The ultimate Easter (chocolate) tart

Name: The ultimate Easter (chocolate) tart
Cook time: 1 h 30 min
Yield: 8-10
Cuisine: Modern Australian
Ingredients: 1 sheet (47cm x 27cm x 3mm) frozen vanilla bean shortcrust pastry (I used Careme), placed in the fridge for 15 minutes to defrost slightly; 200g milk chocolate; 200g dark chocolate (minimum 75 per cent cocoa); 50g white chocolate; 285ml cream; 80ml milk; 2 eggs; 1 bag speckled chocolate Easter eggs (about 1½ cups)

Katrina Meynink

March 26, 2024

Decorate this triple chocolate tart with Easter eggs or seasonal fruit.Katrina Meynink

easyTime:1-2 hoursServes:8-10

I wouldn’t limit this easy-peasy chocolate tart to Easter – that feels far too restrictive. It is as pretty adorned with Easter eggs as with beautiful in-season fruit.

Ingredients

1 sheet (47cm x 27cm x 3mm) frozen vanilla bean shortcrust pastry (I used Careme), placed in the fridge for 15 minutes to defrost slightly
200g milk chocolate
200g dark chocolate (minimum 75 per cent cocoa)
50g white chocolate
285ml cream
80ml milk
2 eggs
1 bag speckled chocolate Easter eggs (about 1½ cups)

Method

Step 1
Unfurl the pastry and use it to line a 24cm-diameter loose-bottomed tart tin, trim the edges and refrigerate for 30 minutes.
Step 2
Preheat the oven to 180C fan-forced (200C conventional). Line the pastry with baking paper and top with pastry weights.
Step 3
Blind-bake the tart shell until the edges are golden (10-15 minutes), remove paper and weights, then bake until the base is golden (7-8 minutes) and set aside.
Step 4
Place the milk, dark and white chocolate in separate bowls and set aside.
Step 5
Bring the cream and milk to a simmer in a saucepan over medium heat. Once simmering, add 2 tablespoons of the hot milk and cream to the white chocolate bowl, then divide the remaining milk and cream between the milk and dark chocolate bowls. Stand until chocolate melts (1-2 minutes), stir to combine, cool slightly, then stir 1 lightly whisked egg into each of the two main chocolate bowls.
Step 6
Place the pre-baked tart tin on a baking tray. Reduce the oven temperature to 130C fan-forced (150C conventional).
Step 7
Spoon the two main chocolate mixes into the tart; you want beautiful blobs of dark and milk chocolate. Drizzle the white chocolate mixture over the top.
Step 8
Gently place the tray in the oven and bake until the chocolate filling is just set – it should have the slightest wobble in the centre. This should take between 30 and 40 minutes. Allow the tart to cool completely before adorning with chocolate Easter eggs. To serve, slice with a hot, wet knife.