Easter Tartlets

Hello food lovers,

Easter is just around the corner and what better way to treat yourself than with a recipe that's both fun and delicious to prepare as a family?

Treat yourself to these Easter tartlets that combine textures and indulgent flavours for an irresistible result!

They consist of a cookie base, a melting chocolate ganache and a smooth caramel. All topped with an Oreo crumble and decorated with a cute marzipan carrot.

Guaranteed success with young and old alike! ;-)

Let's get started with the recipe!

To make 11 tartlets, you will need:

Tartlet bases

- 65gr butter

- 55gr brown sugar

- 27gr egg

- 1/2 tsp vanilla flavouring

- 108gr flour

- 27gr dark chocolate chips

Chocolate ganache

- 10gr egg yolk

- 5gr sugar

- 25gr whole milk

- 25gr heavy cream

- 25gr dark chocolate

Decoration

- Caramel topping sauce

- 3 Oreo biscuits

- 90gr natural marzipan or orange marzipan

- Orange gel food colouring (if you wish to colour your marzipan)

- Small white sugar flowers

First of all, we are going to make the cookie dough that will serve as the base for our little tartlets.

Tartlet bases

In a large bowl, pour 65gr of butter and 55gr of brown sugar. Whisk together at maximum speed for 5 minutes.

Add 27gr of egg. To do this, crack an egg into a bowl, whisk it with a fork and weigh out 27gr.

Keep the remaining egg in the fridge for another recipe or use it as an egg wash for your brioche.

Then add a pinch of salt.

Continue by adding 1/2 tsp of vanilla flavouring. Use measuring spoons to add the extract precisely.

Whisk everything together for 5 minutes at medium speed.

Add 108gr of flour and mix again for 30 seconds at low speed.

Don't mix for too long otherwise the biscuit might rise too much during baking. That's not what we want. ;-)

Finish mixing by hand to obtain a smooth, uniform dough.

For an indulgent touch, add 27gr of dark chocolate chips and mix again by hand.

There we go, our cookie dough is ready. We can now make the tartlet bases.

Preheat your oven to 180°C, fan-assisted.

Grab a silicone mini muffin mould and spray it with release spray so nothing sticks after baking.

Weigh out pieces of dough of 25gr each.

Roll each piece of dough into a ball, then shape the tartlet base by hand.

Place the dough in the bottom of the mould.

Press firmly on the bottom and sides of the mould to obtain a nice tart base.

Bake for 15 minutes in the middle of the preheated oven.

As you can see in the third photo below, our tartlet bases have risen a little.

Use a glass the size of the mould to even out the tartlet bases by pressing inside.

Leave everything to cool at room temperature, then unmould the tartlet bases onto a cooling rack.

Once the tartlet bases are completely cool, we can move on to the chocolate ganache. :-)

Chocolate ganache

Start by whisking together 10gr of egg yolk and 5gr of sugar, then set the mixture aside for a moment.

In a saucepan, pour 25gr of whole milk and 25gr of heavy cream then bring everything to a boil.

Once the mixture comes to a boil, remove the saucepan from the heat.

Pour everything over the egg/sugar mixture, stirring well. Pour everything back into the saucepan and heat over medium heat up to 82°C while stirring continuously.

For this type of preparation, I always use a thermometer whisk. It allows me to stir and check the temperature at the same time. Plus, it will beep once the right temperature is reached. So handy! :-)

Remove the saucepan from the heat and pour the mixture over 25gr of dark chocolate. Mix well to obtain a beautiful ganache.

Transfer it into a piping bag using a jug to fill it neatly.

Distribute the ganache into the tartlet bases and place everything in the freezer for 30 minutes to set.

We can now move on to decorating the Easter tartlets.

Decoration

First of all, place a bottle of caramel topping sauce in a jug of hot water (hot tap water is fine) for 10 minutes.

This little trick will help liquefy the caramel, making it easier to use.

Fill the tartlets with caramel sauce and place them in the freezer for 10 minutes so the caramel sets.

We can now make the crumble.

To achieve an earthy look, we used Oreo biscuits.

Remove the white filling from 3 Oreos, we won't need it for this recipe.

Using a blender, crush the Oreos into a powder.

Sprinkle the Oreo powder over the caramel to create a little flower pot effect.

We can now make the marzipan carrots. At the time of making this recipe, we unfortunately had no orange marzipan in stock. That's why we coloured natural marzipan using orange gel food colouring.

Weigh out 90gr of marzipan, which will be enough to make 11 carrots. If you have orange marzipan, that's perfect.

Otherwise, like me, colour your marzipan by adding just one drop of orange gel food colouring.

Don't forget to wear gloves, otherwise you'll end up with coloured hands. ;-)

Then weigh out pieces of 8gr of marzipan, shape them into a ball, then roll between your hands, gently tapering one end of the ball to obtain a nice carrot shape.

Using a knife, cut off the thinnest end of the carrot.

Then make a few marks with the back of the knife, pressing lightly to give the carrots a realistic effect.

Place the carrot on the tartlet, then using a toothpick, make a small hole so you can insert a sprig of parsley or carrot top greens.

I recommend adding the greenery just before serving your desserts so it stays fresh.

Finally, place a small white sugar flower on top.

And there you have it, adorable and utterly indulgent Easter tartlets.

I hope you enjoy this recipe! :-)

Wishing you a wonderful Easter, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.