Easter Tartlets
Celebrate springtime with these delightful Easter Tartlets, a perfect dessert for your holiday spread. Featuring a buttery, golden crust and a luscious vanilla custard filling, these tartlets are as delicious as they are charming. The addition of mini chocolate eggs and optional fresh berries creates a festive presentation that’s sure to impress your guests. With simple ingredients like all-purpose flour, cold butter, and egg yolks, this recipe strikes the perfect balance between homemade comfort and indulgent flavor. Whether served as the centerpiece of your Easter dessert table or a sweet treat at brunch, these tartlets pair light, fluffy cream with vibrant springtime colors. Easy to make ahead and perfect for seasonal celebrations, these Easter Tartlets are guaranteed to be as eye-catching as they are irresistible.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, diced)
- 50 grams Powdered sugar
- 1 large Egg yolk
- 1 tablespoon Cold water
- 250 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 50 grams Sugar
- 20 grams Cornstarch
- 3 large Egg yolks
- 150 milliliters Whipped cream
- 150 grams Mini chocolate eggs (for decoration)
- 100 grams Fresh berries (optional, for decoration)
Instructions
Preheat your oven to 180°C (350°F).
To make the tartlet shells, add the flour and powdered sugar to a mixing bowl. Rub in the cold, diced butter using your fingertips until the mixture resembles breadcrumbs.
Add the egg yolk and cold water to the mixture, stirring until it comes together into a soft dough. Wrap in plastic wrap and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface to about 3mm thick. Cut out circles using a round cutter and press them gently into tartlet tins.
Prick the base of each tart shell with a fork and line them with small squares of parchment paper. Fill with baking beads or dried beans to blind bake. Bake for 10 minutes, then remove the weights and bake for another 5 minutes or until golden. Let the tartlets cool completely.
To make the custard filling, heat the milk and vanilla extract in a saucepan over medium heat until it just reaches a simmer.
In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until pale and creamy.
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Once combined, pour the mixture back into the saucepan.
Cook the custard over medium heat, stirring constantly, until thickened (about 2-3 minutes). Remove from heat and allow it to cool completely. Cover with plastic wrap directly on the surface to prevent a skin from forming.
Once the custard is cooled, gently fold in the whipped cream to create a light and fluffy filling.
Spoon the custard mixture into the baked tartlet shells, smoothing the tops with a spatula.
Top each tartlet with mini chocolate eggs and, if desired, fresh berries for a colorful Easter-themed decoration.
Serve immediately or refrigerate until ready to enjoy. These tartlets are best served the same day for optimal freshness and flavor.
Nutrition Facts
Calories |
3054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 387.7 g | 141% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 202.5 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 324 mg | 25% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
