Easter tart: the recipe for the delicious dessert with white chocolate cream and eggs

How to prepare the Easter cake

Step 1

Prepare the shortcrust pastry: Mix the flour and granulated sugar in a bowl1.

step 2

Add the cold, diced butter and mix quickly with your fingertips until a sandy mass is formed2.

step 3

At this point, add the egg yolk, continue kneading and form a smooth and homogeneous dough3. Wrap in cling film and leave to rest in the fridge for half an hour.

Step 4

In the meantime, prepare the white chocolate cream. Whisk the egg yolks with the granulated sugar in a saucepan4.

Step 5

Stir in cornstarch5and slowly pour in the warm milk.

Step 6

Place on the stove and bring almost to the boil, stirring constantly with a whisk6to avoid the formation of lumps.

Step 7

Then add the finely chopped white chocolate7.

Step 8

Melt the chocolate, stirring constantly8, and continue cooking until you have a thick, lump-free cream. Once the cream is ready, pour it into a bowl, cover with cling film and leave to cool completely.

Step 9

After the resting time, roll out the dough to a thickness of 1/2 cm and place it in a tart tin that has been well buttered and floured. Cut off the excess dough with a pastry cutter and prick the base with the tines of a fork9.

Step 10

Pour the now cold white chocolate cream into the shortcrust pastry shell, then roll out the leftovers, cut lots of strips with a toothed wheel and decorate the cake with the classic lattice10.

Step 11

Place in the preheated oven at 180 °C and cook for about 30 minutes. Once the cooking time is up, remove the tart from the oven11and allow to cool.

Step 12

Turn the Easter cake out onto a serving plate, sprinkle with icing sugar and decorate with milk chocolate eggs12; then cut into slices and serve.

storage
The Easter cake will keep in an airtight container in the refrigerator for a maximum of 2-3 days .