hope you're all enjoying the start of your easter break - for those of you working through the bank holiday i tip my easter bonnet to you.
as a lover of chocolate but not so much a fan of creme eggs or hot cross buns, these might be for you too. made from chocolate pastry, a ganache filling and topped with white chocolate milk way eggs, these easter tarts would be the perfect chocolatey bake for those who gave it up for lent. or if you didn't, just make them anyway :)
for the chocolate shortcrust pastry
♥ 175g plain flour
♥ 50g cocoa powder
♥ 50g icing sugar
♥ 1/2 tsp baking powder
♥ 150g unsalted butter, cubed
♥ 3 egg yolks
♥ silicone cupcake cases
for the chocolate filling and topping
♥ 300g dark chocolate, melted
♥ 300ml double cream
♥ 100g caster sugar
♥ tsp vanilla extract
♥ 50g unsalted butter
♥ 30g dark or milk chocolate, for grating
begin by making the chocolate pastry. sift the cocoa powder, flour, baking powder and icing sugar into a bowl. rub in the butter with your fingers until it resembles breadcrumbs.
next, mix in the egg yolks. by hand or mixer is fine, though i used the k beater attachment.
when formed into a bag, wrap in cling film and chill for at least an hour.
bake for 25 minutes on 180 degrees whilst you make the filling.
allow to cool for ten minutes so the ganache is more manageable, but don't let it completely set. then, when your chocolate pastry tarts are out the oven and have also slightly cooled, pour the mixture into each tart casing.
then, grate chocolate and sprinkle around the edges of the tarts to create a nest effect.
allow the chocolate tarts to set the fridge for at least five hours. when the ganache seems tacky but you're sure the mini eggs won't disappear into the nest, arrange on top. allow to completely cool.
have you been upto any easter baking? i'd love to hear your recipes. have a lovely long weekend y'all!