Easter Tart
This fun Easter Tart has a buttery biscuit base, caramel and chocolate filling and is topped with a selection of Easter chocolates.
Jump to Recipe
Easter Desserts
I love an Easter-themed dessert. There are already so many different ones on my blog, including my Mini Egg Trifle, Creme Egg Fondants and Hot Cross Bun Bread and Butter Pudding.
What I don’t have, though, is a no-bake Easter dessert that includes so many different Easter chocolates. Which is exactly what this Easter Tart is.
Related Recipes
It has a soft biscuit base, a caramel and chocolate filling and is topped with so many different Easter chocolates. The one thing I love about this recipe is that it is so easy to customise.
For example, add salt to the caramel for a salted caramel tart, change the chocolate to milk, dark or even white chocolate only. You could even change the filling for something like Biscoff. Honestly, the possibilities are endless.
Biscuit Base
I went with a super easy and simple biscuit base for this tart. I love a biscuit base on a tart like this, and obviously, it makes it a no-bake tart.
You can, if you prefer, use shortcrust pastry for the base; just follow the instructions in my Lemon Meringue Pie recipe. But you, of course, would need to bake it in the oven.
I just went with a plain digestive biscuit for this recipe; it just pairs so well with the caramel and chocolate filling, but you could use a chocolate biscuit or a biscuit with a filling like Oreos if you prefer.
Tart Filling
I absolutely adore caramel and chocolate together; it is just a marriage made in heaven. Plus, it is such a quick and easy filling to make.
Because I was using different chocolates on top for the decoration, I wanted something in the filling that paired well with the chocolates, so you didn’t end up with lots of clashing flavours.
For the filling, I used Carnations Caramel. It needs to be a super-thick caramel for the base, rather than a caramel sauce. If you want to make it salted caramel, just add a pinch of sea salt and give it a mix before putting it into your tart tin.
On top of the caramel, I used a mix of milk and dark chocolate ganache, this is completely up to you, you could use white, milk or dark chocolate only it is totally up to you.
Decoration
The chocolate on the tart does need to set slightly before you add the Easter decorations. I put my tart into the fridge for around an hour before adding the decoration on top. The chocolate needs to be set enough that the eggs don’t just sink to the bottom.
Again, the decoration is completely up to you. I used a range of Malteser Bunnies, Creme Eggs, Mini Eggs, Milky Bar Mini Eggs, Terry’s Chocolate Orange Mini Eggs and Smarties Mini Eggs.
You could use only Mini Eggs or Creme Eggs if you prefer, or a combination of a few different ones, as I have done.
Alternatives
I used a mix of milk and dark chocolate ganache, this is completely up to you, you could use white, milk or dark chocolate only it is totally up to you.
You could use only Mini Eggs or Creme Eggs if you prefer, or a combination of a few different ones, as I have done.
Add a pinch of sea salt to the caramel for a salted caramel tart.
You could even change the filling for something like Biscoff.
Equipment
*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.
Pin it For Later!
If you do have any questions about this Easter Tart or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.
Easter Tart
Ingredients
For the Biscuit Base
- 350 g Digestive Biscuits
- 175 g Unsalted Butter
For the Filling
- 350 g Caramel
- 150 g Milk Chocolate
- 150 g Dark Chocolate
- 150 ml Double Cream
- 25 g Unsalted Butter
For the Decotation
- Selection of Easter Chocolates
Instructions
To Make the Biscuit Base
- Crush your biscuits into small crumbs. I used a food processor but you could put them in a food bag and crush them with a rolling pin.
- Once they are completely crushed add the butter to the food processor and pulse until the biscuits resemble wet sand. Alternatively, you could add your crushed biscuits to a bowl and add your butter mixture.
- Pour the mixture into your tin and press into the base and sides.
To Make the Filling
- Spread the caramel on top of your biscuit base.
- Break up your chocolate into a bowl, add in the butter and leave to one side.
- In a heatproof bowl add your double cream and melt in the microwave on 30-second bursts until it is just about to start boiling. Alternatively, you can heat the cream up in a saucepan on a medium heat. You will know it is ready as there should be small bubbles around the edge of the bowl/pan.
- Pour the cream over the top of your chocolate and butter and leave for 2-3 minutes, the heat of the cream should melt the chocolate.
- Stir the chocolate mixture until it is completely incorporated and smooth. If there are still little lumps of chocolate put the entire mixture back into the microwave on 10-second bursts until it is completely smooth.
- Pour the chocolate ganache over the top of your caramel. Pop it into the fridge for 1 hour to partially set.
To Decorate
- Remove the tart from the fridge and add your selection of Easter chocolates to the top.
- The chocolate shouldn't have set completely and should still be soft but firm enough to hold the chocolates. They shouldn't sink.
- Put the tart back into the fridge for 1-2 hours until the chocolate has completely set.
Video
Notes
- This Easter Tart will last 3+ days in the fridge.