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Rich chocolate Easter egg tart
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
Savor the decadence of Easter with a rich chocolate tart.
Ingredients:
  • 250g good-quality dark chocolate, broken into pieces
  • 200g butter, chopped
  • 70.95 gm caster sugar
  • 200g mini chocolate Easter eggs (or speckled eggs), for decoration
  • cocoa powder, to serve
  • 415.00 ml plain flour
  • 112.50 gm pure icing sugar
  • 125g butter, chilled, chopped
  • 1 egg yolk
  • 20.00 gm chilled water
Instructions:
  • Prepare the shortcrust pastry by pulsing flour, icing sugar, and butter in a food processor until it becomes like fine breadcrumbs. Introduce egg yolk, vanilla, and cold water, and pulse until the dough starts forming. Transfer onto a floured surface, knead until smooth, and shape into a 10cm disc. Wrap in greaseproof paper and chill for 30 minutes until ready to roll out.
  • Preheat oven and a large flat baking tray to 190°C. Roll out pastry between 2 sheets of baking paper into a 34cm round. Line the base and sides of a 26cm (base) fluted loose-based tart pan with the pastry round, trimming any excess. Freeze the pastry case for 15 minutes or until firm.
  • Line a pastry case with baking paper and fill three-quarters of the way with dried beans or uncooked rice. Bake on a hot tray for 10 minutes until firm. Remove the paper and beans, then bake for an additional 8 to 10 minutes until the pastry base is light golden. Remove from oven, reduce oven temperature to 180°C, and return the baking tray to the oven.
  • In a heatproof, microwave-safe bowl, combine chocolate and butter. Microwave uncovered on MEDIUM-HIGH (70%) for 2 to 3 minutes, stirring every minute with a metal spoon until smooth. In a large bowl, beat eggs and sugar for 4 minutes until pale and thick. Combine with the melted chocolate mixture until well mixed.
  • Pour the decadent chocolate mixture into the prepared pastry case. Place it on a hot tray and bake for 15 to 18 minutes, or until it is perfectly set. Allow it to cool to room temperature before serving.
  • Place the mini Easter eggs on the tart elegantly. Sprinkle a light dusting of cocoa powder over the top before serving.

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