Osterfladen Easter Tart

Total time: 1hr 30m
Preparation Time: 50m

For 12 people

Nutritional Information

Contains 358 Kcal


  • icing sugar to dust
  • 1 roll green moulding marzipan (ca. 80 g)
  • 1 tube white icing for writing
  • 1 sweet shortcrust pastry, rolled into a circle (approx. 30 cm in diameter)
  • 250 g orange-passion fruit jam
  • 4 dl milk
  • 1 pinch salt
  • 50 g durum wheat semolina
  • g sliced almonds to dust
  • 75 kg butter
  • 0.5 tsp. Bourbon vanilla powder
  • 2 egg yolk
  • 1 dl cream
  • 2 egg white
  • 2 tbsp. sugar

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  • Place the short pastry together with the baking paper on the oven tray and prick the base with a fork. Spread over the jam, transfer the tin to the fridge.
  • Boil the milk with the salt. Stir in the semolina, simmer for approx. 5 mins. over a very low heat, stirring continuously to form a thick paste, cool a little. Stir in the almonds and the remaining ingredients including the cream. Beat the egg whites with salt until stiff. Add the sugar and continue beating until the mixture turns glossy. Carefully fold into the semolina mixture then distribute over the jam. Scatter over the flaked almonds.
  • Bake for approx. 40 mins. in the lower half of an oven preheated to 180°C.
  • Remove the Easter tarts from the oven, allow to cool a little, remove from the tray, and leave to cool completely on a rack. Dust with icing sugar.
  • Roll out the marzipan to a thickness of approx. 2 mm between a cut-open plastic bag. Using a cutter (approx. 8 cm), cut out 8 hares and decorate the cakes with the decorative sugar lettering.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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