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–+ servings

Easter Chocolate Tart!

With a homemade chocolate pastry, thick chocolate filling and easter chocolates this easter chocolate tart is a showstopper for sure!
5 from 1 vote
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Category: easter
Type: Desserts
Keyword: Chocolate, Tart
Prep Time: 1 hour
Cook Time: 45 minutes
Cooling/Decorating: 2 hours
Total Time: 3 hours 45 minutes
Servings: 10 slices
Author: Jane's Patisserie

Ingredients

Pastry

  • 150 g plain flour
  • 25 g cocoa powder
  • 1 tbsp icing sugar
  • 100 g unsalted butter
  • 1 egg yolk
  • splash of water

Filling

  • 250 g dark chocolate
  • 300 ml double cream
  • 2 tbsp icing sugar
  • 2 medium eggs
  • 1 tsp vanilla extract
  • sprinkle of sea salt
  • 100 g easter chocolates (optional)

Decoration

  • 150 ml double cream
  • 1 tbsp icing sugar
  • 1 tbsp cocoa powder
  • easter chocolates
Grams - Ounces

Instructions

Pastry

  • Add the flour, cocoa powder, icing sugar and unsalted butter to a bowl and rub together to a breadcrumb texture
  • Add the egg yolk and gradually add water whilst mixing/kneading until it comes together (add 1tbsp at a time)
  • Roll out onto a lightly floured surface and press into a loose bottomed 9” tart tin that has been greased and floured
  • Chill for an hour in the fridge
  • Preheat the oven to 200ºc/180ºc fan and fill the tart case with parchment paper and baking beans/uncooked rice
  • Blind bake for 15 minutes, then remove the beans/rice and paper and bake for a further 5 minutes and then leave to the side

Filling

  • Add the chocolate, and cream to a bowl and melt - I do this in the microwave
  • Add the icing sugar, eggs, vanilla and salt and mix
  • Pour into the base and add the easter chocolates if you fancy using them
  • Bake in the oven for 25-30 minutes until there is a small wobble
  • Leave to cool fully and chill for a minimum of an hour in the fridge

Decoration

  • Remove the tart carefully from the tin
  • Lightly whip the cream, sugar and cocoa powder to soft/medium peaks and then pipe onto the tart
  • Decorate with extra chocolates

Notes

  • This tart will last for 3+ days in the fridge once baked
  • This tart will freeze for 3+ months easily
  • It's SO important to use dark chocolate with a 70%+ cocoa content to make sure the dessert sets
  • I use medium eggs, so if your eggs are particularly large, only use one and a yolk. 
  • I use this tart tin for my dessert