Today I share with you my Easter egg-shaped tart flavored with coffee — incredibly simple, yet a real showstopper on the table. One of my favorites.
To make it I prepared a coffee shortcrust and spread honey on top, but you can also use a spreadable cream or jam. I decorated it with lots of nuts and some small pieces of leftover dough. It’s really easy and absolutely delicious.
Come along and let’s get messy in the kitchen. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 45 Minutes
- Portions: 6 People
- Cooking methods: Conventional oven
- Cuisine: Italian
Ingredients for the Easter Egg Coffee Tart
- 2 7/8 cups 00 flour (Italian type 00, can substitute all-purpose)
- 1/2 cup whole cane sugar (or granulated)
- 2 eggs
- 1 1/2 tsp baking powder (for cakes)
- 3 tbsp coffee
- 6 tbsp vegetable oil
- nuts
- honey (Jam or spreadable creams)
Steps for the Easter Egg Coffee Tart
In a bowl, beat the eggs with the sugar. Then add the coffee and the oil, and finally the flour and the baking powder. Knead well until you form a dough; if the dough needs more flour add it as necessary — I often err on the low side with the measurements, because flour absorption can vary by brand or by the size of the eggs used.
Once the dough is ready, roll it out and use a pizza wheel or a knife to carefully cut out the Easter egg shape.
Place the shape on your baking surface and spread whatever you chose on top — in my case honey — then decorate the edges all around with nuts. In the center I alternated small balls of dough with more nuts, continuing until the whole surface was covered. If you have leftover dough, make small cookies — they will be fabulous.
Bake in a conventional oven at 356°F for about 30 minutes.
The Easter egg tart is ready to be enjoyed.
Thank you for cooking with me. See you on the next kitchen adventure, and thank you always for the trust you place in me.
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Storage and tips
Regarding storage, this tart keeps very well for several days. You can store it under a glass dome or in an airtight container: this way the coffee shortcrust will stay crisp and the nuts will remain crunchy.
To enhance the flavor of the coffee shortcrust, I recommend using a mix of toasted hazelnuts and sliced almonds. The hazelnuts strongly recall the aroma of the coffee bean, while the almonds remain delicate and crunchy. If you want an even more distinctive touch, a few broken walnut halves work wonderfully because their slightly bitter aftertaste pairs perfectly with the sweetness of the honey.
