Easter Egg Tart filled with hazelnut cream and decorated with chocolate eggs and colorful sprinkles. Perfect to serve on Easter or Easter Monday.
The recipe is very simple and will especially make children happy.
Let’s see together how to make the Easter Egg Tart. Prepare the ingredients because we are about to start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 2/3 cup butter
- 2 yolks egg yolks (about 2)
- 1/2 pod vanilla (or 1/2 teaspoon extract)
- 1 pinch salt
- to taste Nutella®
- to taste eggs (colored chocolate)
- to taste sprinkles
Tools
- 1 Stand Mixer
- 1 Work Surface
- 1 Rolling Pin
- 1 Baking Tray
- 1 Pizza Cutter
- Parchment Paper
Steps
First, prepare the shortcrust pastry by following all the steps found in my recipe here.
After the indicated rest time, flour the work surface and turn on the oven, in static mode, at 350°F.
Next, place the shortcrust pastry dough on the work surface and roll it out with the rolling pin into a sheet about 0.2 – 0.3 inches thick. If you see it tends to crumble, knead it a bit with your hands before rolling it out.
Then, use a pizza cutter to cut the pastry into an egg shape and transfer it directly onto the baking tray lined with parchment paper, then cut strips that will serve as a border, and after positioning them on top, score them with the tines of a fork.
Next, prick the surface, cover with Nutella, place a sheet of aluminum foil on top, and bake in a preheated oven. After about 10 minutes, remove the aluminum foil and finish baking for another 10 – 15 minutes, depending on the thickness of the tart and until the edges are golden brown.
Finally, remove from the oven and let it cool. Once cooled, decorate with chocolate eggs and colorful sprinkles.
Here is the Easter Egg Tart ready. Enjoy!
Happy Easter to everyone.
Storage
You can store the Easter Egg Tart at room temperature for 2 – 3 days, covered with plastic wrap or in a cake container.
Tips and Suggestions
– To shape the tart, I didn’t use molds. I cut an oval directly on the shortcrust pastry with a pizza cutter. If you want to be more precise, you can print the shape of an Easter egg on parchment paper and use it as a template.
– If you have leftover shortcrust pastry, make cookies or freeze it: it keeps in the freezer for a few months.
– For decoration, get creative and use the sweets you like best. I found colorful sprinkles at Lidl.
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