Easter Celebration Chocolate Tart

Easter Celebration Chocolate Tart

  • 2 Hrs, 15 Mins
  • Serves 8

  • 320 grams plain flour
  • 50 grams icing sugar
  • 175 grams butter, (softened)
  • 1-2 tablespoons water
  • 4 x Sunny Queen Free Range eggs, (at room temperature)
  • 5 x Sunny Queen Free Range egg yolks, (at room temperature)
  • 60 grams caster sugar
  • 300 grams chocolate (approx. 53% cocoa)
  • 200 grams butter
  • Step 1.

    Sweet Pastry

  • Step 2.

    Beat together butter and sugar until light and well combined.

  • Step 3.

    Add sifted flour and mix until it crumbs together.

  • Step 4.

    Add yolks and knead together - add water if needed to bring together into a dough.

  • Step 5.

    Form into a ball, cover in plastic and chill for at least 1 hour.

  • Step 6.

    Roll out pastry carefully and line a 24cm flan tin.

  • Step 7.

    Return to the fridge to chill then blind bake the tart shell until golden brown at 180°c.

  • Step 8.

    Chocolate Filling

  • Step 9.

    Melt chocolate and butter together gently until combined and cool slightly.

  • Step 10.

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

  • Step 11.

    Turn down mixer speed to medium and gradually & slowly add in the chocolate mixture.

  • Step 12.

    Mix for 20-30 seconds only in the machine, then very gently using a spatula, fold the mix by hand until combined, being careful not to knock out too much of the air.

  • Step 13.

    Pour mixture into blind baked pastry shell and bake for 15 minutes at 120°c fan forced oven.

  • Step 14.

    Allow to cool.

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