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🐰 EASTER CHOCOLATE TART (Decadent & Festive!)
A silky chocolate ganache filling in a buttery crust, topped with Easter eggs—perfect for your holiday dessert table!
📝 Ingredients
For the Crust:
- 1 ½ cups (180g) digestive biscuits (or graham crackers)
- 6 tbsp (85g) unsalted butter, melted
- 2 tbsp sugar (optional, for extra sweetness)
For the Chocolate Filling:
- 1 ¼ cups (300ml) heavy cream
- 9 oz (250g) dark or milk chocolate, finely chopped
- 2 tbsp (30g) unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
For Decoration:
- Mini chocolate eggs (Cadbury, Kinder, or homemade)
- Sprinkles, edible flowers, or powdered sugar (optional)
👩🍳 Instructions
1. Make the Crust:
- Crush biscuits into fine crumbs (food processor works best).
- Mix with melted butter and sugar (if using).
- Press firmly into a 9-inch tart pan (with removable base).
- Chill 15 mins (or freeze 10 mins).
2. Prepare the Ganache:
- Heat heavy cream until just simmering (microwave or stove).
- Pour over chopped chocolate in a bowl. Let sit 2 mins, then stir until smooth.
- Add butter, vanilla, and salt, stirring until glossy.
3. Assemble & Chill:
- Pour ganache into the crust. Tap to remove bubbles.
- Refrigerate at least 2 hours (or overnight) until set.
4. Decorate for Easter!
- Top with mini eggs, sprinkles, or a dusting of cocoa powder.
✨ Tips
✔ No tart pan? Use a pie dish or springform pan (lined with parchment).
✔ Gluten-free? Swap biscuits for GF shortbread or almond flour crust.
✔ Make ahead: Stores in the fridge for 3 days (add eggs before serving).
Rich, creamy, and oh-so-Easter-y! 🐣🍫
Pair with: Fresh berries or a scoop of vanilla ice cream. Happy Easter! 🌸
