One of my favourite (and incredibly easy) things to make is an indulgent chocolate tart. Made with dark chocolate it is a delicious and pretty adult dessert. If dark chocolate isn’t your thing, you can swap it out for milk chocolate and enjoy a more family friendly pudding. I’ve jazzed up my usual chocolate tart for Easter and, well it was so popular that is disappeared within the hour!
Easter is undoubtedly a time for chocolate. If you can’t indulge your sweet tooth now, then when can you? This chocolate tart is really very simple to make, especially if you cheat and buy ready made pastry, and would be fun for kids to join in with too.
Easy Easter Chocolate Tart
For the pastry –
4oz plain flour
2oz butter, cubed
A pinch of salt
2-3 tablespoons of cold water
-or- a packet of ready rolled shortcrust pastry
For the filling –
150g single cream
2 tablespoons of sugar
150g good quality dark chocolate, or milk chocolate if you prefer
2 bags of mini eggs to decorate, 3 if you’re a nibbler!
Tip the flour, salt and butter in a large mixing bowl. Using your fingers, rub the butter into the flour until it looks like breadcrumbs. Use a knife and stir in just enough cold water to bind the dough together. Do this gradually as you don’t want your pastry to be too wet. Once you’ve made the dough, cover the bowl and chill it in the fridge for 15 minutes or so before rolling out.
Or if you’re using shop bought, ready rolled pastry, take it out of the fridge about half an hour before you want to use it.
Pre-heat your oven to gas mark 5 or 190°
Take your pastry and roll it out to the thickness of a pound coin. You can either roll it out on a floured surface, or between two pieces of baking parchment. I find the baking parchment method quicker and a lot less messy.
Grease a 20cm tart tin and carefully put the pastry in the tin, pressing it against the sides. Let the pastry hang over the sides of the tin, you can trim it later. Prick the base all over with a fork. Top the pastry with a sheet of baking parchment and cover with baking beans, bake in your pre-heated oven for 10 minutes.
Remove the baking beans and parchment and pop back in the oven for another 8 minutes. Remove from the oven and leave to cool. Once cool, carefully with a sharp knife trim the pastry so it is flush with the top of the tin.
While your pastry is cooling, warm up your cream and sugar in a saucepan. Finely chop the chocolate and once the cream is simmering, turn off the heat and add the chocolate to the pan. Leave for a minute and stir until the mixture is smooth, like really thick hot chocolate.
Carefully fill the tart case with the melted chocolate mix, level it off and make an artistic swirl or ripple on the top if you want. Decorate with your mini eggs however you want. Put your tart in the fridge for a minimum of two hours, or overnight if you wish.
This chocolate tart is very, very rich, so a little goes a long way. It also makes an excellent pudding for Easter!