There dove is sacred but if you want to offer something different as a dessert for your Easter lunch but which retains a touch of tradition, here is an idea for a easy recipe, but of great satisfaction. The tart with custard and fresh fruit is a pastry classic, enrich it with chocolate eggs and play with your imagination!
Ingrediants
- 250 g of shortcrust pastry
- 200 g custard
- mandarins
- raspberries
- blackberries
- pineapple
- strawberries
- alchechengi
- 15 chocolate eggs
- powdered sugar
How to prepare: Easter tart with custard and fruit
This is the recipe for fruit tart with more custard simple you can find. A base of shortcrust pastry firm and fragrant, a delicate layer of custard that we advise you to make at home following our recipe for this basic cream, and lots of fruit.
We decided to personalize it with the inclusion of gluttons chocolate eggs, in view of Easter, both because it seems to us an even tastier combination, and to give a touch of originality to the dessert of this festive day. This is a easy sweet, which everyone can really accomplish. You can prepare the base the night before and assemble the cake just before the start of lunch.
OTHER TASTY RECIPES: Dark chocolate and dried fruit Easter egg, White chocolate choco ball, Easter egg cookies
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
30 min
- Resting place
- fridge
- Rest time
-
60 min
- Portions
-
6
How to prepare: Easter tart with custard and fruit
To prepare the Easter tart with custard and fruit, start with the shortcrust pastry, to make it follow the basic recipe. After resting in the refrigerator, spread it out in a 22 cm diameter cake pan, creating a border of about 1 cm around it. Prick the shortcrust pastry and bake it in a hot oven at 180 ° C for 25-30 minutes.
While the bottom of your cake is cooking, prepare the custard following the basic recipe step by step. Then move on to the preparation of the fruit: cut the strawberries in half, the pineapple in a fan and the kiwifruit into small triangles. Arrange the dark chocolate eggs on the work surface that you will need for decoration.
Remove the pastry base from the oven and let it cool. Cover the base with a generous layer of custard, distributing it evenly.
Start decorating the cake starting from the outside, closest to the edge. Once the decoration is finished, sprinkle the tart with icing sugar and serve the Easter tart with custard and fruit.
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