Easter Tarts with Crumble Topping
With a silky-smooth lemon filling, crisp shortcrust shell and a sprinkle of buttery crumble, these Tarts are as delightful to look at as they are to eat. Decorated with chicks and fresh edible flowers, they will bring a touch of whimsy to your Easter table.
How long will it take?
1 hour, plus cooling time
What’s the serving size?
Makes 1 large tart (22-24 centimetres) and 2 small tarts
What do I need?
For the Crumble Topping
- 40 g plain flour
- 30 g cold unsalted butter, cubed
- 20 g brown sugar
For the Shortcrust Base
- 250 g plain flour
- 70 g icing sugar
- 125 g cold unsalted butter, cubed
- 1 egg yolk
- 1–2 tbsp cold water (as needed)
For the Lemon Filling
- 4 large eggs
- 180 g caster sugar
- 150 mL fresh lemon juice
- 2 tbsp lemon zest
- 150 mL thickened cream
For Decoration (optional)
- Edible flowers
- Easter-themed sugar toppers (e.g., chicks or eggs)
- Extra lemon zest or candied peel
How do I make it?
- Preheat oven to 200C.
- Make the Crumble first by combining flour, butter and brown sugar in a small bowl.
- Rub together with fingertips until mixture resembles coarse crumbs.
- Spread crumble on a lined baking tray and bake for 8–10 minutes or until lightly golden. Set aside to cool.
- Next prepare the Shortcrust Base by adding flour, icing sugar and butter into a food processor. Pulse until mixture resembles breadcrumbs.
- Add the egg yolk and pulse. Slowly add cold water, 1 tbsp at a time, until dough just comes together.
- Turn dough onto a lightly floured surface, shape into a disc, wrap in clingfilm and chill for 20 minutes.
- Roll out pastry and line one large tart tin plus two smaller ones (or multiple mini tins).
- Prick bases with a fork, line with baking paper and fill with baking weights or rice.
- Blind-bake for 12 minutes, then remove weights and bake a further 8–10 minutes until lightly golden. Let cool slightly.
- Make the Lemon Filling by whisking eggs, sugar, lemon juice and zest in a bowl until smooth.
- Add cream and whisk gently to combine (avoid creating lots of bubbles).
- Pour filling into the baked tart shells.
- Reduce oven temperature to 180C.
- Bake small tarts for 12–15 minutes and the large tart for 18–22 minutes, or until the filling is just set with a slight wobble in the centre.
- Allow to cool at room temperature, then chill for at least 1 hour to fully set.
- Decorate by sprinkling crumble around the edges of the tarts.
- Add edible flowers, chick toppers and any other decorations.
- Serve chilled or at room temperature.
TOP TIPS
- Save time by using store-bought shortcrust pastry.
- If making your own pastry ensure you use cold butter and minimal handling to create a crisp shortcrust. If the dough warms up while rolling, pop it in the fridge for 5-10 minutes.
- Ensure you blind-bake the crust thoroughly – this is the key to avoiding a soggy bottom.
- Don’t overbake the filling – it will finish setting as it cools giving you a smooth, creamy texture instead of a dry or cracked finish.
- Tarts will keep refrigerated and covered for 2-3 days.
