The perfect recipe for the Easter time.


  • 300g flour

  • 200g cold butter

  • 100g sugar

  • 1 pinch of salt

  • 4 tablespoons cold water 


Advocaat filling

  • 50ml advocaat

  • 250ml cream

  • 250g quark

  • 50g sugar

  • 1 sachet custard

  • 2 tablespoons soft cheese

  • 3 leaves gelatine

  1. Mix the flour with the pinch of salt and sugar. Then cut the butter into small cubes and add to the flour mixture. Either knead with your hands or with a food processor until you get many crumbles. Quickly mix the cold water to the dough and knead well until the dough forms a ball. Wrap the dough in foil and put it in the fridge for at least30 minutes. 

  2. Roll out the dough thinly on a floured work surface and press it into the tart pan. 

  3. Blind bake the shortcrust at 180°C / 350°F for 20 minutes. If available, place ceramic baking balls on the dough to prevent it from rising. Allow to cool down completely after baking. 

  4. Mix the quark with the sugar, the advocaat and the custard. Stir in the soft cheese and set aside for a short time. 

  5. Whip the cream until stiff and fold into the quark mixture.

  6. Soak the gelatine in cold water for 5 minutes, squeeze and heat until the gelatine is liquid. Stir one to two tablespoons of the quark-cream mixture into the gelatine and then mix with the complete mixture.

  7. Pour the cream into the chilled shortcrust and flatten. Chill the tart for at least 4 hours.