Ingredients
Sweet Pastry
320g plain flour
50g icing sugar
175g butter (softened)
2 x 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% cocoa)
200g butter
Method
-
Sweet Pastry
Beat together butter and sugar until light and well combined
-
Add sifted flour and mix until it forms into crumbs. Add yolks and knead together to form into a dough (add water if needed to bring together).
-
Form into a ball, cover in plastic and chill for at least one hour.
-
Roll out pastry into a circle, approximately 5mm thick, and line a buttered 24cm flan tin.
-
Return to the fridge to chill then blind bake the tart shell for 10/15 minutes or until golden brown
-
Chocolate Filling
In a bowl, melt chocolate and butter together until combined then allow to cool slightly.
-
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. Turn down mixer speed to low/medium and slowly and gradually add in the chocolate mixture.
-
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.
-
Pour mixture into the pastry shell and bake for 15 minutes at 111°c fan forced oven, then allow to cool.
You might also like:
How to make Fast Ed's Easter Bunny
