Ingredients

The following ingredients have 8 Servings
  • 300 ml double cream
  • 50 g butter
  • 200 g 70% dark chocolate (I used Lindt, broken up into squares (ish))
  • 1 all-butter sweet pastry case (I used Waitrose Sweet Pastry Case)
  • 6 mini Cadbury’s Creme Eggs ((or as many as you want to use!), frozen for 1 hour)

Instruction

  • 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.