The sweet shortcrust pastry in this recipe can be made with the Oast to Host Pastry Flour. (There is a Cake Flour too for making light fluffy sponges).

The flour range is completely gluten free, wheat free and vegetarian. When it comes to working with gluten free flours, this range will change your mind forever.

For the Pastry Base:

INGREDIENTS
62g sugar
107g chilled, diced, salted butter
1 medium egg

METHOD
1. Place all ingredients in the bowl, turn on mixer and wait until the mixture comes together away from the sides of the bowl.
2. Empty pastry onto a lightly floured surface, you may need to work a little to stop any stickiness.
3. Then it’s ready to use as desired.

For the Chocolate Orange Filling:

INGREDIENTS
For the 8” base and Easter bunnies: 300g Oast to Host sweet shortcrust Pastry, as above. (Use either corn flour or potato starch for rolling)
3 sheets of gelatine or vegetarian equivalent
Juice and rind of 1 large orange ½ finely grated for mousse and ½ in strands for decoration
1 tsp of orange oil for a more orangey taste
5 eggs (including 2 eggs separated)
75g caster sugar
200g of plain chocolate
55mls of water
75ml of double cream lightly beaten
A little chocolate for piping and sticking

METHOD

Roll 175g pastry thinly onto a floured surface and use it to line a shallow 8” flan tin, cover with baking beans and bake at 160˚C for 40 mins or until golden and cooked through. Remove the baking beans towards the end of the bake to allow the pastry to brown evenly. The beans are to help ensure there are no bubbles or raised parts in base during baking.
Using the remaining pastry, roll thinly and cut out your Easter shapes & small tart case (approx. 5cm diameter). Lay on a baking sheet and place in the oven at the same time, these will take a shorter time to bake depending on how thinly you roll them. You will need around 12 shapes approximately 5cm in height.
Soak the Gelatine in the orange juice and leave to one side.
Place 3 whole eggs and 2 egg yolks in a bowl over a pan of simmering water add the caster sugar and whisk together until it becomes thick and creamy.
In another bowl place 200g of chocolate pieces add 55mls of water and melt either in a microwave or over the original pan of simmering hot water. Remove it from heat and add finely grated orange rind (and oil if using). Add a splash of liqueur if you’re wanting a more grown up stance! Leave it to cool for approx. 15 minutes.
Warm your gelatine which is soaking in orange juice and when dissolved add to the chocolate and then fold into egg and sugar.
Whisk the 2 remaining egg whites to soft peak stage and fold into the mixture along with the lightly beaten cream. Allow to cool and pour into tart case.
Melt a little chocolate and stick Easter decorations around the base. Place the centre piece on top of the mousse and fill with small Easter eggs.
Sprinkle remaining grated Orange rind. Keep in refrigerator until required.
Enjoy!