Creme Egg Chocolate Tart
The creme egg chocolate tart is a delightful twist on the classic chocolate tart, featuring the beloved Cadbury creme egg as its star ingredient. The buttery pastry crust provides the perfect base for the luscious chocolate filling, which is made with a combination of rich chocolate and creamy condensed milk for added sweetness and depth of flavor.
Ingredients
For the Pastry Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter cold and cubed
- 1 large egg yolk
- 1-2 tablespoons cold water
For the Chocolate Filling:
- 1 cup heavy cream
- 8 oz semisweet chocolate chopped
- ½ cup sweetened condensed milk
For the Topping:
- Mini creme eggs halved
Instructions
Prepare the Pastry Crust:
- In a food processor, pulse together the flour and granulated sugar until combined.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water, and pulse until the dough comes together. If needed, add an additional tablespoon of water.
- Turn the dough out onto a lightly floured surface and knead it gently until smooth.
- Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Trim any excess dough from the edges.
- Prick the bottom of the crust with a fork and chill in the refrigerator for 30 minutes.
- Preheat your oven to 375°F (190°C).
Blind bake the pastry crust:
- Line the chilled crust with parchment paper and fill it with pie weights or dried beans.
- Bake in the preheated oven for 15 minutes.
- Remove the parchment paper and weights and bake for an additional 5 minutes, or until the crust is golden brown.
- Let the crust cool completely on a wire rack.
Prepare the Chocolate Filling:
- Line the chilled crust with parchment paper and fill it with pie weights or dried beans.
- Bake in the preheated oven for 15 minutes.
- Remove the parchment paper and weights and bake for an additional 5 minutes, or until the crust is golden brown.
- Let the crust cool completely on a wire rack.
Prepare the Chocolate Filling:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and add the chopped semisweet chocolate to the saucepan. Let it sit for 1-2 minutes, then stir until the chocolate is melted and smooth.
- Stir in the sweetened condensed milk until well combined.
- Pour the chocolate filling into the cooled pastry crust and spread it out evenly.
Chill the Tart:
- Place the tart in the refrigerator and chill for at least 2 hours, or until the filling is set.
Decorate with Mini Creme Eggs:
- Just before serving, arrange the halved mini creme eggs on top of the chilled tart.
- Slice and serve the creme egg chocolate tart, and enjoy the decadent chocolatey goodness!
Notes
- Make sure the pastry crust is fully cooled before adding the chocolate filling to prevent it from becoming soggy.
- You can customize the tart by adding a pinch of salt to the pastry crust for a hint of savory contrast.
- Feel free to use your favorite brand of mini creme eggs or other Easter-themed chocolates for the topping.
- Store any leftover tart slices in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best taste and texture.