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Easter egg tart recipe
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Prep Time:
165 minutes
Cook Time:
20 minutes
Total Time:
185 minutes
Indulge in a decadent chocolate Easter tart with a gooey caramel center, perfect for your festive table.
Ingredients:
  • 2 x 133g packet Oreo biscuits
  • 60g unsalted butter, melted, plus 25g, extra, melted
  • 155g (3/4 cup) caster sugar
  • 125ml (1/2 cup) thickened cream
  • 1.20 gm sea salt flakes
  • 160g unsalted roasted peanuts
  • 110g dark chocolate, finely chopped
  • 3 x 125g packet Mini Eggs
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease and line a 20cm round springform pan. In a food processor, crush biscuits with a pinch of salt until fine. Add melted butter and pulse to combine. Press mixture into pan evenly. Bake for 10 minutes until firm. Cool before using.
  • In a small saucepan over low heat, combine the sugar and 60ml (1/4 cup) water. Stir until the sugar dissolves. Increase heat to medium-high and bring to a boil. Let it cook undisturbed for 10 minutes or until golden in color. Remove from heat.
  • Microwave cream in a bowl for 2 minutes on Medium. Stir in extra butter until combined. Heat the cream mixture with salt flakes over medium heat for about 3 minutes until slightly thickened. Transfer to a heatproof bowl and let cool completely, then mix in the peanuts. Finally, pour into the cooled tart shell.
  • For the topping, place the dark chocolate in a small heatproof bowl. Heat the cream in a saucepan until simmering, then pour it over the chocolate. Stir until smooth. Spread this over the caramel layer and chill for 2 hours until set. Garnish with mini eggs in a circular pattern before serving.

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