17 Apr Chocolate Easter Egg Tart

I’m so excited – Easter is just 4 days away! For me Easter weekend is about spending time with loved ones, over-indulging in chocolate and lazily enjoying the gorgeous change-of-season weather. I find it to be a much more relaxing holiday than Christmas – there’s no mad rush to buy a bazillion gifts in heaving shopping malls for a start.

If you have a relaxing weekend planned, this No-bake Chocolate Easter Egg Tart is just for you. There is no baking or pastry-making involved, since it is made with a buttery biscuit crust. The filling (a simple yet decadent chocolate ganache) is topped with mini Easter eggs, which add a festive Easter touch and extra chocolate hit. I used milk, white and dark Lindor Mini Eggs for a sophisticated look and super-creamy texture, but any mini easter eggs will do. Speckled eggs, colourful Smarties eggs or crisp mini sugar-coated eggs would all look and taste amazing.

Ingredients:

200g plain biscuits eg shortbread or Marie biscuits
75g butter, melted
150g milk chocolate
150g dark chocolate
60g butter
250ml cream
100-200g mini Easter eggs (I used assorted Lindor Mini Eggs)

Directions:

• Crush the biscuits in a food processor (or in a ziplock bag with a rolling pin) until you have fine crumbs. Mix in the melted butter.
• Press the biscuit mixture into the base of a 20cm tart (preferably with a removable base). Refrigerate for 1 hour, or freeze for 15 minutes.
• Chop the milk and dark chocolate into small pieces and place into a large bowl. Heat the cream and butter together until the mixture just starts to bubble. Remove from the heat.
• Pour the hot cream mixture over the chocolate and leave to stand for 1-2 minutes. Stir well until smooth and uniform.
• Carefully pour the chocolate ganache into the chilled tart base. Refrigerate for 1 hour, then arrange the easter eggs over the top of the ganache. Press the eggs down gently so that they are half submerged in the ganache. Refrigerate 2-3 hours before serving.