Rich Chocolate Tart


  • 250g 70-80% Chocolates by Tomes dark chocolate, broken into pieces
  • 200g butter, diced
  • 6 eggs
  • 1/3 cup caster sugar
  • 200g mini chocolate eggs or thick shavings of dark chocolate (to decorate)
  • Cocoa powder or icing sugar (for dusting)
  • 1 2/3 cups plain flour
  • 3/4 cup pure icing sugar
  • 125g butter, chilled and diced
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tbsp chilled water


  1. The shortcrust pastry we’ll use for the tart is an easy one, simply combine the flour, icing sugar and 125g butter in a food processor until the consistency is that of crumbs. Next in goes the egg yolk, vanilla and chilled water and pulse until the pastry comes together. When everything is combine, knead on a floured surface until smooth.
  2. Once the dough is smooth, continue to pat out into a 10cm disc. It then needs to be wrapped in some baking parchment and placed in the fridge for 30 minutes until firm.
  3. In the meantime, preheat your oven and a large baking tray at 190 degrees C. Place the pastry between two pieces of baking parchment and roll out to a 34cm round, using your pie dish as a measure and guide. Line the dish with the pastry and gently press into the edges. Remove the excess pastry surrounding the edges and set in the freezer for 15 minutes to frim up.
  4. Once firm, remove the pastry from the freezer. Line the base of the pastry with baking parchment and fill with dried beans or ‘pie weights’. Place in the oven for a short 10 minutes before removing the paper and weights/beans. Bake for another 8 to 10 minutes until base is a light golden colour.
  5. Remove from the oven, reduce the heat to 180 degrees C and put the baking tray back in.
  6. Melt the chocolate and 200g butter in a heatproof bowl in the microwave for two to three minutes in 30 second intervals so it does not burn. Remember to stir every time with a metal spoon until melted, glossy and smooth. Alternatively, the chocolate could be melted on a double boiler over the stove, it might just take a bit longer.
  7. Use an electric or hand whisk to beat the eggs and sugar for 4 minutes until fluffy and light. Pour in the chocolate mixture slowly and continue beating until well combined before pouring into the pastry case. Place in the pre-heated oven and bake for 15-18 minutes or until just set. Remembering to check every 10 minutes.
  8. Once set, remove from oven and set on a tray to cool. To decorate, place mini eggs and/or chocolate shavings by Chocolates by Tomes. Dust with cocoa powder or icing sugar and indulge! (For even more enjoyment, serve with whipped cream or ice cream.)