Pasquali tarts with chocolate and cream

You suspect that I am wishing you Happy Easter? What did come, perhaps colored ovette on these very easy and delicious Easter chocolate tarts and cream? If so you are right. I wish you a Happy Easter with a simple recipe, almost trivial, but that never fails to please everyone, always and everywhere. A rich chocolate shortbread, a creamy dark chocolate filling, lots of whipped cream. And nested in the whiteness of the cream colored hard, in a sigh of spring. Younger children will love the Easter tarts, I guarantee. You can get everything ready the day before and store the cake in the fridge (If you want complete with whipped cream). You can decorate with chocolate hard but even with dried fruit, crunchy, colorful confetti, sprinkles, I mean with anything you like. And remember: pairing chocolate and cream does not betray. Ever. Happy Easter to all!


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  • DOSE 8 tartlets PORTION OR FOR PIE TO 22 CM
  • 250 grams of flour 00
  • 140 grams of cold butter
  • 120 grams of sugar
  • an egg yolk
  • a pinch of salt
  • 25 grams of unsweetened cocoa powder
  • a pinch of cinnamon
  • 250 grams of dark chocolate
  • 250 ml of cream
  • 10 grams of butter
  • 350 ml of cream
  • 120 grams powdered sugar
  • a tablespoon of organic vanilla extract
  • colored sugar and chocolate eggs, just enough


To prepare the Easter tarts with chocolate and cream, First prepare the pastry with chocolate: put on work the flour and cocoa powder sifted: Add the cold butter cut into small pieces and work quickly with your fingertips until the mixture to large crumbs Combine the yolk, sugar, and the pinch of salt and knead the dough until it becomes smooth and homogeneous. Wrap the shortbread dough into plastic wrap and leave to rest in the fridge for at least an hour.

Preheat the oven to 180 degrees static. Grease and flour the molds for tartlets or the cake Pan you have chosen, roll out the dough with a rolling pin on lightly floured work surface, to a thickness of about half a centimeter. Cover with the pastry on bottom and sides of stencils, prick the bottom with a fork. Cover the tartlets with parchment paper and fill with dry beans, to prevent the pastry rise up in baking. Bake the tarts with chocolate for 15 minutes, then remove the wax paper and continue cooking for another 3-5 minutes. Obviously, If you opt for a bigger cake, the cooking times are getting longer in 25 minutes. Bake the tartlets, turn them out and leave to cool completely on a wire rack.

Meanwhile, prepare the dark chocolate ganache: chop the chocolate, put the cream in a saucepan and bring it to a boil, then pour it on the chocolate mixing quickly with a spatula until the mixture is thick, dark and completely smooth. Add the butter and stir until melted: This will make it more shiny ganache.

Pour the ganache tarts in the chocolate and allow the ganache to solidify: to speed up the process you can also store the tarts in the refrigerator.

When the ganache you will be firmer, whip the cream with the icing sugar and vanilla extract, put it in a pastry bag with star nozzle and fill the tartlets harmoniously. Decorating the Easter tarts and chocolate cream with colored chocolate eggs and serve. You can safely store these tarts with chocolate and whipped cream in the refrigerator for two days, covered with plastic wrap. Bon appétit and Happy Easter!

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