Easter Cream Tart
This gorgeous Easter Cream Tart in the shape of a giant Easter egg is very easy to recreate at home. All you need is shop-bought shortcrust pastry, vanilla buttercream and oodles of Easter chocolate goodies to decorate with.
Ingredients
- 2 sheets ready-rolled shortcrust pastry at room temp
- 375 g unsalted butter softened
- 750 g icing sugar
- 1.5 tsp vanilla extract
- 2-3 tbsp double cream or milk
Decoration
- Easter chocolate: Cadbury's Creme Eggs, Mini eggs, Malteser Bunnies
- Fresh fruit
- Matchsticks
- Macarons
- Edible flowers
Instructions
- Preheat the oven to 180ºC/160ºC Fan/Gas 4/350ºF Line two large baking sheets with baking paper.
- Unroll the shortcrust pastry and place a small bowl at the top. Use a knife to cut around the top curve of the bowl.
- Put a plate at the bottom end of the shortcrust pastry sheet, use a knife to cut around the bottom curve of the plate.
- Remove the bowl and plate. Cut a line between where the bowl was and where the plate was. You should end up with an egg shape!
- Lay out the other sheet of shortcrust pastry and use the egg shape you have already cut out as a template.
- Place the cut-out egg shapes on baking trays, prick them all over with a fork. Bake in the oven for 15-20 minutes until the pastry is a pale brown.
- To make the buttercream, put the softened butter into a mixing bowl and beat it until it's smooth and creamy.
- Add the icing sugar a little at a time (otherwise you'll end up in a cloud of icing sugar!) beat well in-between each addition. This will take several minutes with an electric whisk.
- Add the vanilla and double cream or milk. Beat until smooth and creamy.
- To decorate, make a zig zag pattern in the middle of the egg with the matchsticks, place the mini eggs in lines, fill in the gaps with fresh fruit, Cadbury Creme Eggs, macarons and edible flowers.
Video
Notes
- Please use the images and watch the step by step video to help you.
- Remove the shortcrust pastry from the fridge 1 hour before you plan to use it so it doesn't crack when you unroll it.
- Keep an eye on the oven, you may notice the pastry is bubbling up while it cooks. If this happens, simply open the oven door and pop the bubble with a sharp knife.
- Buttercream should be the consistency of spreadable butter. If it's too runny add icing sugar a tablespoon at a time until it reaches the correct consistency. If it's too thick, add milk or double cream a tablespoon at a time until it reaches the desired consistency.
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