Food

Chocolate Easter Tart

This rich and delicious tart is an easy dessert for your Easter weekend.
Richard Whitbread
8
20M
25M
45M

This tart can be made a day ahead. Bring to room temperature before serving then dust with cocoa before serving.

Ingredients

Method

1.

Preheat oven to 180C (160C fan forced). Combine crushed biscuits and melted butter in a bowl. Press evenly into the base and halfway up the sides of a deep 24cm fluted loose bottom flan tin. Chill while preparing filling.

2.

Place chocolate into a heatproof bowl. Bring cream to the boil in a saucepan then pour over the chocolate. Stand for 5 min then stir until melted and smooth. Whisk eggs with vanilla and season with a pinch of salt. Stir quickly into the melted chocolate.

3.

Pour filling over biscuit crust and place onto a baking tray. Bake in the oven for 20-25 min or until set but still wobbly in the centre. Allow to cool completely. Decorate with chocolate eggs and dust with cocoa. Serve with a dollop of cream if desired.

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