Apologies for the James Martin style egg puns but this is an ideal recipe if you find yourself with too much Easter chocolate on your hands, especially if that includes 350g of dark chocolate and a packet of Cadbury’s mini eggs. I can take no credit for the recipe which belongs to Dan Lepard of the Guardian – only the decorative tweaks and techniques are my own.
Dan’s recipe produces a very easy to work crust [although I used an extra egg yolk and a splash more water] which can be rolled to less than the thickness of a £1 coin. The key thing is the freeze chilling. I also doubled the quantity of bourbon in the filling [hic!].
To make a well in the centre which can be filled with mini eggs or whatever you fancy [raspberries would be good when in season] pour half the filling into the baked pastry base and chill to set. Meanwhile keep the rest of the filling liquid over a barely simmering bain marie [see the temperature guides in the original recipe]. When the first half has set [after about 10 to 15 minutes] place a glass or jar in the middle and pour the rest of the filling around. The first time I did this I used a metal moulding ring which was a mistake – a glass or jar gives you more purchase when you come to gently twist and remove it which you should do once everything is completely set and after the tart has been out of the fridge for a few minutes.
If using fruit pile it high and allow it to spill over the edges of the centre well. This is less easy however with chocolate eggs. And if you haven’t spent enough time recently in your local cardiac unit you could serve this with cream, but it is easily rich enough without.