Time to ditch Easter eggs and bunnies for some new, delicious treats!

Dhawal Shah, Chief Patissier, The Dessert Street, shares his secret recipes. 

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White Chocolate Fruit Tart

Ingredients:

• 530 gm butter, softened
• 350 gm confectioners sugar
• 1050 gm flour
• 850 gm couverture white chocolate
• 175 gm whipping cream
• 680 gm cream cheese, softened

Method:

• Heat oven to 300°F.
• Beat butter and sugar until light and fluffy. Blend in flour.
• Press the mixture onto the bottom and up the side of a 12 inch round pizza pan.
• Bake for 20-25 minutes or until just lightly brown.
• Cool completely. Carefully melt the vanilla or white chocolate chips and the cream either carefully on the stove on very low, stirring constantly, or in the microwave.
• Beat in the cream cheese.
• When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly.
• Cover with plastic wrap and chill until ready to serve, at least 3 hours.
• Slice the fruit of your choice and place on the tart.

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Easy Lemon Loaf

Ingredients:

• 120 gm butter, melted
• 230 gm sugar
• 2 eggs, well beaten
• 15 gm lemon juice
• 2 gm salt
• 355 gm flour
• 5 gm baking powder
• 120 gm milk

Ingredients for the soaking syrup:

• 80 gm lemon juice
• 60 gm sugar

Method:

• Mix together sugar and butter.
• Add eggs and 1 tbsp of lemon juice; mix well.
• Add salt, flour, and baking powder to mixture. Add milk.
• Bake at 325°F in a well greased loaf pan for one hour, or until golden brown. Mix lemon juice and sugar.
• Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven. Serve warm or cool.

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Rolled Sugar Cookies

Ingredients:

• 75 gm butter, softened
• 75 gm white sugar
• 1 egg
• 5 gm vanilla extract
• 125 gm all-purpose flour
• 2.5 gm baking powder
• 1 gm salt

Method:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla.
• Sift the flour, baking powder and salt together. Mix it with the above mixture. Cover, and chill dough for at least one hour.
• Preheat oven to 200 degrees.
• Roll out dough on floured surface to a 1/2 inch thickness. Cut into shapes with any Easter cookie cutter. Place cookies on parchment paper.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

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Easter Carrot Cake

Ingredients:

• 250 gm butter, melted
• 4 eggs
• 1 tsp vanilla extract
• 225 gm light brown sugar
• 200 gm carrots, coarsely grated
• 280 gm flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg powder

For the frosting:

• 40 gm butter, softened
• 100 gm cream cheese
• 175 gm icing sugar

Method:

• Grease and line the base of an 8 inch cake tin.
• In a large bowl combine the melted butter, eggs, vanilla and brown sugar.
• Stir in the grated carrot followed by the flour, baking powder and spices and mix until even.
• Transfer to the prepared tin and bake in the oven for 55 minutes until springy to the touch and a skewer when inserted comes away clean.
• Transfer to a wire rack and allow to cool completely.
• To make the frosting beat together the butter and cream cheese, add the icing sugar and beat well. Spread over the top of the cake and scatter over the chopped pistachios.

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Lemon Pudding

Ingredients:

• 50 gm unsalted butter, at room temperature
• 180 gm granulated sugar
• 3 large eggs, separated
• 70 gm all-purpose flour
• 165 gm milk
• 70 gm fresh lemon juice

Method: 

• Heat oven to 175°C and grease a 8 inch cake tin/baking dish.
• Using electric mixer, beat butter, granulated sugar and egg yolks in large bowl until light and fluffy, about 3 minutes. Add flour and mix to combine.
• Reduce mixer speed to low and mix in milk and lemon juice (batter may look curdled).
• In second bowl, with clean beaters, beat egg whites until stiff peaks form, 3 minutes. Stir one-third of whites into lemon mixture, then fold in remaining whites until combined.
• Transfer mixture to prepared baking dish and place dish in roasting pan. Add enough boiling water to roasting pan to come one-third of the way up baking dish.
• Transfer roasting pan to oven and bake until light golden brown, 35 to 40 minutes.
• If desired, place a bunny cutout on top of cake, then dust with confectioners' sugar. Carefully lift away template and serve.