Tarts
You can prepare the shortcrust pastry by hand or with the help of a mixer. Mix the softened butter in small pieces with the sugar and flour in a bowl. Add the whole egg and one yolk, grated lemon zest, and baking powder.
Knead well quickly until you have a soft but not sticky dough. Shape into a loaf, wrap it in cling film, and let it rest in the fridge for at least 30 minutes or more.
Heat the milk with the grated zest of half an unwaxed lemon in a saucepan. It should not come to a boil. Pour the sugar and potato starch into another saucepan, mix them together. Gradually pour in the hot milk, continuing to stir with a whisk to avoid lumps.
Transfer to the stove over low heat and add a teaspoon of honey. Continue to stir with the whisk until the cream thickens. It will take just 2-3 minutes. When it has thickened, turn off the heat and transfer the cream to a bowl and let it cool.
Take the shortcrust pastry and roll it out on a floured surface to a thickness of 1/12–1/8 inch. Using a round cutter, or simply a cup or small bowl, cut out discs of shortcrust pastry about 3–3.5 inches in diameter.
Line the silicone muffin molds with the shortcrust pastry discs. Prick the bottom with the prongs of a fork. Place legumes on the bottom, this way they won’t puff up during baking.
Bake the tart bases in the preheated oven at 356°F in static mode for 16-18 minutes. Let them cool slightly before unmolding and emptying out the legumes. Let them cool.
Transfer the milk cream to a pastry bag with a large star nozzle. Fill the prepared shortcrust pastry bases with milk cream. Finish by decorating with colorful sprinkles and a colored or chocolate egg.
See you tomorrow with a new recipe, best wishes, Loredana
Loredana’s Tips
You can also prepare the shortcrust pastry in advance and store it in the fridge for 2 days, or freeze it
If you prepare the tart bases in advance, store them in a container for 2 days
If you don’t want to use silicone molds, you can use the classic muffin tin, greasing it or lining it with parchment paper or with the appropriate paper cups
Don’t miss the recipe for my Custard and Cherry Tart
