INGREDIENTS (for the shortcrust pastry)
- 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
PROCEDURE
- 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.