Ingredients
Serves 4-6125g cold unsalted butter, chopped
185g (1¼ cups) plain flour
55g (⅓ cup) icing sugar
25g (¼ cup) cocoa
2 egg yolks
Assorted small Easter eggs and edible gold leaf (optional), to serve
Chocolate and Ginger Filling
250ml (1 cup) thickened cream
1 tsp ground ginger
20g unsalted butter
350g dark chocolate (50–70% cocoa solids), chopped
125g glacé ginger, finely chopped
Method
To make pastry, process butter, flour, sugar and cocoa in a food processor until mixture resembles fine breadcrumbs. Add yolks and process until pastry just comes together. Shape into a disc, wrap in plastic wrap, then refrigerate for at least 30 minutes.
Roll out pastry on a lightly floured surface until 3mm thick and use to line a greased 23cm tart pan with removable base. Trim edges. Using a fork, prick the base. Refrigerate for 15 mins.
Preheat oven to 200ºC. Line tart with baking paper and fill with dried beans or rice. Bake for 20mins. Remove beans and paper. Bake for a further 10 mins or until dry. Cool pastry.
To make chocolate and ginger filling, place cream, ground ginger and butter in a small saucepan over low–medium heat and bring almost to the boil.
Place chocolate in a heatproof bowl, then pour over hot cream mixture. Place the bowl over a saucepan of simmering water and stir until smooth. Stir in glacé ginger.
Spoon chocolate and ginger filling into pastry shell. Refrigerate tart for 2 hrs or until the filling is set.
To serve, top tart with Easter eggs and decorate with gold leaf, if using.