This Creme Egg Chocolate Tart is an easy no bake dessert for Easter! It has a chocolate biscuit base, a Creme Egg coloured icing filling, a rich chocolate ganache and it's topped with whipped cream and Creme Eggs. It's perfect for impressing your Creme Egg loving family and friends with this Easter. It's such a yummy combination of flavours and textures, and it's a Creme Egg lover's dream!
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Ingredient Tips & Equipment Information
- You can use either butter or a baking spread for the biscuit base.
- I recommend using good quality chocolate for the ganache filling for the best flavour and most accurate results. Avoid using cooking or baking chocolate.
- I used a mix of milk and dark chocolate for the ganache, but you can also use all dark chocolate or all milk chocolate if you like instead.
- Make sure to use double cream for the ganache filling, single cream will not work.
- For the best results, use a good quality food colouring for the orange icing and the orange coloured white chocolate topping. My favourite brands are Sugarflair and Pro Gel.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Creme Egg Chocolate Tart
To make the biscuit base, use a food processor to blitz the biscuits into crumbs, then mix in the cocoa powder and melted butter.
Press the mixture into a tart tin around the sides and base, until compact and even. Mix the icing sugar and water together, then split the icing in half and colour half of it with orange food colouring. Spread the white icing around the edge of the tart, and then the orange icing in the middle.
To make the ganache, heat the double cream and add in the chocolate, stir together until they are melted, then mix in a pinch of salt. Pour the ganache over the icing and smooth it out. Put in the fridge to chill for 4 hours or overnight. Once it is set, decorate with the melted white chocolate, whipped cream and Creme Eggs.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long does the tart last for and can it be frozen?
The tart should be stored in the fridge and will last for 3 days. Unfortunately this recipe is not suitable for freezing.
Can you make this recipe with a pastry base?
Yes, you can follow the shortcrust pastry recipe used in my Bakewell Tart recipe. Or if you'd like a chocolate pastry base, you can use the recipe from my Vegan Chocolate Tart.
Can this recipe be made gluten or dairy free?
You can make this recipe gluten free by using gluten free biscuits for the base. Most shops, especially larger stores, will stock gluten free biscuits. To make this tart dairy free, replace the double cream with coconut milk and make sure the chocolate you use is dairy free. You will also have to replace the whipped cream with a whipped soy or coconut cream and use a dairy free spread for the biscuit base. Check my Vegan Chocolate Tart recipe for more details on how to make a dairy free chocolate ganache filling. You will also need to decorate the tart with a dairy free alternative to Creme Eggs, such as Mummy Meagz, or any other dairy free Easter themed chocolate.
How do you cut Creme Eggs in half?
The best way to do this is to use a large sharp knife, find the seal where the two halves of egg have been stuck together (sometimes there is a slight crack that can start off your cut), and saw the knife through the chocolate. Try not to just push down, as this can crack the chocolate. If is very likely that you won't get perfect halves for all of your eggs, but you can still use them, or you can eat them!
More tips for making the Creme Egg Chocolate Tart:
- The whipped cream decoration is optional, but delicious!
- A US cup measure or a shot glass make handy tools for pressing the biscuit base into the tin and up the sides evenly.
- If the ganache splits, add a splash of milk and whisk it vigurously to bring it back.
- To remove the tart from the tin, place it onto a can (of beans, soup etc), then gently pull the sides of the tin downwards. Take the tart (still attached to the base of the tin) off the can. Use a palatte knife to gently loosen the base, then slide it onto a serving plate.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- 9" tart tin
- Mixing bowls
- Measuring spoons
- Kitchen scales
- Electric hand mixer
- Piping bags
- Dark chocolate
- Creme Eggs
- Orange food colouring
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More Creme Egg recipes...
- Creme Egg Cupcakes
- Creme Egg Trifle
- Easter Rocky Road
- Creme Egg Brownies
- Creme Egg Millionaire's Shortbread
- Creme Egg Cookie Cups
- Creme Egg Cheesecake (No Bake)
- Creme Egg Drip Cake
- Creme Egg Chocolate Cake
- Creme Egg Slutty Brownies (Creme Egg Brookies)
- Creme Egg Ice Cream (No Churn)
- Creme Egg Chocolate Cookies
Creme Egg Chocolate Tart
Ingredients
For the biscuit base
- 275 g Digestive biscuits
- 2 tbsp Cocoa powder
- 135 g Butter or baking spread melted
For the icing filling
- 225 g Icing sugar
- 3 tbsp Water
- Orange food colouring
For the chocolate ganache
- 100 g Milk chocolate
- 175 g Dark chocolate
- 275 ml Double cream
- A pinch of salt
For decoration
- 125 ml Double cream
- ¼ tsp Vanilla extract
- 1 tsp Icing sugar
- 30 g White chocolate
- Orange food colouring
- 4 Creme Eggs cut in half
Instructions
- Blitz the biscuits into crumbs using a food processor, or you can put them in a bowl or freezer bag and bash them up with the end of a rolling pin
- Place the biscuit crumbs into a bowl. Add the cocoa powder and mix it in. Then add the melted butter and mix it in
- Press the biscuit mixture into the base and sides of a 9" loose bottomed tart tin. An American cup measure, or a shot glass, can help you to evenly press it around the sides and base
- Put the biscuit base in the fridge while you make the filling
- To make the icing, mix the water into the icing sugar. You may not need all of the water, so add it slowly bit by bit until a thick paste forms. Put about half of the icing into a separate bowl and colour it with the orange food colouring
- Pour the white icing into the biscuit base around the edge, leaving a space in the centre. Then pour the orange icing into the middle
- To make the chocolate ganache, warm the double cream up in a pan on a low heat, give it a stir reguarly
- Take the cream off the heat when it starts to steam. Add the chocolate to the cream and leave it for a couple of minutes, then stir until it all melts together. Then stir in the pinch of salt
- Pour the ganache into the biscuit base over the icing. Gently spread it out and smooth the top using a small palatte knife. You can also tap the tin very gently on the work surface to even out the ganache and remove any air bubbles
- Leave in the fridge for at least 4 hours, or ideally overnight, to set
- For decoration, melt the chocolate, split it in half and colour one half orange with the food colouring
- Remove the tart from the tin and drizzle both chocolates all over the tart
- Whip up the double cream with the icing sugar and vanilla extract and pipe it around the edges of the tart, add the Creme Eggs on top of the whipped cream
- Store the tart in the fridge and eat within 3 days
Notes
- You can use either butter or a baking spread for the biscuit base.
- I recommend using good quality chocolate for the ganache filling for the best flavour and most accurate results. Avoid using cooking or baking chocolate.
- I used a mix of milk and dark chocolate for the ganache, but you can also use all dark chocolate or all milk chocolate if you like instead.
- Make sure to use double cream for the ganache filling, single cream will not work.
- For the best results, use a good quality food colouring for the orange icing and the orange coloured white chocolate topping. My favourite brands are Sugarflair and Pro Gel.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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