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Easter Chocolate Tart with Homemade Chocolate Pastry and Rich Chocolate Filling Recipe

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4.3 from 1 review

This Easter Chocolate Tart features a rich, homemade chocolate pastry filled with a thick, luscious chocolate filling, topped with whipped cocoa cream and decorated with festive Easter chocolates. A perfect showstopper dessert for Easter celebrations with a balance of deep chocolate flavor and creamy textures.

  • Total Time: 1 hour 5 minutes plus 1 hour chilling
  • Yield: 8 servings

Ingredients

Pastry

  • 150 g plain flour
  • 25 g cocoa powder
  • 1 tbsp icing sugar
  • 100 g unsalted butter
  • 1 egg yolk
  • splash of water

Filling

  • 250 g dark chocolate (70%+ cocoa content)
  • 300 ml double cream
  • 2 tbsp icing sugar
  • 2 medium eggs
  • 1 tsp vanilla extract
  • sprinkle of sea salt
  • 100 g Easter chocolates (optional)

Decoration

  • 150 ml double cream
  • 1 tbsp icing sugar
  • 1 tbsp cocoa powder
  • Easter chocolates for garnish

Instructions

  1. Make the Pastry: In a bowl, combine the flour, cocoa powder, icing sugar, and unsalted butter. Rub together until the mixture resembles breadcrumbs. Add the egg yolk and gradually add water a tablespoon at a time, mixing/kneading until the dough comes together.
  2. Roll and Chill: Roll out the dough on a lightly floured surface and press it into a greased and floured 9-inch loose-bottomed tart tin. Chill in the fridge for one hour.
  3. Blind Bake the Pastry: Preheat the oven to 200ºC (180ºC fan). Line the tart case with parchment paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes. Set aside to cool.
  4. Prepare the Filling: In a bowl, melt the dark chocolate and double cream together, preferably using a microwave. Stir in icing sugar, eggs, vanilla extract, and a sprinkle of sea salt until well combined.
  5. Fill and Bake: Pour the chocolate filling into the pre-baked tart shell. Optionally, scatter Easter chocolates over the filling. Bake in the oven for 25-30 minutes until the filling has a slight wobble in the center.
  6. Cool and Chill: Allow the tart to cool completely, then refrigerate for at least one hour to set fully.
  7. Decorate: Carefully remove the tart from the tin. Whip the double cream with icing sugar and cocoa powder until soft to medium peaks form. Pipe the whipped cream on top of the tart and decorate with extra Easter chocolates.

Notes

  • This tart will keep in the fridge for 3 or more days once baked.
  • It freezes well for 3 or more months without losing quality.
  • Use dark chocolate with at least 70% cocoa content to ensure proper setting of the filling.
  • This recipe uses medium eggs; if using large eggs, use only one whole egg and one yolk for best texture.
  • Use a 9-inch loose-bottomed tart tin for easier removal and presentation.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://recipesvibe.com/easter-chocolate-tart-with-homemade-chocolate-pastry-and-rich-chocolate-filling-recipe/