The soft Easter tart is a delicious dessert that is very simple to make; looking at it, it may seem complicated, but I can assure you it is not at all, and it’s also a way to use the chocolate from Easter eggs. The chocolate tart, rich and colorful, is the most beautiful way to end a lunch or dinner with your loved ones.
The Easter tart is composed of a chocolate and almond base, a layer of raspberry jam, and a dark chocolate namelaka, all decorated with raspberries and sugar-coated chocolate eggs.
The soft base, rich in vanilla and chocolate, the creaminess of the namelaka, and the acidity of the raspberries create a perfect contrast of flavors and textures. In this case, no soaking is needed because the base is sufficiently moist.
If you don’t like raspberries, you can replace them with other fruits you like, such as oranges, kumquats, or strawberries.
The soft bases created with the “clever mold“ are ideal for creating excellent and scenic cakes, here are some of my variants:
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 1 Minute
- Portions: 10People
- Cooking methods: Electric oven, Stove, Microwave
- Cuisine: Italian
- Seasonality: Easter
- Energy 428.43 (Kcal)
- Carbohydrates 53.24 (g) of which sugars 38.42 (g)
- Proteins 5.90 (g)
- Fat 22.35 (g) of which saturated 8.38 (g)of which unsaturated 6.74 (g)
- Fibers 3.91 (g)
- Sodium 33.81 (mg)
Indicative values for a portion of 100 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
- 0.5 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1.75 oz almonds
- 3 eggs (medium)
- 1.5 tsp baking powder
- 0.75 cup sugar
- 3.5 tbsp butter
- 3.5 oz 50% dark chocolate
- 2 tsp vanilla extract
- 4.7 oz 60% dark chocolate
- 0.5 cup milk
- 0.85 cup heavy cream
- 1 tsp glucose
- 0.5 tsp gelatin sheets (240 Bloom, I use Pane Angeli gelatin)
- 0.85 tbsp water (to hydrate the gelatin)
- 1 cup raspberry jam
- 0.5 cup raspberries
- 10 sugar-coated chocolate eggs
Tools
- 1 Bowl
- 2 Small Bowls
- 1 Electric Whisk
- 1 Scale
- 1 Clever Mold for soft tarts, 28 cm diameter
- 1 Measuring Cup
- 1 Immersion Blender
- 1 Small Pan
- 2 Pastry Bag with 2 different tips
- 1 Sieve
Procedure
Chop the chocolate into small pieces, add it to the butter and melt in the microwave or in a double boiler. Set aside.
Sift the flour with the baking powder and cocoa, add the almond flour and mix.
In a large bowl, beat the room temperature eggs with the sugar until they become light, fluffy, and triple in volume.
Once well-beaten, add the vanilla, the melted chocolate with butter, and mix with a spatula to avoid deflating the mixture, then add the sifted flours, continuing to mix gently from top to bottom.
Pour the batter into the buttered and cocoa-sprinkled mold.
Bake the cake in a preheated static oven at 340°F for about 20 minutes.Check the baking with a toothpick; if necessary, extend it a few minutes. Be careful not to overbake, or it will become dry.
The soft tart with chocolate and almonds is ready. Remove it from the oven, wait a few minutes, and turn it over onto a plate. Let it cool completely.
If you have time, you can also prepare it the day before so it rests overnight along with the namelaka.
Coarsely chop the chocolate and place it in the measuring cup.
Cut the gelatin sheet into small pieces, place them in a small bowl, and add 0.85 tbsp of cold water (gelatin must be hydrated with an amount of water equal to 5 times its weight), let it rest for 8/10 minutes.
In another small bowl, pour the milk, add the glucose syrup, and heat it in the microwave for 40/50 seconds until hot, but do not bring it to a boil (if you prefer, you can heat it in a small pan over low heat).
Add the hydrated gelatin to the milk and dissolve it; pour everything into the measuring cup with the dark chocolate and let it rest for 30 seconds. Emulsify the mixture with the immersion blender until you get a smooth cream.
Add the cold cream and mix the mixture again.
Cover the cream with cling film on contact and place it in the fridge to set for 12 hours.
Transfer the namelaka to a bowl and whip it with electric whisks until it is firm and velvety, being careful not to over-whip it, or the fats will separate from the liquids, creating small lumps. Transfer it to two pastry bags with different tips of 0.4 inches, one star-shaped and the other plain; store them in the fridge.
Gently wash the raspberries and place them on a paper towel to dry.
Spread the raspberry jam on the base, then pipe the namelaka over the entire tart.
Complete the dessert with fresh raspberries and sugar-coated chocolate eggs; I also added some sugar flowers I had at home.The soft Easter tart is ready; keep it in the fridge until serving.
Tips
Storage
Store the soft Easter tart in the fridge, in the coldest area, for 4 days well covered with cling film.
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