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🍰 Easter Tart with Brownie Filling

675 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Mix 55 grams of sugar with 110 grams of soft butter in a bowl.
  2. 2. Add 165 grams of flour, one egg yolk, vanilla extract, and a pinch of salt.
  3. 3. Quickly knead the ingredients together into a smooth shortcrust pastry dough.
  4. 4. Wrap the dough in cling film and let it rest in the refrigerator for 1 hour or overnight.
  5. 5. Knead the dough briefly and roll it out on a lightly floured surface into a circle about 30 cm in diameter.
  6. 6. Line the tart pan with a removable bottom with the dough and trim the excess edge.
  7. 7. Place the pan in the freezer for 15 minutes to help the dough maintain its shape while baking.
  8. 8. Preheat the oven to 180 °C and bake the tart crust.
  9. 9. Melt 100 grams of butter in a saucepan over medium heat.
  10. 10. Turn off the heat and add the chocolate, letting it melt in the warm butter.
  11. 11. Stir the cream and cocoa into the chocolate mixture.
  12. 12. Mix 3 eggs with 120 grams of sugar and a pinch of salt in a separate bowl.
  13. 13. Stir the warm chocolate mixture into the eggs.
  14. 14. Let the pre-baked tart crust cool for about 5 minutes.
  15. 15. Pour the brownie filling into the tart crust.
  16. 16. Distribute about 60 grams of chocolate eggs on top of the filling.
  17. 17. Bake the tart at 150 °C top and bottom heat for 30 to 35 minutes.
  18. 18. Remove the tart when the filling is set but still slightly soft.

Nutrition per serving