No Bake Chocolate Tart – perfect for Easter
This Easy No Bake Chocolate Tart is so special (it doesn’t HAVE to be Christmas or Easter obviously 🙂 ).
It’s VERY VERY rich and you only need a tiny slice. Basically the width of one of the eggs is enough for most peeps!
No Bake Easy Chocolate Tart
It’s a no bake tart and easy peasy lemon squeezy to boot. It really does make the perfect Christmas or Easter Chocolate dessert I think.
I’d call it extremely decadent, smooth and silky with a power HIT of chocolate yumminess!
I highly recommend you make it the day before you need it!
Other Easy (No Bake) Chocolate Tarts
There is absolutely no reason why you can’t change this up a little!
You could add fresh raspberries to give you a Chocolate & Raspberry tart – yum!
Or layer fresh fruits over the top and make a spectacular centre piece
Or how about adding a little orange zest and making a ‘chocolate orange tart’ you could even use a chocolate orange segment as the decoration! A great one for Christmas!
Special – Easy Easter Chocolate Tart
It’s so special I tend to bring it out at those decadent times, which is why I keep mentioning Christmas & Easter.
Those tend to be the times when special people come together in groups! I love it
I so love the Galaxy Golden Mini Eggs, there is something really special about them, maybe because they are gold?
I’m not entirely sure why I love them so much but I love Galaxy chocolate anyway.
You can equally use Cadbury Mini Eggs too – it looks super lovely studded with those and it will be all the Easter chocolate you’ll need – decedant
AND not only does it have Galaxy Golden Eggs it also has an OREO Crust – yes an Oreo base!
I love Oreos as a base and when you add butter it forms the perfect tart case
Oreo Base for your Chocolate tart
I do spoil you don’t I!
The salty, chocolatey, crispy crunch of the base works so well with the smooth rich filling – yum!
This is why this Chocolate Tart is perfect for special occasions and especially Christmas & Easter, it’s very rich (have I said that enough yet) …
It’s so perfect when you have guests or a big family gathering.
The kids love it too… Easter is THE best time for this!!
This tart could feed up to 15 peeps, guess it depends how much chocolate is too much…..
I think it’s also the most perfect Christmas Dessert too and popping any Christmas chocolates on the top and dusting with icing sugar perhaps would be so festive, so snowy!
Anyway enough about me going on about richness as it’s flipping beautiful served with raspberries (and maybe cream) and looks so pretty!
Go on wow them….. Easy Chocolate Tart
Let me know how you go, show me your tarts!
(REMEMBER THIS EASY CHOCOLATE TART IS BEST MADE 24 HOURS BEFORE YOU SERVE IT!)
(Oh and I used this -)
Flutter Tart Tin (loose bottomed) for your no bake chocolate tart
I used this one as I think it gives the perfect combination of base to filling!
Rectangular Fluted Tart Mould with Loose Base,36 x 10 x 2,7cm
However you can also use a round tart tine! I guess that’s more traditional – approx 9″ or 23cm diameter should do it
So why do we eat Chocolate/ Chocolate Eggs at Easter?
Well according to How it works website
Eggs are a potent symbol of life, renewal and rebirth dating back millennia. The egg was adopted by early Christians as a symbol of the resurrection of Jesus Christ on Easter.
The hard shell of the egg represents the tomb and the emerging chick represents Jesus, whose resurrection conquered death.
The tradition of eating eggs on Easter is tied to Lent, the six-week period before Easter during which Christians traditionally abstained from all animal products, including meat, dairy and eggs.
Since chickens continue to lay eggs throughout Lent, people would hard boil the eggs, decorate them and save them for Easter.
The modern tradition of eating chocolate eggs at Easter is a fun, kid-friendly twist on this ancient religious ritual, which originated in Europe during the early-19th century.
Other Chocolate ideas
Easter Creme Egg Chocolate Brownies – go on you know you want to
Brownies with a Cadbury’s Creme Egg on every one – yum
And I have a lovely recipe for Easter Cupcakes which is perfect for the kids to make, go check it out
I must also let you know that if you love chocolate, I have a wonderful recipe for the BEST Brownies too, maybe have a gander?
Another Easy Chocolate Tart
And if you don’t like Oreos and fancy a tart that’s a little more elegant the my Bearby’s chocolate Tart is probably for you
And if you’re more of a savoury person but you fancy baking a treat why not try my lovely Cheese & Bacon Scones?
Easy Easter Chocolate Tart - No bake
- 3 packets Oreo Biscuits
- 60 g Butter melted
- 150 ml Double Cream
- 100 g Milk Chocolate the real stuff not baking chocolate
- 100 g Plain Chocolate the real stuff not baking chocolate
- 50 g Butter
- 16 Galaxy Golden Mini Eggs or however many you need for your tin
- In a food processor or with a rolling pin, plastic bag and good strong arms, crush your biscuits until very fine. Do not bother taking the cream out the inside of the biscuits.
- Pop the crumb in a mixing bowl.
- In a small pan melt your butter, once melted use a pastry brush and GREASE that tin!
- Pour the remainder of the butter into the biscuit crumb mix and stir with a spoon until all the crumbs are coated
- Next tip the crumb and butter mix into your greased tart tin
- Using a dessert spoon spread the biscuit mix across the bottom of the tin and use the spoon, or you fingers to bring it up the sides. This takes a little while but worth the effort. Make sure there are no holes in the crumb base and it goes up the sides of the tin to. It will have a shiny compacted texture (see pic)
- Leave on the side to cool
- Next pop your double cream and 1 tablespoon sugar into a pan and heat until boiling (keep your eye on it).
- As soon as the cream is boiling remove from the heat and stir in your butter and chocolate. Stir until totally smooth, it will be a glossy brown liquid, leave to cool for 10 minutes
- Pour the chocolate mix into the tart tin on the Oreo base. SLOWLY. If there's too much mix then hold a little back. Bakers treat 😉
- Leave on the side to cool and set for 3 hours
- Pop a line of Golden Eggs down the centre of the tart (Do not add the eggs early as they will sink) and pop in the fridge for a minimum of 12 hours until cold and set form.
- When you are ready to serve remove from the fridge.
- Fill the base of your sink with very not water, only 1cm deep (make sure the water DOES NOT COME above the sides of the tin) and pop the tart in the tin in the water for 30 seconds. This will help loosen the tart
- Very carefully remove the tin (I alway leave the base on to serve) Pop on a nice platter or slate!
- I usually serve mine with raspberries and always a small piece!