An Easter Recipe
Looking for ideas to bring to the table during the Easter season? Don’t worry — our food ambassador Silvia has the perfect solution with an irresistible Cream Tart with a delicate flavor, ideal for impressing family and friends! Simple, wholesome ingredients come together in harmony to create a delightful symphony of taste — perfect as a dessert, a sweet snack, or even to take along for a spring picnic surrounded by the majestic nature of the Paneveggio Pale di San Martino Natural Park.
The Cream Tart is an elegant and versatile cake, customizable in shape and decoration, originally created to celebrate special occasions. With just a few festive touches, it becomes a perfect Easter dessert. In this recipe, a fragrant and crumbly shortcrust pastry made with almond and organic corn flours meets a sweet mascarpone and Trentino cream filling, beautifully decorated with pastel-colored chocolate eggs and, if you like, seasonal fruit.
Pairing tip: celebrate with a glass of mountain bubbles — Trentodoc by Cavit!
For the pastry
- 150 g all-purpose flour
- 50 g organic fine corn flour (Did you know? The Dorotea corn variety is also grown in the Primiero and Vanoi valleys!)
- 50 g almond flour
- 130 g Trentino butter
- 90 g sugar
- 1 small organic egg
- 2 small organic egg yolks
- 5 g baking powder
- Edible lemon zest
- Vanilla bean or vanilla extract
- A pinch of salt
- 250 g mascarpone
- 200 g Trentino cream
- 50 g powdered sugar
- Chocolate or sugar-coated Easter eggs
- Meringues / seasonal fruit
- Mint leaves
METHOD:
- In a bowl, mix the flours, a pinch of salt, and baking powder.
- In another bowl, cream the butter (cut into small pieces) with the sugar and flavorings until fluffy. Add the egg and yolks one at a time, mixing until combined.
- Add the dry ingredients and mix with a wooden spoon until incorporated.
- Knead gently by hand. The dough should be soft; if necessary, add a little extra flour.
- Form a ball, wrap it in plastic wrap, and refrigerate for about 2 hours.
- Draw and cut an egg shape (about 25 x 20 cm) with an oval hole in the center on an A4 sheet of paper to use as a template.
- After resting, divide the dough in half. On a floured surface, roll out the first half to 3–4 mm thickness using a floured rolling pin.
- Cut out the egg shape with the central hole using the paper template and a small knife. Repeat with the second piece of dough. Chill the bases for about 1 hour.
- Bake in a preheated static oven at 160°C (320°F) for about 15 minutes, until lightly golden. Remove from the oven and let cool completely without taking them off the tray.
- Prepare the cream by beating the mascarpone with powdered sugar, then gently fold in the whipped cream until you get a smooth and fluffy consistency.
- Place one pastry base on a serving plate. Using a piping bag, create small dollops of cream side by side. Place the second pastry base on top and repeat with the remaining cream.
- Decorate your Easter Cream Tart with chocolate eggs, meringues, mint, and, if desired, seasonal fruit.
RECIPE BY: Silvia Coletto is a food blogger, food photographer, and passionate expert in traditional products and recipes from Trentino Alto Adige, especially from the Primiero area. On her blog www.dolcimariemonti.it
, she focuses on the careful selection of local ingredients. You’ll find traditional Dolomite cuisine as well as new and easy modern reinterpretations.
You can also follow Silvia and her “Dolomiti Kitchen” stories on her social channels: Instagram and Facebook.
