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Easy Chocolate Tart – No bake

This Easy Easter Chocolate tart is so special (it doesn’t HAVE to be 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! It’s a no bake tart and easy peasy lemon squeezy to boot. It really does make the perfect 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!

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. AND not only does it have Galaxy Golden Eggs it also has an OREO Crust – yes an Oreo base! 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 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…

This tart could feed up to 15 peeps, guess it depends how much chocolate is too much…..

Anyway enough about me going on about richness as it’s flipping beautiful served with raspberries and looks so pretty! Go on wow them…..

Easy Easter Chocolate Tart

Let me know how you go, show me your tarts!

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?

Happy Easter darlings!

(REMEMBER THIS EASY  CHOCOLATE TART IS BEST MADE 24 HOURS BEFORE YOU SERVE IT!)

Cx

Cook Blog Share

Ingredients

Base

  • 3 packets Oreo Biscuits
  • 60g melted butter

 

Filling

  • 150ml Double Cream
  • 100g Milk Chocolate (the real stuff not baking chocolate)
  • 100g Plain Chocolate (the real stuff not baking chocolate)
  • 50g Butter

Decoration

  • 16 (or however many you need for your tin) Galaxy Golden Mini Eggs

Preparation Method

Flutter Tart Tin (loose bottomed).  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

  1. 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.
  2. Pop the crumb in a mixing bowl.
  3. In a small pan melt your butter, once melted use a pastry brush and GREASE that tin!
  4. Pour the remainder of the butter into the biscuit crumb mix and stir with a spoon until all the crumbs are coated
  5. Next tip the crumb and butter mix into your greased tart tin
  6. 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)
  7. Leave on the side to cool
  8. Next pop your double cream and 1 tablespoon sugar into a pan and heat until boiling (keep your eye on it).
  9. 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
  10. 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 😉
  11. Leave on the side to cool and set for 3 hours
  12. 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.
  13. When you are ready to serve remove from the fridge.
  14. 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
  15. Very carefully remove the tin (I alway leave the base on to serve) Pop on a nice platter or slate!
  16. I usually serve mine with raspberries and always a small piece!

 

Comments

Chris says:
I haven't made this yet, but I do like No.12 in the instructions..... definitely sounds sinful and not just for Galaxy eggs!xx
    Clare x says:
    I've corrected! I was rushing to get it up for you :-) Cx
Monika Dabrowski says:
Wow, what an indulgent gorgeous dessert! Thank you for bringing it to #CookBlogShare
Jane F says:
Clare made this as Easter treat for us and it’s absolutely delicious and looks the bees knees
    Clare x says:
    yes and left me with half of one ........ :-(
Easter dessert recipes for #CookBlogShare Week #16 | lost in food says:
[…] a brand new kitchen extension. What a way to christen the kitchen than with this delicious looking Easy Easter No Bake Chocolate Tart complete with gold topped mini eggs. Easy to prepare and make ahead of guests arriving but […]
John O'Donoghue says:
New to baking, what's a flutter tart tin? Looking forward to making this!
    Clare x says:
    Hi John - there's a picture and a link to the tin on the post - hope this helps Cx
Susan says:
Just perfect again Clare
    Clare x says:
    Good - have you tried it? Lovely to see you today Cxxx
Susan says:
Definitely the best choc dessert, better than Mary berry’s choc tortexxx
    Clare x says:
    Really great to hear Susan XX
Anna Marie Robinich - Malta says:
Hi Clare, made this as our Easter lunch treat. Has no golden goose to lay me the golden eggs. However, my bro who is not one for after dinner sweets, had to helpings! So, there you go!