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Marc's Easter Chocolate Tart

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!

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