Easter Egg Chocolate Ganache Tart Recipe
This Easter Egg Chocolate Ganache Tart combines a buttery biscuit base with a rich, smooth dark chocolate ganache filling, topped with colorful mini Easter eggs for a festive and indulgent dessert perfect for the holiday season.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
Ingredients
Scale
Biscuit Base
- 250 grams (2 and 1/2 cups) plain sweet biscuits (graham crackers or digestive biscuits)
- 170 grams (3/4 cup) unsalted butter, melted
Ganache Filling
- 400 grams (2 and 2/3 cup) good quality dark or semi-sweet chocolate
- 60 grams (1/4 cup) unsalted butter
- 300 ml (1 and 1/4 cup) thickened cream
- 1 teaspoon vanilla extract
Topping
- 165 grams (1 cup) mini milk and white chocolate Easter eggs
- 80 grams (1/2 cup) Speckled Easter eggs
Instructions
- Prepare the Biscuit Base: Lightly grease a 9 inch loose bottom tart or pie tin. Finely crush the biscuits or crackers using a food processor or by placing them in a sealed sandwich bag and crushing with a rolling pin until they resemble fine crumbs. Combine these crumbs with the melted butter and stir until the mixture resembles wet sand.
- Set the Base: Press the buttery biscuit mixture evenly into the bottom and slightly up the sides of the prepared tin using the back of a spoon to form a uniform crust. Chill the crust in the refrigerator to set while preparing the ganache.
- Make the Ganache: Roughly chop the dark or semi-sweet chocolate and butter, and place in a small bowl. Heat the thickened cream until hot but not boiling, either in the microwave or in a saucepan over low heat. Pour the hot cream over the chocolate and butter, then cover with a plate and let sit for five minutes.
- Whisk Ganache Smooth: Gently whisk the chocolate and cream mixture until smooth and glossy. If lumps remain, briefly microwave for 10-20 seconds and whisk until fully combined and silky.
- Assemble and Chill: Pour the smooth ganache into the chilled biscuit base and spread evenly. Gently press the mini milk and white chocolate Easter eggs and speckled Easter eggs into the ganache surface. Refrigerate the tart for 3-4 hours or overnight to allow the ganache to fully set.
- Serve: Once set, slice and serve the tart as a festive, rich dessert perfect for Easter celebrations.
Notes
- You can substitute digestive biscuits with graham crackers or any plain sweet biscuits.
- For best results, use high-quality chocolate to ensure a rich ganache flavor.
- Allow the ganache to set fully in the fridge for at least 3 hours for the best texture.
- Chilling the biscuit base before adding ganache helps prevent it from becoming soggy.
- This tart is best served chilled and can be stored covered in the refrigerator for up to 3 days.
Keywords: Easter egg tart, chocolate ganache tart, no-bake tart, Easter dessert, chocolate tart