Thursday, March 29, 2012

Rich Chocolate Easter Egg Tart

If your having family and friends over this Easter be sure to have this delicious chocolate Easter egg tart on the menu. It's guaranteed to be a winner!

Ingredients (serves 10)
250g good-quality dark chocolate, broken into pieces
200g butter, chopped
6 eggs
1/3 cup caster sugar
200g mini chocolate Easter eggs (or speckled eggs), for decoration
cocoa powder, to serve  

Sweet shortcrust pastry
1 2/3 cups plain flour
3/4 cup pure icing sugar
125g butter, chilled, chopped
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon chilled water  

1. Make shortcrust pastry: Combine flour, icing sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk, vanilla and chilled water. Process until pastry just comes together. Turn onto a floured surface and knead until smooth. Pat into a 10cm disc. Wrap in greaseproof paper and refrigerate for 30 minutes or until firm enough to roll out.
2. Preheat oven and a large flat baking tray to 190°C. Roll pastry out between 2 sheets baking paper to a 34cm round. Use round to line base and sides of a 2.5cm-deep, 26cm (base) fluted loose-based tart pan. Trim excess pastry. Freeze pastry case for 15 minutes or until firm.
3. Line pastry case with baking paper. Three-quarters fill with dried beans or uncooked rice. Place on hot tray. Bake for 10 minutes or until firm to touch. Remove paper and beans. Bake for a further 8 to 10 minutes or until pastry base is light golden. Remove from oven. Reduce oven to 180°C and return baking tray to oven.
4. Meanwhile, place chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Using hand beaters, beat eggs and sugar in a large bowl for 4 minutes or until pale and thick. Pour in chocolate mixture. Beat until well combined.
5. Pour chocolate mixture into pastry case. Place on hot tray and bake for 15 to 18 minutes or until just set. Cool to room temperature.
6. Arrange mini Easter eggs on tart. Dust with cocoa powder and serve.

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