Easter Chocolate Tart

Method (click to mark as completed)

1. To make the pastry, sift the flour into the Russell Hobbs mini chopper, add the butter and process until it forms a mixture which has a texture like breadcrumbs. Add the sugar and process again. Fit the dough hooks to the Russell Hobbs Desire Hand Mixer. Put the flour mixture into a bowl and add the eggs and enough water to form a dough when mixed.  Roll into a ball and wrap in cling film, refrigerate for 30 minutes.
2. Pre-heat the oven to 160ºC.
3. Once rested, remove the pastry from the fridge and roll it out to approx. 2-3mm thick. Prick the pastry all over with a fork. Line the cake tin with the pastry and trim off most of the excess allowing about 1-2 cm of the pastry to overhang the cake tin. Once trimmed, line the pastry with baking paper and fill with ceramic baking beans.  Refrigerate for 5-10 minutes.
4. Remove from the refrigerator and cook for 15-20 minutes until the pastry is firm. Remove from the oven and carefully remove the baking beans and baking paper. Place back in the oven for a further 5 minutes.  Remove then leave to rest until completely cool.
5. For the filling, bring the cream to the boil then remove from the heat. Allow to cool for 1 minute then add the chocolate and stir. Allow to cool for 1 minute then add the milk. Stir until everything is combined and the mixture has a shiny look. Pour the mixture into the tart case. Evenly distribute the golden eggs pushing them slightly into the chocolate mixture. Leave to set in the fridge for 1 hour.

Completed steps (click to remove last step)