2 Mar 2020
As Spring approaches, it’s time to turn our back on heavy pies and . . .
As Spring approaches, it’s time to turn our back on heavy pies and indulgent puds and look forward to a season of cake baking (and eating)!
We like to kick off this season with a Hot Cross Bun on Good Friday and a slice of Simnel Cake on Easter Sunday. If you are planning on catering for family this Easter I recommend my fabulous Raised Egg and Pork Pie with a surprise egg centre. It is ideal served hot as part of a buffet, or you can cook it in advance and serve it in a slices at a picnic if the weather pulls itself together! You can find all these recipes on the website.
If your family are chocolate mad and Easter’s an excuse to tuck in to lots of choccy goodies then check out my Chocolate Easter Tart recipe below. This is a great recipe to make with kids as it’s super simple to make, with a rich and gooey filling.
Happy Easter & happy baking!
Chocolate Easter Tart
This is a really lovey simple chocolate tart, with a rich and gooey filling. It’s perfect for making with the kids.
150g plain flour
3tbsp icing sugar
50g cocoa powder
100g unsalted butter- cold and cut into small dice
1 egg yolk
½tsp lemon juice
2tbsp cold water
225ml full fat milk
450ml double cream
240g soft dark brown sugar
3tbsp cocoa powder
120g dark chocolate – I use Bourneville or 40% cocoa solid
60g unsalted butter
To decorate mini chocolate eggs and icing sugar
To make the pastry
Sieve the flour, icing sugar and cocoa powder into a large mixing bowl. Add the butter and using your fingers rub until the mixture resembles fine breadcrumbs. Add the egg yolk, lemon juice and water and bring the mixture together to form a dough. Wrap in cling film and leave to rest in the fridge for 30 minutes. Heat your oven to 200c/gas 6.
Once the pastry has rested, dust your work surface with flour. Roll out the pastry to approximately 3mm thick and use it to line a 25cm tart tin. Leave any excess pastry overhanging the edge of the tin. Prick the base with a fork. Line the pastry case with baking parchment then fill with baking beans or uncooked rice. Bake blind for 15minutes, then remove the parchment and baking beans and return to the oven for a further 8 -10 minutes until the pastry is dry and cooked through. Using a small knife trim away any excess pastry from the edge. Leave the base to cool completely.
To make the filling place put the milk, cream, sugar, cocoa powder, cornflour, chocolate and butter into a saucepan. Set the pan on a medium heat and using a whisk stir until the chocolate and butter have melted and you have a smooth glossy and thick mixture. This will take around 10 minutes. Do not rush and have the heat too hot as it will burn the chocolate.
Pour the mixture into the cooled tart case. Cover with cling film to prevent a skin forming. Leave to cool then place in the fridge to set.
Remove from the fridge for 2 hours before serving. This allows the filling to soften and come to room temperature. Decorate with mini chocolate eggs and a dusting of icing sugar. Serve with cream.