Easter Egg Chocolate Tart | via

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Easter Egg Chocolate Ganache Tart

Yield Makes one 9 inch tart 1x
Prep: 300 minutesTotal: 5 hours

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Author: Jessica HolmesCategory: DessertCuisine: American
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