Easter Chocolate Tart Recipe

March 25, 2019

Aqua Dining Head Chef Davide Rebeccato’s Easter Chocolate Tart


For the pâte sucrée (sweet shortcrust pastry):

  • 125g unsalted butter
  • 50g caster sugar
  • Zest of ½ lemon
  • 1 egg
  • Seeds scraped from ¼ vanilla bean
  • 200g plain flour
  • A pinch of salt

For the chocolate filling:

  • 210g milk
  • 210g whipping cream
  • 40g honey
  • 85g egg yolk
  • 200g dark chocolate (70%)
  • 100g milk chocolate (38%)


For the pâte sucrée:

  1. Cream the butter, sugar and lemon zest in a stand mixer with a paddle attachment.
  2. In a separate bowl, mix the egg and vanilla seeds then incorporate little by little into the butter mixture.
  3. Sift the flour and salt and add to the mixture. Be careful not to work the dough too long (you don’t want the gluten to start working).
  4. Let the dough rest in the fridge for 2 hours wrapped in plastic wrap.
  5. Roll out the dough to a thickness of 2.5mm and place into a tart mould. Let this rest in the fridge for 1 hour.
  6. Blind bake with baking weights at 180C until golden brown (8-10 minutes).
  7. Remove the weights and allow the tart shell to cool before removing from the mould.

For the chocolate filling:

  1. In a medium saucepan, heat the milk, honey and egg yolks to 80C, stirring constantly.
  2. Roughly chop the dark and milk chocolate and place in a separate bowl. Pour the heated milk mixture into the bowl. Mix with an immersion blender or whisk thoroughly until mixture is thickened and all ingredients are fully incorporated.
  3. Pour into the chilled tart shell and refrigerate until set or overnight.
  4. To serve, top with whipped cream or meringue.