For the ultimate way to cap off a meal, a slice of the show-stopping Easter chocolate tart is the ideal dessert. This straightforward dessert comprised of chocolate eggs is far simpler than you might expect.
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Ingredient
– For the base– 80g butter, softened– 40g golden caster sugar– 120g self raising flour– For the filling– 75g butter– 100g dark chocolate (70% cocoa)– 75g golden caster sugar– 50g plain flour– 4 large eggs, beaten– 2 x 80g bags of chocolate egg– crème fraîche, to serve
Ingredient
Beat the butter and sugar until light and creamy, then add the flour for the shortbread base. Press the dough into a 20-21cm tart tin base and refrigerate for 20 minutes to solidify.
Step 1
Step 1
Instructions
Preheat oven to 180C/160C fan/gas 4. Fork-prick the base and bake in the centre of the oven for 15 minutes until lightly golden.
Step 2
Step 2
Meanwhile, melt butter and chocolate in a skillet over low heat. Once melted, add sugar and flour, then slowly mix in eggs. Pour filling over base and top with chocolate eggs.
Step 3
Step 3
Return to the oven and bake for 12-15 minutes until the fiilling is just set at the edges but still shiny and wobbly in the centre. Chill in the fridge after baking.
Step 4
Step 4
Can be made the day before and stored in tin overnight. Warm the sides with a hot dishcloth for two minutes to remove from the tin. Serve crème fraîche.