- Prep time:
- 30 minutes
- Cooking time:
- 50 minutes
- Resting Time:
- 2 hours
|2 cups plain flour, sifted|
|1/4 cup hazelnut meal|
|1 tablespoon castor sugar|
|125g butter, softened|
|1 egg, beaten|
|1 tablespoons water, as needed|
|350g white chocolate, chopped|
|3/4 cup cream|
|1/4 cup castor sugar|
|50g butter, cubed|
|3 eggs, extra, beaten|
|7 chocolate crème eggs, halved on the join|
|Melted dark chocolate, extra for drizzling, if desired|
|Cream, for serving|
Preheat oven on CircoTherm, 180°C.
Combine the flour, hazelnut meal, sugar and butter in food processor and process just until the mixture resembles breadcrumbs. Add the egg and water then process briefly to combine. Turn onto a lightly floured surface and gently knead to form a ball. Flatten the pastry into a disc then wrap in plastic wrap and chill for at least 1 hour.
Roll the pastry between 2 sheets of baking paper to line a 26cm round fluted tart pan with removable base. Trim then prick the base well with a fork. Chill a further a further 1 hour. Bake the pastry base for 10-12 minutes until light golden. Allow to cool.
Combine in a saucepan the chocolate, cream, sugar and butter. Stir over induction cooktop level 5 or gas FlameSelect cooktop level 5 until melted and smooth then transfer to a bowl to cool.
Whisk the eggs through the cooled mixture until well combined. Place the prepared pastry case into a universal tray then pour the filling into the pastry base.
Reduce the temperature to 150°C and bake for 20 minutes. Place the chocolate eggs, cut side up decoratively into the custard then continue baking for 20 minutes or until the filling is just set (it will be a little wobbly still). Allow to cool thoroughly on a wire rack before removing from the pan. Drizzle with extra melted chocolate if desired. Serve at room temperature with a dollop of cream.
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.