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With a homemade chocolate pastry, thick chocolate filling and easter chocolates this easter chocolate tart is a showstopper for sure!

I wanted to give you a recipe that was decadent, rich, but so easy to make at home. With various skills of a homemade chocolate shortcrust pastry, and a baked chocolate ganache tart filling it is utterly scrumptious.

Easter desserts

When it comes to easter desserts I have so many options already. My salted caramel easter tart, my easter pavlova, and my hot cross bun pudding are just a few of my favourites, but I adore all of them. I honestly have so many endless amounts of easter recipes at this point, but I do just keep wanting to post more and more.

There is something about easter and dessert that just comes hand in hand for me, and whilst there is also lots of other stuff to celebrate around this time, the pudding is my personal favourite. Usually, biased by the fact that chocolate is just everywhere, but there are just so many fun themes and flavours that you can play with at this time.

If you are after a dessert that isn’t chocolate themed, you could go down the routes of my lemon posset tart or my peach crumble but this particular post is chocolate through and through, and I am not mad about it. It’s a chocolate outside, chocolate inside, and chocolate on top – YUM!

Pastry

Because I wanted to make this recipe slightly different to the tart recipes I already have published, I wanted to use a chocolate pastry instead of a regular one. If you are after a plain pastry, you can find that on my Bakewell tart post as a guide. This pastry is similar, but using a cocoa powder to make a chocolate pastry can change the game slightly as it’s usually quite drying in comparison to just flour.

Flour – it’s always important to use plain flour rather than self raising flour, you don’t want any raising agents in the flour
Chocolate – cocoa powder is needed here – try to use a strong cocoa powder and not hot chocolate powder as you want as pure a cocoa as possible
Sugar – icing sugar is best as it adds the level of sweetness needed for a sweet shortcrust pastry
Butter – I use unsalted block butter, but you can use salted block butter as well (personal taste) but don’t use a margarine or spread as it’s too soft
Liquid – an egg yolk gives a good richness to the pastry, and the water helps bring everything together

Filling

The filling for this tart is like a luxurious baked ganache – and I adore it. It reminds me of the recipe for my Lindt fondants almost, or my creme egg fondants, and it’s so easy to make. Normally, for a regular ganache you don’t have to bake it – but because again I am trying to purposely show you a different style of tart for this recipe I wanted to make a baked chocolate filling.

Chocolate – for the ganache to set and work, the dark chocolate is very important. I always recommend using 70%+ cocoa content for the chocolate to set
Cream – in the UK we have double cream, so I use that. It’s the fattiest liquid cream we have here
Sugar – I use icing sugar as it’s what I also recommend using in the pastry – if you aren’t a fan of dark chocolate, double the amount for a bit more sweetness
Eggs – I use two whole eggs. You can use egg yolks for a richer flavour, but I prefer using the whole eggs
Vanilla – a little vanilla for sweetness, but it’s optional
Salt – I adore the combination of salt in my bakes, but again this is optional for those who don’t like salt. I’d avoid the finely grained table salt though as it’s got a nasty flavour in comparison to sea salt chunks

Easter chocolates

So when it comes to a recipe like this, you 100% don’t have to use it just for Easter – you can easily skip the easter themed part of this recipe, or you can use a more seasonally appropriate chocolate instead, that is entirely up to you. I wanted to make this as Easter themed as possible, so I did sprinkle some easter chocolates into the tart before baking, and it worked wonderfully.

As the cost of Easter chocolates is increasing as ever due to the cost of other ingredients, you can of course skip adding them into the tart and just use them for decoration, because that part is beautiful and the fancy show stopping part of it. I usually use a mixture of different brands of easter chocolates, but any work theoretically.

Decoration

This easter chocolate tart is rich and luxurious as it is, but I always love to add a little decoration on top because why not?! It makes the dessert more of a show stopper again, but also is fun. As always, it’s optional and not a necessity by any means. I wanted to do a chocolate whipped cream to add to the chocolate on chocolate theme…

I used double cream, a little cocoa powder, a little icing sugar and then lightly whipped them together to soft peaks. Often, this sort of cream can be over whipped because if you whip it too thick, and then add to a bag with a piping tip it can somewhat seize before piping, so I usually whip to soft peaks and then it’s lovely and smooth to pipe as decoration.

Tips & Tricks

This tart will last for 3+ days in the fridge once baked
This tart will freeze for 3+ months easily
It’s SO important to use dark chocolate with a 70%+ cocoa content to make sure the dessert sets
I use medium eggs, so if your eggs are particularly large, only use one and a yolk.
I use this tart tin for my dessert

Easter Chocolate Tart!

With a homemade chocolate pastry, thick chocolate filling and easter chocolates this easter chocolate tart is a showstopper for sure!

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Category: easter

Type: Desserts

Keyword: Chocolate, Tart

Prep Time: 1

Cook Time: 45

Cooling/Decorating: 2

Total Time: 3 45

Servings: slices

Author: Jane's Patisserie