Want a quick and simple creme egg recipe? This Easy Peasy Creme Egg Chocolate Tart uses only 5 ingredients, takes just 10 minutes, looks impressive and tastes amazing! The perfect dessert for Easter celebrations.
An Easy Peasy Creme Egg Recipe!
There are A LOT of eggciting (sorry) creme egg bakes and makes out in the blogosphere at the moment. (If you want to see a selection of my favourites, check out my Creme Egg Recipes Pinterest Board) but quite a few of them are a bit tricky and / or take a lot of time.
I wanted to create something that was easy, speedy and didn’t take any special skills BUT was super delicious and looked attractive, which is how I came up with my Easy Peasy 5 ingredient Creme Egg Chocolate Tart. It is so quick and simple and yet looks gorgeous and tastes AMAZING! This would be perfect to serve for dessert on Easter Day 🙂
A sneaky cheat…
I have to admit, in order to make this tart quite so quick and simple, I did cheat a bit and bought a ready-made sweet pastry case. I do this quite a lot. It means you can have all the fun of making your own tart and none of the hassle / stress / mess involved with making your own tart base and it looks amazing every time!
I bought mine from Waitrose, but have previously used ones from Tesco and Marks and Spencer’s, which I have also been very pleased with. You can, of course, make the sweet pastry pastry base yourself first if you want to.
A foolproof ganache…
The filling is a very simple 3 ingredient chocolate ganache made from butter, cream and 70% cocoa dark chocolate – I used Lindt. My ganache really is a foolproof recipe: you 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, you remove the cream and butter mix from the heat and add in the broken up chocolate pieces and stir like mad until it is smooth and glossy and all the chocolate has melted. Then just pour it into the pre-made pastry case, smooth over and decorate!
(Note: you must use 70% cocoa dark chocolate – or higher – or the filling won’t set.)
…and an easy peasy creme egg decoration
To decorate the tart I used those all-important creme eggs. To ensure my creme eggs didn’t melt too much I put them in the freezer for about an hour before I wanted to use them. I then carefully cut them in half along the join, using a sharp knife (TOP TIP: buy more than you need, as they don’t always cut in half perfectly – the not quite perfect ones are the cooks perks – obviously!).
Decorating is so easy: you just plonk the creme eggs on top and push down gently so the cut edge is level with the top of the ganache.
Not a fan of creme eggs?
If you don’t fancy using creme eggs, this recipe makes is a super ‘tarte au chocolat’ with no decoration at all, or you could use mini eggs, rose petals, sieved cocoa powder, piped white chocolate icing or chopped nuts – let your imagination run wild!
Here are a couple of delicious alternatives, which use the same base chocolate tart:
How to store creme egg chocolate tart?
Once you’ve decorated your chocolate tart you need to leave it for about an hour to set. If you are going to eat this relatively soon (within an hour or two) you can leave it to set at room temperature. If you are making this ahead of time, I would pop it in the fridge – ideally covered. (It does lose its shine a bit when refrigerated, but still tastes delicious!)
How long will creme egg chocolate tart keep?
This is a recipe that is best eaten on the day it is made, but it will keep for up to 3 days, covered, in the refrigerator.
Can you freeze creme egg chocolate tart?
I don’t recommend it. This is not a recipe that will fare well in the freezer.
If you like this recipe…
…you might like:
Easy Peasy 5 Ingredient Creme Egg Chocolate Tart
Ingredients
- 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
Instructions
- 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.
Notes
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Pin Easy Peasy 5 Ingredient Creme Egg Chocolate Tart for later
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Only Crumbs Remain / Angela says
Ooh boy! I think I need a taste test Eb just to make sure it’s as good as it looks! Such a doddle to make and ticks all of those delicious yummy buttons!
Angela x
Eb Gargano says
Thanks Angela, I’ll pop a piece in a jiffy bag shall I? Eb x
Carrie says
This looks delicious and easy for even me a cake burner extraordinaire. Off to check out the rest of your recipes #brillblogposts
Eb Gargano says
Thanks Carrie. It is really easy!! No special skills required 🙂 Hope you like the rest of what you find on my site 🙂 Eb x
Gladys says
This looks amazing! I can’t wait to make it. Thanks for sharing.
Eb Gargano says
Thank you Gladys! Let me know how it goes, if you make it 🙂 Eb x
Jennifer says
Wow, that looks amazing! I can’t believe I’ve never thought of buying a ready made base, making the base is something which has always put me off making things like this! I think I could make this quite easily, so thank you for sharing!
Eb Gargano says
Thank you, Jennifer! I know!! Ready made tart bases are amazing – I love them. They make my life so much easier. This is really easy to make – hope you enjoy it, if you make it 🙂 Eb x
Unhinged Mummy (aka Janine Woods) says
This looks and sounds so bloody good that I just pinned it to my food porn board so I can find it later. I will def be making this for easter. Thanks so much for sharing such a delicious recipe 🙂
#brilliantblogposts
Eb Gargano says
You are very welcome, Janine! I’m glad you like it. 🙂 Eb x
Charlotte Oates says
Oh Eb this looks so indulgent. I’m drooling over the brilliant selection of creme egg desserts out there at the moment although I’m trying to be a good and wait until a bit nearer Easter to give some a try 🙂
Eb Gargano says
Thanks, Charlotte! Oh me too – they all look so nice. I really like the look of your creme egg rocky road too. It’s amazing the ideas people have come up with – so creative! 🙂 Eb x
Hayley @ Snap Happy Bakes says
Oh wow! I go a bit crazy for a creme egg 🙂 so this is just perfect!! Thanks for sharing with #CookBlogShare
Eb Gargano says
Haha, me too. I’m normally quite good about not eating too much chocolate, but there’s something about creme eggs that makes me go a bit crazy! I am very excited by all the wonderful creme egg creations that are all over the internet at the moment! I’m trying ver hard to resist making them all! 🙂 Eb x
Kate - gluten free alchemist says
This looks amazing! The shine on that chocolate is stunning and the little eggs look so cute nestled in there.
There are days when I wish we could grab a ready-made GF tart case….. Nothing ‘cheat’ about that! Good on you for making a great tart with less hassle x
Eb Gargano says
Thank you, Kate. Yes I was rather pleased about the shine 🙂 Sadly, it pretty much disappeared when I put it in the fridge, but it still tasted just as good! Gah – do they not make GF tart cases…that’s sad 🙁 I am a big fan of ready-made tart bases…and less hassle generally!! 🙂 Eb x
Martin @ The Why Chef says
I haven’t made a chocolate tart in years. Criminal, I know – but this looks like the recipe to buck the trend for me! SO glad I decided not to give up chocolate for lent…
Eb Gargano says
Shocking, Martin! You should hang your head in shame 😉 Glad you are tempted by my recipe. Let me know how it goes if you try it out 🙂 Oooh giving up chocolate for lent is a very bad idea – I did it once and it was awful. I gave up alcohol last year and that was actually much easier!
Corina says
Looks great! We’re trying to eat healthily and cut down on chocolate so I haven’t made or planned any chocolaty Easter recipes yet but I am so tempted!
Eb Gargano says
Thank you, Corina. We are trying to be good too…but with Easter coming up it’s hard! 🙂 Eb x
Alison says
Absolute genius! It looks fabulous, I bet it tasted amazing and so easy to make
Eb Gargano says
Thank you, Alison. It did taste amazing and it was very easy to make. Definitely got to make another one soon! 🙂 Eb x
Harriet @lifewithmrslee says
This looks super tasty! I’m definitely going to give this a go and maybe use caramel eggs and some salted caramel sauce drizzled over the top! Thanks for sharing. #RecipeOfTheWeek
Eb Gargano says
Oh my goodness your caramel version idea sounds sooo good but very, very naughty!! 🙂 Thank you for your lovely comments. Eb x
Afra says
Brilliant idea to put the eggs in the freezer so they don’t melt too much. Lovely pud!
Eb Gargano says
Thank you, Afra. I must confess, it’s not my idea – I’ve read the suggestion several times on other people’s blogs! You could probably get away with not freezing them in this pud, but the tip is invaluable if you are going to use them in brownies or cakes that go in the oven. Eb x
Sarah James @ Tales From The Kitchen Shed says
Your creme egg tart looks delicious Eb, what a shiny ganache! You can get some excellent pastry cases these days, it’s a great idea to buy one ready made. Pinned for later x
Eb Gargano says
Thank you, Sarah! Yes, I was rather pleased about that shine 🙂 I know what you mean about pastry cases – I was really pleased with the quality of the Tesco Finest one and the ingredients were pretty much what I’d use if I made pastry – nothing weird and wacky! And free range egg too 🙂 Eb x
ema says
Just delicious – am having serious creme egg cravings here in France! Am currently researching delivery options online 😉
Eb Gargano says
Do they really not sell them in France?? I have lived in France before, and now you come to mention it, I don’t remember being able to buy any Cadbury’s products there – even in my very well-stocked Casino in Paris, which had it’s own dedicated English Food section, complete with baked beans, HP sauce and Marmite! I did develop a bit of a thing for Milka chocolate, whilst I was over there mind… Eb x
Honest Mum says
Wow, wow, wow this looks epic, the perfect Easter cake. Thanks for linking up to #tastytuesdays
Eb Gargano says
Thanks, Vicki! Eb x
jenny paulin says
oooh this looks amazing! i love how easy it is to make too, and yet it looks sooo good x
Eb Gargano says
Thank you Jenny – It is really easy…and quick! Eb x
Choclette says
What a beautiful shine your tart has. Very tempted to make this myself for Easter. Everyone seems to have gone creme egg mad this year and I keep on wanting to rush out and buy myself a load – I’ve resisted so far!!! Thanks for sharing with #WeShouldCocoa.
Eb Gargano says
Thank you! Yes, I was rather pleased with my shine 🙂 I know! There are so many lovely creme egg creations out there – I am trying very hard to resist, also! I think the creme eggs on this tart were the only ones I’ve eaten…well, there were also some rejects that had to be eaten…just avoiding food waste, you understand… Eb x
janie says
Gawd, what a tease! Thanks so much for sharing with Tea Time Treats 🙂 A belated round up is on its way!
Janie x
Eb Gargano says
Thank you, Janie – gosh Easter seems a long time ago now! But it isn’t really, is it? I think it’s the blog effect – I’m already thinking about summer recipes! Looking forward to seeing the round up. Eb x
Julie's Family Kitchen says
This chocolate tart looks totally scrumptious, and I love how easy it is too. Perfect for Easter.
Eb Gargano says
Thanks Julie 🙂 It really is super easy to do and totally foolproof!! Eb x