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
- 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
- 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.
- 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
FREE 4 Week Easy Dinners Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!