A slice of showstopping Easter chocolate tart is the perfect way to finish a meal. This simple golden egg filled dessert is easier than you think
- 80g butter, softened
- 40g golden caster sugar
- 120g self raising flour
- 75g butter
- 100g dark chocolate (70% cocoa)
- 75g golden caster sugar
- 50g plain flour
- 4 large eggs, beaten
- 2 x 80g bags of Galaxy Golden Eggs
- crème fraîche, to serve
MethodPress the dough into the base of a 20-21cm tart tin and put in the fridge for 20 mins to harden.
- 140g plain flour, plus extra for dusting
- 50g butter, cut into pieces
- 2 tsp cocoa powder
- 1 tbsp icing sugar
- 1 tbsp rapeseed oil
- 1 medium egg yolk
- half-fat crème fraîche, to serve (optional)
- 100g dark chocolate, 70% cocoa solids, very finely chopped
- 1 tbsp cocoa powder, plus extra ½ tsp for sifting
- ¾ tsp coffee granules
- ½ tsp vanilla extract
- 2 tbsp semi-skimmed milk
- 2 medium egg whites
- 2 tbsp dark muscovado sugar
- 85g half-fat crème fraîche
- Tip the flour into a mixing bowl and remove 2 tsp (the cocoa will replace it later). Add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Sift in the cocoa and icing sugar, then, using a round-bladed knife, stir in the oil, egg yolk and 1½-2 tbsp cold water, until the dough comes together. Gently gather into a ball, then roll out on a lightly floured surface, big enough to fit a 20cm round x 3.5cm-deep loose-bottomed flan tin. Ease the pastry into the tin, leaving a slight overhang. Lightly prick the base with a fork, then chill for about 10 mins.
- Heat oven to 190C/170C fan/gas 5. Sit tin on a baking sheet. Line the pastry with foil and fill with baking beans. Blind-bake for 15 mins or until set. Carefully lift out the beans and paper, then bake the pastry case for another 10 mins or until the base is cooked. Remove, carefully trim off the overhanging pastry with a sharp knife, to give the pastry a flat edge, then leave until completely cold.
- To make the filling, put the chocolate in a large bowl that will fit over a pan of simmering water without touching it. Mix the cocoa, coffee and vanilla with the milk. Pour over the chocolate. Sit the bowl over a pan of gently simmering water, stir, then immediately remove pan from the heat, with the bowl of chocolate still over the water, stirring occasionally, to check when melted. Stir the melted chocolate – it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Take the bowl off the pan and leave to cool slightly.
- Whisk the egg whites to stiff peaks, then whisk in the sugar until thick and glossy. Fold the créme fraîche into the cooled chocolate. Fold one-third of the egg whites into the chocolate mixture using a large metal spoon, then very gently fold in the remaining whites, a third at a time, until evenly mixed in. Remove the pastry case from the tin and place on a serving plate. Spoon the filling into the case, then spread out gently and evenly. Chill for about 3 hours, or overnight, before serving. Serve with a sifting of cocoa and half-fat créme fraîche, if you like. Please note, pregnant women, the elderly, babies and toddlers, and people who are generally unwell, should avoid eating raw or partially cooked eggs.
- 100g plain flour
- 50g ground almond
- 85g butter, cut into small pieces
- 25g caster sugar
- 1 egg yolk
- 150g/5oz bar dark chocolate, in pieces
- 2 egg whites
- 100g golden caster sugar
- 142ml carton ¼pint double cream
- 2 tbsp brandy or Tia Maria
- 284ml carton double cream
- 300g raspberry
- 125g/5oz punnet blueberries
- icing sugar, for dusting
- To make the pastry, put the flour and almonds in a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. You can do this in the food processor. Stir in the sugar. Add the egg yolk and 1 tbsp of cold water and mix to form a firm dough. Knead briefly, then wrap in cling film and chill for 15-20 minutes.
- Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the dough and use to line a 24cm flan tin. Trim off the excess pastry, then line the pastry case with greaseproof paper and fill with baking beans. Bake blind for 15 minutes, remove the paper and beans and cook for a further 7-10 minutes until crisp and golden. Leave to cool.
- To make the filling, melt the chocolate in a microwave on Medium for 2 minutes. Put the egg whites and sugar in a bowl over a pan of simmering water. Whisk for 5 minutes until thick, white and glossy. Remove from the heat and whisk for a further couple of minutes to cool it.
- Whisk the cream until it just holds its shape. Fold the chocolate and cream into the egg mixture, then add the brandy. Pour into the pastry case and smooth the top. Chill until set for about 20 minutes.
- To serve, whip the remaining cream until just stiff. Put a thin slice of tart on each plate. Spoon some cream on top and scatter with raspberries and blueberries. Dust with icing sugar.
- 375g sheet ready-rolled sweet dessert pastry
- crème fraîche, to serve
- butter, for the baking tray
- 4 tbsp golden syrup
- 200g caster sugar
- 1 tbsp bicarbonate of soda
- 300g dark chocolate, finely chopped
- 300ml double cream
- 3 large eggs
- To make the honeycomb, butter a large baking tray and line with baking parchment. In a large saucepan, heat the golden syrup and caster sugar until the sugar is melted. Increase the heat and boil until it becomes a dark caramel, then remove from the heat and leave to cool for 2 mins. Add the bicarbonate of soda and whisk like mad; the bubbles will be extremely hot, so be careful not to splash any on you. Quickly pour onto the tray to set. Can be done to this stage 2 days ahead.
- Line a 23cm round, loose-bottomed tart tin with the pastry, leaving any extra overhanging the edges. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry case with baking parchment, fill with rice or baking beans and bake for 15 mins. Remove the baking beans and parchment, and bake for another 5-7 mins until golden brown. Remove from the oven and turn it down to 140C/120C fan/gas 1.
- To make the filling, put the chocolate in a bowl set over a pan of barely simmering water. Leave to melt without stirring too much. Put the cream in a small pan and bring to the boil. Whisk the eggs in a large bowl, then pour over the cream, mixing the whole time. Add the chocolate to the cream mixture along with a pinch of salt and mix well to combine.
- Carefully pour the mixture into the tart case, place in the oven and switch it off. After 20 mins, remove and chill for at least 2 hrs to set. Serve the tart in slices scattered with crumbled honeycomb, with crème fraîche on the side.