I can’t believe Easter is almost here! It feels like yesterday that I was baking Christmas cakes and cookies and now I have little lambs hopping around nextdoor and supermarkets are going crazy with everything Easter! The largest supermarket in the Netherlands, Albert Heijn, sells mini puff pastry easter bunnies which inspired me to make this larger puff pastry tart (I had some leftover pastry in the freezer so why not right? ;)). It makes a great Easter brunch or dinner dessert and serves about 4-6 people.
Just a few notes on the recipe: if your chocolate mixture shifts in the pan (for the chocolate cream) don’t panic! I just let it cool and added the whole shebang to the butter (in increments). It all turned out fine! Also, you can use any fruit you like to decorate, but I especially like the mango/chocolate combo. Can’t go wrong there!
Easter Bunny Puff Pastry Tart
Source: chocolate cream adapted from The Roux Brothers on Patisserie
250 grams puff pastry
65 ml double cream
50 grams sugar
40 grams cocoa powder or unsweetened bitter chocolate, chopped
100 grams butter, at room temperature
1. Preheat the oven to 220C/430F.
2. To make the base: Roll (cold) puff pastry out on a lightly floured working surface to a rectangle 27x18cm. Cut an easter bunny shape out of the rectangle and transfer to a lined baking tray. Bake in the oven for 14 minutes or until well risen and golden brown. Carefully transfer to a wire rack and leave to cool completely.
3. To make the chocolate cream: put cream and sugar in a saucepan, place over high heat and bring to the boil while stirring continuously. Turn heat down somewhat once it’s boiling and leave to boil for 3 minutes. Take off the heat and add the cocoa powder or chopped chocolate and half the butter, a little at a time. Leave to cool completely. Once cool, beat the remaining butter for 3 minutes in an electric mixer until very light. Add the chocolate mixture a spoonful at a time while beating, and continue to beat for 5 minutes until it has an almost mousse-like texture.
4. To assemble: Transfer chocolate cream to a piping bag fitted with a round nozzle (I used Wilton #12). Pipe chocolate cream evenly onto the pastry base. Smoothen with a (palette) knife. Cut mango in slices, halve a strawberry to make a nose and cut small strips out of the strawberries to make the mouth and whiskers. Lastly, half the grape to make the eyes. Arrange neatly on the base. Enjoy!