Looking for a chocolate-free Easter dessert idea? Try this fun egg fruit tart! A super simple dessert that is easy to customize.
Easter is just around the corner and you should all celebrate with this beautiful Easter fruit tart!
This year I wanted to make a simple but fun Easter dessert, and this tart is just the perfect option.
It’s a bit healthier than all the heavy Easter chocolate desserts around, and involves minimal ingredients and efforts.
Also, you will have the best time decorating the egg tart with your kids using their favourite fruit.
My toddler absolutely adores this dessert, and all the decorating keeps him well entertained for a good chunk of time, and then, as an added bonus, he gets to eat it too!
A super simple dessert that it’s easy, fun and quite healthy? Count me in!
Below you can find my basic version, but you can top your Easter tart with lots of different creams and any toppings of your choice.
I’ll leave you some of my favourite options below.
EASTER EGG FRUIT TART INGREDIENTS
You need only basic ingredients to make this easy tart:
- Homemade sweet shortcrust pastry for the base (or store-bought pastry)
- Mascarpone cheese frosting
- Mixed fruit
Check out the photo below showing all the ingredients you need.
SWEET SHORTCRUST PASTRY
I use my go-to recipe for homemade Italian shortcrust pastry dough (called pasta frolla). It’s easy to make, delicate and deeply aromatic - really delicious!
Alternatively, for a butter-free option, try my olive oil pastry dough.
If you don’t have time, you can definitely use store-bought pastry dough, both the chilled one and the frozen version work well.
MASCARPONE CREAM FROSTING
This is one of my favourite frostings to decorate and fill cake and desserts.
I use it for my easy Easter carrot cake, but it works just as well in this Easter tart. All you need to do is mixing the mascarpone with some sugar and orange zest.
I like to use a mix of colourful fruit to decorate my egg-shaped tart:
MORE TOPPING IDEAS
To make my Easter tart, I went all-in with the fruit. The result gives you a colourful and healthier dessert the kids will love.
So, go crazy with the fruit toppings! The more colourful fruit you use, the better!
You can also add a few extra toppings here and there, such as:
- Chocolate chips
- Chopped roasted hazelnuts or pecan nuts
- Mini marshmallows
- Crumbled cookies or mini pretzel
MORE CREAM FROSTING IDEAS
I love to top my cookie dough base with some mascarpone cheese frosting, but there are plenty of different options that would work just as well:
HOW TO MAKE THIS EASTER EGG TART
Once you have the pastry dough ready, this Easter dessert comes together in a blink.
Here below are the step-by-step instructions, scroll at the end of the post for the printable recipe.
Dust lightly with flour a working surface and the rolling pin and roll the dough quickly, then place the egg template over the dough.
Use a small sharp knife to trim into the egg shape and transfer the tart base to the refrigerator to chill for 5 minutes.
Then bake in a preheated oven for about 15 minutes. The base will still be soft when you take it out from the oven, allow it to cool and it will harden.
In a large bowl whisk together the mascarpone cheese with sugar and orange zest, until creamy and velvety. Then spread the cheese frosting evenly over the tart base.
Top with the mixed fruit of your choice. Store in the refrigerator and serve within 2 hours.
Once the tart is ready, I recommend serving it within 2 hours, as the base will start to soak all the cream and soften.
You can bake the base in advance, wrap it in cling film and store it in the fridge for up to 2 days before decorating it.
You can also make the sweet pastry dough in advance, and store it in the fridge for up to 2 days, or in the freezer for up to 30 days.
VEGAN EASTER TART
This fun egg-shaped fruit tart can be easily made vegan!
Most of the shortcrust pastry brands available in the supermarkets are suitable for vegans, and you can easily make your own gluten-free vegan shortcrust pastry if you like.
As for the mascarpone cream, you can substitute it with the vegan version (my go-to options is the vegan mascarpone by the brand Schlagfix).
I use it all the time to make a vegan version of my classic Italian tiramisu’ and it’s hard to tell the difference - highly recommended!
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram! Use the hashtag #EasterEggTart to share your creations, and I will reshare them all!
Reading your feedback and looking at your pictures always makes me smile *and super hungry*!
Easter Egg Fruit Tart
- 1 roll homemade sweet shortcrust pastry dough (or store-bought)
- 200 g mascarpone cheese
- 70 g confectioner's sugar
- zest of 1 orange
- blueberries, strawberries,mango, raspberries, kiwi, orange to decorate
- Preheat oven to 150 °C/ 300° F, with the fan option on at 130 °C/ 270 °F.
- Lightly dust with flour a working surface and a rolling pin. Roll the pastry dough into a large 1⁄4"-thick disk and chill. Place the egg template over the dough and use a small sharp knife to trim into an egg shape.
- Bake in the oven for about 15-17 minutes, until the surface is golden. Remove the tart base from the oven (it will still be slightly soft) and allow it to cool.
- In the meantime, prepare the frosting. In a large bowl, whisk together the mascarpone cheese with the sugar and orange zest until creamy, about 5 minutes.
- Spread the cream over the tart base, and top with your favourite fruit. Serve within 2 hours.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.