Sweet pastry for the base
- 170g plain flour
- 1g salt
- 85g icing sugar
- 70g unsalted butter
- 1 small egg
Place the flour, salt, icing sugar and butter cut in small cubes in a bowl and mix by hand until you have a fine sandy texture.
Add the egg and mix until the dough comes together.
Wrap in cling film and chill for 1hour.
Roll it out on a lightly floured work surface to a thickness of 2mm.
Line your lightly greases tart tin (18/20cm diameter) with the pastry and chill for 20 min.
Preheat oven at 165c.
Line the tart with foil and fill it with baking beans or rice, blind bake it for 20 min. Remove foil and beans/rice and bake again for 5min.
Remove tart from oven and let it cool down in tins.
Chocolate tart filling
- 250g single cream
- 10g caster sugar or honey
- 170g dark chocolate
Chop dark chocolate and put it in a bowl.
Boil cream and sugar/honey.
Add 1/3 of the cream into chocolate and mix well using a rubber spatula.
Add another 1/3, stir and then the remaining of the cream.
You should end up with a very shiny chocolate cream.
Pour the mixture into the tart case.
Chill for 20min.
Decorate it with easter eggs or any chocolate that you fancy!