This Easter season, Sunny Queen Australia chef, Katrina Neill has created a delicious chocolate tart in celebration of all things Easter. Speaking to her inspiration behind the Easter Celebration Chocolate Tart, Katrina said the dessert is the perfect treat for those with a sweet tooth, especially those who love smooth, rich chocolate, and in the spirit of Sunny Queen, she hopes it will help everyone start Easter with a smile.
With families taking advantage of the holiday to indulge and entertain, this recipe can be a great focal point for the lunch or dinner spread.
“The secret to this celebratory tart is in the eggs, and what better way to celebrate Easter than with eggs, both chocolate and Free Range?
“For more than 50 years, Sunny Queen Farms have worked with passion to deliver the highest quality eggs, with our intention to help Aussies start their day egg-cellently, and this tart not only celebrates the magic of Easter, but the magic of eggs,” Katrina said.
INGREDIENTS
Sweet Pastry:
320g plain flour
50g icing sugar
175g butter (softened)
2 x Sunny Queen Free Range egg yolks
1-2 tablespoons water
Chocolate Filling:
4 x Sunny Queen Free Range eggs (at room temperature)
3 x Sunny Queen Free Range egg yolks (at room temperature)
60g caster sugar
300g chocolate (approximately 53% cocoa)
200g butter
METHOD
Sweet Pastry:
Step 1: Beat together butter and sugar until light and well combined
Step 2: Add sifted flour and mix until it forms into crumbs
Step 3: Add yolks and knead together to form into a dough (add water if needed to bring together)
Step 4: Form into a ball, cover in plastic and chill for at least one hour
Step 5: Roll out pastry into a circle, approximately 5mm thick, and line a buttered 24cm flan tin
Step 6: Return to the fridge to chill then blind bake the tart shell for 10/15 minutes or until golden brown
Chocolate Filling:
Step 1: In a bowl, melt chocolate and butter together until combined then allow to cool slightly
Step 2: In a mixer with whisk attached, whisk the room temperature eggs, yolks and sugar on high until it becomes very thick and light in colour
Step 3: Turn down mixer speed to low/medium and slowly and gradually add in the chocolate mixture.
Step 4: Mix for an additional 20-30 seconds, then very gently using a spatula, fold the mixture by hand until combined, being careful not to knock out too much of the air
Step 5: Pour mixture into the pastry shell and bake for 15 minutes at 111°c fan forced oven
Step 6: Allow to cool
For more recipe inspiration, head to www.sunnyqueen.com.au/recipes
