Craving a twist on traditional Easter treats? Indulge in something beyond chocolate eggs with our irresistible Easter Chocolate Tart recipe. Savour the sweetness of the season in every delectable bite with this Easter egg tart!

This Easter Chocolate Tart is here to steal the spotlight and satisfy even the most insatiable sweet tooth! Imagine a smooth, rich chocolate filling nestled in a buttery, flaky crust that practically melts in your mouth with every indulgent bite. This isn’t just any dessert; it’s the pièce de résistance that’ll have your guests hopping with joy. Whether you’re hosting a festive lunch or a lavish dinner, this tart is guaranteed to be the talk of the table.

Here’s the secret. The magic of this Easter tart recipe lies in blending the sweetness of chocolate with the wholesome goodness of high-quality, free-range eggs in a delicious ode to Easter traditions. Quality ingredients make all the difference here, so spare no expense in sourcing the finest eggs and ingredients, so every bite is absolutely delicious.

This Easter, skip the ordinary and treat yourself to something extraordinary. Indulge in our Easter Chocolate Tart and make this holiday one to remember.

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Easter Chocolate Tart , tart recipe, Easter baking
Yield: 10

Easter Chocolate Tart

Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 2 hours

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.


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



    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 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


    1. In a bowl, melt chocolate and butter together until combined then allow to cool slightly
    2. In a mixer with whisk attached, whisk the room temperature eggs, yolks and sugar on high until it becomes very thick and light in colour
    3. Turn down mixer speed to low/medium and slowly and gradually add in the chocolate mixture.
    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
    5. Pour mixture into the pastry shell and bake for 15 minutes at 111°c fan forced oven
    6. Allow to cool

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 610Total Fat: 41gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 143mgSodium: 275mgCarbohydrates: 54gFiber: 2gSugar: 27gProtein: 7g