Easter tart

• 300 g of flour
• 150 g of icing sugar
• 150 g of butter
• 1 egg + 2 yolks
• lemon (grated zest)
• a pinch of salt
• 15 g of bitter cocoa (if you want to make the bunnies)

INGREDIENTS (for the chocolate ganache)

• 250 g dark chocolate
• 250 ml of fresh cream
• 25 g of butter
• 50 g of honey
• colored eggs (sugar filled with chocolate) optional

• Prepare the shortcrust pastry by hand or with a stand mixer fitted with a paddle attachment.
• On a pastry board (or in a bowl) arrange the flour in a fountain shape and the cold butter in cubes. Knead to create crumbs (sanding).
• Add the egg and the yolks, the sugar, the lemon zest and the pinch of salt, mixing quickly. You should obtain a well-blended mixture.
• If you want to decorate the edge: break off a small piece of dough and mix it with the cocoa.
• Wrap the shortcrust pastry in cling film and leave it to rest in the fridge for at least 2 hours (you can prepare it the night before).
• Take the cocoa shortcrust pastry, roll it out with a rolling pin and use a cookie cutter to cut out the shapes of bunnies or other shapes.
• Roll out the light shortcrust pastry and cut out the base of the tart using the circle of the mould.
• Roll out the light pastry edge and use the cookie cutter to cut out the desired distance. Fill the spaces with cocoa bunnies or other.
• Place the perforated circle on a baking tray lined with baking paper, the shortcrust pastry disc on the bottom and the decorated shortcrust pastry edge along the circumference (if you use a cake mould do the same).
• Prick the bottom with the prongs of a fork, place a piece of baking paper and on top the ceramic balls or legumes for blind baking.
• I recommend putting it in the fridge for half an hour before cooking (it keeps its shape better).
• Bake at 170° for 20 minutes (in my oven...maybe in yours 180°, mine is powerful); remove the balls/legumes and the baking paper from the inside and bake for another 5 minutes. Remove from the oven and let cool.
• Prepare the chocolate ganache.
• Heat the cream with the honey until it almost boils. In the meantime, break the chocolate into flakes and put it in a bowl. Pour the hot cream over it and stir well. Add the butter and mix again. It should be quite cooled... otherwise wait a few minutes. Pour the chocolate ganache into the shortcrust pastry shell.
• If you have colored eggs, divide them in half and distribute them on the surface.
• Wait for it to solidify at room temperature. If you want to speed up the process you can put it in the refrigerator.