Celebrate with an Easter Chocolate Tart

Mix up your Easter baking this year with an Easter Celebration Chocolate Tart and put a smile on everyone’s face with this Easter dessert.

It’s easy to overindulge in chocolate at Easter, but you’ll enjoy the flavour without eating too many eggs if you make a chocolate tart recipe!

Katrina Neill, a chef for Sunny Queen Australia, has created a delicious chocolate tart in celebration of all things Easter.  Katrina said the Easter Celebration Chocolate Tart is the perfect treat for those with a sweet tooth, especially those who love smooth, rich chocolate. With families taking advantage of the holiday to indulge and entertain, this recipe can be a great focal point for the lunch or dinner spread.

“The secret to this Easter tart recipe is in the eggs, and what better way to celebrate Easter than with eggs, both chocolate and free range?   High-quality eggs and ingredients make all the difference when it comes to desserts,” Katrina said.

​Easter eggs by the handful. Photo by Sharon McCutcheon on Unsplash

Easter Chocolate Tart

Make this year special with a wonderful Easter dessert like this luscious chocolate tart.  Time to start your Easter baking!

INGREDIENTS

Sweet Pastry:

• 320g plain flour
• 50g icing sugar
• 175g butter (softened)
• 2 Sunny Queen Free Range egg yolks
• 1-2 tablespoons water

Chocolate Filling:

• 4 Sunny Queen Free Range eggs (at room temperature)
• 3 Sunny Queen Free Range egg yolks (at room temperature)
• 60g caster sugar
• 300g chocolate (approximately 53 per cent cocoa)
• 200g butter

Note:  Those left-over egg whites will make a great pavlova.  They will keep in the fridge raw for up to four days, or you can freeze for up to 12 months. Do make sure you label them before freezing.

​Decorate your Easter dessert with colour-themed eggs of different sizes.

How to make your Easter Chocolate Tart

Are you ready to make some Easter dessert deliciousness with this tart recipe?

METHOD

Sweet Pastry:

Step 1: Beat together butter and sugar until light and well combined

Step 2: Add sifted flour and mix until it forms into crumbs

Step 3: Add yolks and knead them together to form into a dough (add water if needed to bring together)

Step 4: Form into a ball, cover in plastic and chill for at least one hour

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

Step 6: Return to the fridge to chill, then blind bake the tart shell for 10/15 minutes or until golden brown

Chocolate Filling:

Step 1: In a bowl, melt chocolate and butter together until combined, then allow to cool slightly.

Step 2: In a mixer with a whisk attached, whisk the room temperature eggs, yolks and sugar on high until it becomes very thick and light in colour

Step 3: Turn down mixer speed to low/medium and slowly and gradually add the chocolate mixture.

Step 4: 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

Step 5: Pour mixture into the pastry shell and bake for 15 minutes at 111°c fan-forced oven.

Step 6: Allow to cool

That’s Easter dessert sorted!

If you like this Easter chocolate tart, you could easily reuse it as a chocolate tart at any time of year. It would make a great Christmas chocolate tart too.

Here is some more Easter baking inspiration.

• Honey Bunny cupcakes
• Chocolate Carrot Cupcakes
• Savoury Chick Eggs