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Easter Tart

This fun Easter Tart has a buttery biscuit base, caramel and chocolate filling and is topped with a selection of Easter chocolates. 
Prep Time30 minutes
Setting Time3 hours
Total Time3 hours 30 minutes
Course: Dessert
Keyword: Easter, No-Bake, Tart
Servings: 12 Servings
Author: Sarah Mark

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.

Notes

  • This Easter Tart will last 3+ days in the fridge.