Easter Egg Fruit Tart

Course: Dessert

Cuisine: Italian

Prep Time: 10

Cook Time: 15

Servings:

Calories: 75kcal

Author: Andrea Soranidis

Looking for a chocolate-free Easter dessert idea? Try this fun egg fruit tart! A super simple dessert that is easy to customize.

Print Recipe

Ingredients

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

Instructions

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.

Notes

Download the egg template (it's in pdf), print it, and cut it out. You can print a few copies and let the kids decorate them!

Recipe tips

Baking time can change slightly depending on your oven, check the tart every 5 minutes to avoid browning it too much. The tart is ready when the surface is golden and looks hard enough. When you remove it from the oven it will still be slightly soft, and it will harden as it cools down.

Nutritional information do not include the fruit, as using different fruit and amounts will change the info.

Storage Tips

Once the tart is ready, serve 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.

Nutrition