Creme Egg Chocolate Tart

Chocolate biscuit base, icing filling, dark chocolate ganache filling and whipped cream decoration with Creme Eggs. A delicious no bake dessert for Easter!

Course Dessert

Cuisine British

Keyword Tart

Prep Time 1

Setting time 4

Total Time 5

Servings

Calories 570kcal

Author thebakingexplorer

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

Metric - US Customary

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.

Nutrition