Easter Celebration Chocolate Tart

Rating

Sweet Pastry:
 320 g Plain flour
 50 g Icing sugar
 175 g Butter (softened)
 2 Sunny Queen Free Range egg yolks
 1 tbsp Water
Chocolate Filling:
 4 Sunny Queen Free Range eggs (at room temperature)
 3 Sunny Queen Free Range egg yolks (at room temperature)
 60 g Caster sugar
 300 g Chocolate (approximately 53% cocoa)
 200 g Butter

Sweet Pastry:
1

Beat together butter and sugar until light and well combined

2

Add sifted flour and mix until it forms into crumbs

3

Add yolks and knead together to form into a dough (add water if needed to bring together)

4

Form into a ball, cover in plastic and chill for at least one hour

5

Roll out the pastry into a circle, approximately 5mm thick, and line a buttered 24cm flan tin

6

Return to the fridge to chill then blind bake the tart shell for 10/15 minutes or until golden brown

Chocolate Filling:
7

In a bowl, melt chocolate and butter together until combined then allow to cool slightly

8

In a mixer with the whisk attached, whisk the room temperature eggs, yolks and sugar on high until it becomes very thick and light in colour

9

Turn down mixer speed to low/medium and slowly and gradually add in the chocolate mixture

10

Mix for an additional 20-30 seconds, then very gently using a spatula, fold the mixture by hand until combined, being careful not to knock out too much of the air

11

Pour mixture into the pastry shell and bake for 15 minutes at 111°c fan forced oven

12

Allow to cool

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Ingredients

Sweet Pastry:
 320 g Plain flour
 50 g Icing sugar
 175 g Butter (softened)
 2 Sunny Queen Free Range egg yolks
 1 tbsp Water
Chocolate Filling:
 4 Sunny Queen Free Range eggs (at room temperature)
 3 Sunny Queen Free Range egg yolks (at room temperature)
 60 g Caster sugar
 300 g Chocolate (approximately 53% cocoa)
 200 g Butter

Directions

Sweet Pastry:
1

Beat together butter and sugar until light and well combined

2

Add sifted flour and mix until it forms into crumbs

3

Add yolks and knead together to form into a dough (add water if needed to bring together)

4

Form into a ball, cover in plastic and chill for at least one hour

5

Roll out the pastry into a circle, approximately 5mm thick, and line a buttered 24cm flan tin

6

Return to the fridge to chill then blind bake the tart shell for 10/15 minutes or until golden brown

Chocolate Filling:
7

In a bowl, melt chocolate and butter together until combined then allow to cool slightly

8

In a mixer with the whisk attached, whisk the room temperature eggs, yolks and sugar on high until it becomes very thick and light in colour

9

Turn down mixer speed to low/medium and slowly and gradually add in the chocolate mixture

10

Mix for an additional 20-30 seconds, then very gently using a spatula, fold the mixture by hand until combined, being careful not to knock out too much of the air

11

Pour mixture into the pastry shell and bake for 15 minutes at 111°c fan forced oven

12

Allow to cool

Easter Celebration Chocolate Tart

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