The perfect no bake dessert ❤️
This Easter Egg Chocolate Ganache Tart is the dessert of all desserts. Completely no bake, with a buttery biscuit crust, a creamy dark chocolate filling and plenty of colourful crunchy Easter eggs.
It comes together in just 10 minutes and is the perfect treat for any Easter celebration. That chocolate ganache filling makes me weak at the knees. It’s creamy, silky smooth and completely irresistible.
I love a good pop of a colour. And this Chocolate Ganache Tart has it ALL. A buttery crust, plenty of Easter eggs and a chocolate ganache that has an enviable melt-in-your-mouth texture.
None of my friends could believe just how easy this tart is to make. But it’s true, it is very simple but still beautiful. Perfect for last minute entertaining. And you can fill it with ALL your favourite Easter eggs! I used milk chocolate, white chocolate and Speckled Eggs.
I’ve wanted to make a chocolate ganache tart for the longest time. The trick is getting the ganache to have the perfect consistency so it holds it’s shape when cut but is soft enough to offer that silky smooth texture we all know and love.
Well this Dark Chocolate Ganache Tart is perfect. All you need is four ingredients for the chocolate filling – chocolate, cream, butter and vanilla. But trust me, you will make this again and again. I know I will!
Can you believe it’s only ONE week until Easter? Tell me, how are you celebrating? Easter for us means church on Good Friday and usually a family dinner or lunch on Easter Sunday. This year, since we have moved cities, we will be catching up with our family just outside of town.
I’m really looking forward to the long weekend. Don’t they always come at just the right time? If you’re looking for any Easter sweets to take to your Easter celebrations, check out our Easter recipes or make this Easter Egg Chocolate Ganache Tart – you won’t regret it!
This Easter Egg Chocolate Ganache Tart is completely no bake, with a buttery cookie crust, a creamy dark chocolate filling and plenty of Easter eggs.
- 250 grams (2 and 1/2 cups) plain sweet biscuits (graham crackers or digestive biscuits)
- 170 grams (3/4 cup) unsalted butter, melted
- 400 grams (2 and 2/3 cup) good quality dark or semi-sweet chocolate
- 60 grams (1/4 cup) unsalted butter
- 300 ml (1 and 1/4 cup) thickened cream
- 1 teaspoon vanilla extract
- 165 grams (1 cup) mini milk and white chocolate Easter eggs
- 80 grams (1/2 cup) Speckled Easter eggs
- Lightly grease a 9 inch loose bottom tart or pie tin. Finely crush your biscuits or crackers using a food processor or put them in a sealed sandwich bag and bash them with a rolling pin. Add the melted butter and stir until the crumbs are all coated and resemble wet sand.
- Pour your crumbs in your prepared pan and press down to form an even layer using the back of a spoon, and press your crumbs up the sides slightly, like I have. Pop into the fridge.
- To make your ganache, roughly chop your chocolate and butter and place in a small bowl. In a separate bowl, heat your cream in the microwave or use a saucepan on a low heat on the stove, until it is hot to the touch but do not boil. Pour your hot cream over your chocolate and butter and cover with a plate and leave for five minutes.
- Gently whisk the chocolate mixture until smooth. If it is still a little lumpy, you can microwave the mixture for 10-20 seconds and whisk again. Once smooth, pour the chocolate ganache into your prepared tart tin. Then gently press your Easter eggs into the ganache. Pop into the fridge for 3-4 hours or overnight to set. Cut into slices and serve.