It looks beautiful and tastes delicious – vegan shortcrust tart. This baked product is not to be missed on the Easter table. The name might suggest that this cake comes from the Mazury region (shortcrust tart is mazurek in Polish), however, the recipe most likely came to our country from Turkey. Since the 17th century, shortcrust tarts have been baked in Poland and are an integral part of Easter dishes. Traditional shortcrust tarts are low, rectangular or square in shape and richly decorated, which also makes them serve a decorative function.
Easter shortcrust tart
Easter shortcrust tarts are traditionally made on a shortcrust, sponge cake or walnut base, while the top is coated with a sweet paste such as toffee, chocolate, orange or marmalade. Shortcrust tarts are characterized by a rich decoration of dried fruits and nuts. They are also often decorated with icing by placing Easter slogans such as. , “Hallelujah” or drawing spring catkins. Practically in every house they are prepared a little differently. Below is a unique recipe for a vegan shortcrust tart brownie – on a shortcrust bottom with an intensely chocolate brownie mix.
Recipe for a vegan shortcrust brownie tart
In a bowl, mix all the ingredients for the shortcrust and quickly knead. Wrap the kneaded dough in cling film and put it in the refrigerator for 1 hour. After this time, take it out of the refrigerator, roll it out and give it the desired shape, for example, rectangular or oval in the shape of an egg. The dough should be about 1-1.5cm thick. Place the dough on a baking tray lined with baking paper and bake for 10 minutes at 180°C.
Break the chocolate, melt it completely in a water bath and cool. In a bowl, whisk 200g myEgg with sugar, add the melted chocolate and mix.
Slowly add flour and minced almonds to the mixture, whisking all the time.
Spread the chocolate mixture on the pre-baked shortbread bottom and put it back in the oven for 10 minutes (180°C).
Once the shortcrust tart is baked, decorate it with nuts and leave it to cool.