Easter Celebration Chocolate Tart
- 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
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Step 1.
Sweet Pastry
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Step 2.
Beat together butter and sugar until light and well combined.
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Step 3.
Add sifted flour and mix until it crumbs together.
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Step 4.
Add yolks and knead together - add water if needed to bring together into a dough.
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Step 5.
Form into a ball, cover in plastic and chill for at least 1 hour.
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Step 6.
Roll out pastry carefully and line a 24cm flan tin.
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Step 7.
Return to the fridge to chill then blind bake the tart shell until golden brown at 180°c.
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Step 8.
Chocolate Filling
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Step 9.
Melt chocolate and butter together gently until combined and cool slightly.
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Step 10.
In a mixer with whisk attached, whisk the room temperature eggs, yolks and sugar until very, very thick and light in colour.
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Step 11.
Turn down mixer speed to medium and gradually & slowly add in the chocolate mixture.
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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.
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Step 13.
Pour mixture into blind baked pastry shell and bake for 15 minutes at 120°c fan forced oven.
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Step 14.
Allow to cool.
