Ingredients
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250
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g
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dark chocolate
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200
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g
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butter
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6
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eggs
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1/3
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cups
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sugar
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200
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g
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mini chocolate Easter eggs for decoration
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some
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cocoa powder
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Sweet shortcrust pastry:
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2
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cups
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flour
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125
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g
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butter
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¾
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cups
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pure icing sugar
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1
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egg yolk
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1
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teaspoon
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vanilla extract
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1
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tablespoon
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water
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Posted by RiVD on Apr 2, 2012
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Instructions
Shortcrust pastry: Combine flour, icing sugar and butter in a food processor. Add egg yolk, vanilla and chilled water. Turn onto a floured surface and knead until smooth. Pat into a 10cm disc. Wrap in greaseproof paper and refrigerate for 30 minutes. Preheat oven and a large flat baking tray to 190°C. Roll pastry out between 2 sheets baking paper to a 34cm round. Use round to line base and sides of a 2.5cm-deep, 26cm fluted loose-based tart pan. Trim excess pastry. Freeze pastry case for 15 minutes.
Line pastry case with baking paper. Three-quarters fill with dried beans or uncooked rice. Place on hot tray. Bake for 10 minutes. Remove paper and beans. Bake for a further 8 to 10 minutes. Remove from oven. Reduce oven to 180°C and return baking tray to oven.
Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 2 minutes, stirring every minute with a metal spoon. Using hand beaters, beat eggs and sugar in a large bowl for 4 minutes. Pour in chocolate mixture. Beat until well combined.
Pour chocolate mixture into pastry case. Place on hot tray and bake for 15 minutes. Cool to room temperature.
Arrange mini Easter eggs on tart. Dust with cocoa powder and serve.
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