Easter Chocolate Tart Recipe
March 25, 2019
Aqua Dining Head Chef Davide Rebeccato’s Easter Chocolate Tart
Ingredients:
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%)
Method:
For the pâte sucrée:
- Cream the butter, sugar and lemon zest in a stand mixer with a paddle attachment.
- In a separate bowl, mix the egg and vanilla seeds then incorporate little by little into the butter mixture.
- 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).
- Let the dough rest in the fridge for 2 hours wrapped in plastic wrap.
- 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.
- Blind bake with baking weights at 180C until golden brown (8-10 minutes).
- Remove the weights and allow the tart shell to cool before removing from the mould.
For the chocolate filling:
- In a medium saucepan, heat the milk, honey and egg yolks to 80C, stirring constantly.
- 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.
- Pour into the chilled tart shell and refrigerate until set or overnight.
- To serve, top with whipped cream or meringue.