Name: Easter Celebration Chocolate Tart
Prep time: 60 min
Cook time: 75 min
Total time: 135 min
Yield: 8
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

Easter Celebration Chocolate Tart

Delicious!

Serves 8

Prep

Cook

1H 15M

Total

2H 15M

Skip to Recipe

With the Easter Bunny warming up to make the rounds soon, Sunny Queen Australia Eggs have shared a brand new Easter-specific recipe. Sunny Queen Australia chef, Katrina Neill, says the dessert is the perfect treat for those with a sweet tooth, especially those who love smooth, rich chocolate, and in the spirit of Sunny Queen, she hopes it will help everyone start Easter with a smile.

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.