Happy Good Friday to those who celebrate Easter and to those who don’t, Happy Friday! I hope you all have a lovely bank holiday weekend.
Sadly the time has come and todays bake is the last in my easter baking series! I can’t believe how quickly this day has come round, time really is flying by.
But don’t worry, I’m ending with one of my favourite easter bakes I’ve done to date and its one I really think your going to love!
As we all know, crème eggs are the royalty of Easter chocolate, therefore, I felt like it was only right that I start my bakes with a crème egg recipe and I end with one too.
I was actually doing my daily routine of scrolling online when I saw the Kat (The Baking Explorer) had posted a crème egg tart and quite frankly, I couldn’t have pressed on the recipe quicker.
Everything about it looked incredible so I knew I had to make my own. Yup, your girl is very much inspired by Kat and her incredible recipe making again. I can’t get enough of her recipes, I really can’t! Kats version: https://thebakingexplorer.com/creme-egg-chocolate-tart/
Gooey, indulgent, chocolatey – all the amazing things you want from your easter bake! AND… it’s so blooming easy to make.
It’s a real crowd pleaser.
So if this crème egg tart takes your fancy and you want to impress your loved ones this easter weekend, you know the drill! keep scrolling below:
Category: Sweet Treat / Desert
Prep Time: 1+ Hours
Chill Time: 4-5 Hours
Decorating Time: 20 Minutes
Overall Time: 6+ Hours
Ingredients You Need For Tart Base:
- 300g Of Digestive Biscuits
- 3tbsp Of Cocoa Powder
- 160g Of Butter, Melted
Ingredients You Need For Crème Egg Centre:
- 250g Of Icing Sugar
- 3.5tbsp Of Water
- Orange Food Colouring
Ingredients You Need For Ganache:
- 125g Of Milk Chocolate, Chopped Into Small Pieces
- 200g Of Dark Chocolate, Chopped Into Small Pieces
- 300ml Of Double Cream
Ingredients You Need To Decorate:
- 50g Of White Chocolate
- Orange Food Colouring
- 4 Cadburys Creme Eggs
- Bag Of Terrys Chocolate Orange Mini Eggs
How To Make Tart Base:
- Firstly, gather together your equipment and ingredients.
- Secondly, using a food processor, blitz 300g of biscuits into crumbs (you can also place the biscuits in a sandwich bag and bash with a rolling pin).
- Add the 3tbsp of cocoa powder to the food processor and pulse until combined with the biscuit crumbs.
- Now whilst pulsing, slowly pour the 160g of melted butter into the food processor and continue pulsing until everything is fully combined.
- Pour the biscuit mixture into the tart tin and press the mixture into the base and up the sides of the tart tin (TIP: id recommend using a rubber spatula to help smooth the biscuit mixture evenly around the base and sides).
- Once your happy with the base of the tart, place into the fridge while you make the fillings.
How To Make Crème Egg Centre:
- Next, in a large bowl, add 250g of icing sugar with 3.5tbsp of water and mix together until a thick paste forms (TIP: if the icing is too runny, add a tsp of icing sugar to help thicken. If it’s too thick, add a splash of water to loosen).
- Pour half of the icing into another bowl and mix with orange food colouring.
- Take your tart case out the fridge and pour the white icing into the base of the tart until the base is completely covered.
- Now in the centre of the white icing, slowly pour the orange coloured icing until the centre of the tart resembled a crème egg.
- Place the tart back into the fridge.
How To Make Ganache:
- In a small sauce pan, over a low-medium heat, add 300ml of double cream and heat the cream until just before boiling point.
- Take the cream off the heat when it starts to steam and pour the cream over the top of the chopped 125g of milk and 200g of dark chocolate.
- Leave for 5 minutes before stirring with a wooden spoon until the chocolate begins to melt together with the cream (TIP: if the chocolate isn’t fully melting, return to the saucepan and on a very low heat, heat the chocolate until smooth).
- Once you’ve reached a thick, silky smooth texture, take the tart out the fridge and pour the ganache over the icing.
- Using a pallet knife, gently spread the ganache out until evenly spread and smooth across the top.
- TIP: you can very gently tap the tart onto the kitchen surface to evenly spread the ganache and remove any air bubbles.
- Put the tart back into the fridge and leave to chill for 4 hours (or overnight).
How To Decorate The Tart:
- In a microwaveable bowl, add 25g of white chocolate and in 10 second blasts, blast the white chocolate until fully melted.
- Take out the microwave and pour straight into a piping bag. Snip the end of the piping bag off and drizzle the white chocolate on top of the ganache.
- Repeat the steps above, with the remaining 25g of melted chocolate, colour the chocolate orange and drizzle on-top of the ganache.
- Finally, place four crème eggs halves onto the centre of the tart and scatter the terry’s chocolate orange mini eggs into the centre also.
That’s your Crème Egg Tart prepared, chilled and decorated, ready for you to demolish this easter!
This tart is the perfect way to end my easter bakes! It’s simple, it’s easy to make, the end result looks amazing and it tastes utterly delicious. It’s everything you want from a bake and more…
I can’t believe that’s it for my easter bakes of 2023! I’m so sad to be saying goodbye to easter chocolate, are you?
Don’t worry though, I’ve got the yummiest bakes coming up for you guys to try out over spring/summer. Did someone say, fruit overload? *wink wink*
Let me know in the comments below if you make this tart yourself and if you do, what your thoughts are on it. Are you a crème egg tart fan?
Sending you all tons of love & hugs as always,