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.