Easy Peasy 5 Ingredient Creme Egg Chocolate Tart
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
12 slices
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Calories
273 kcal
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Course
Dessert, Baked Goods
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Cuisine
British
Easy Peasy 5 Ingredient Creme Egg Chocolate Tart
Description
The Easy Peasy 5 Ingredient Creme Egg Chocolate Tart starts by chilling the creme eggs to firm them up before slicing and topping the tart. The filling is made by gently heating cream and butter until melted, then stirring in the dark chocolate to a glossy, smooth ganache. This is poured into a pre-baked sweet pastry shell for a crisp base. The sliced frozen creme eggs are arranged on top, pressed gently into the ganache to sit evenly.
The tart blends the bittersweet depth of dark chocolate with the creamy sweetness of the fondant-filled creme eggs, offering textural contrast between the crisp case, silky ganache, and soft centers. It is suited for a special occasion dessert where the combination of chocolate and creme eggs makes a distinctive treat.
The recipe notes indicate it is not suitable for freezing, and nutrition details serve as a guideline only, highlighting the need to serve fresh for best texture and flavor.
Ingredients
- 300 ml cream double
- 50 g butter
- 200 g dark chocolate I used Lindt, broken up into squares (ish, 70% cacao
- 1 sweet pastry I used Waitrose Sweet Pastry Case, all-butter; case
- 6 Cadbury’s Creme Egg or as many as you want to use!), frozen for 1 hour, mini size
Instructions
- Put your creme eggs in the freezer for about an hour before you start to make this tart. Just before you begin to make the tart, take the creme eggs out and cut them in half along the join.
- Put the butter and cream in a pan and heat on a very low heat until the butter has just melted. (Don’t allow the cream to boil).
- As soon as the butter has melted, remove the cream and butter mix from the heat and add in the broken up chocolate pieces and stir vigorously until it is smooth and glossy and all the chocolate has melted.
- Pour the chocolate filling into the pre-made pastry case and smooth over with the back of a spoon.
- Arrange the creme eggs on top of the chocolate ganache, pushing them down gently so the cut edge is level with the top of the ganache.
Notes
- Freeze the creme eggs for about an hour to make cutting in half easier and to maintain shape on the tart.
- This tart is not suitable for freezing due to its delicate texture and ingredients.
- Nutrition information is approximate and should be used as a general guide only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 101mg | 4% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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