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Golden egg baked chocolate tart New-recipe-icon

A slice of showstopping Easter chocolate tart is the perfect way to finish a meal. This simple golden egg filled dessert is easier than you think

  • Prep: 20 mins
    Cook: 30 mins
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 332
  • Carbohydrates 31
  • Saturated Fat 11
  • Sugar 20
  • Protein 6
  • Fat 20
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 332
  • Carbohydrates 31
  • Saturated Fat 11
  • Sugar 20
  • Protein 6
  • Fat 20
  • Fibre 1
  • Salt 0.4

Ingredients

  • 80g butter, softened
  • 40g golden caster sugar
  • 120g self raising flour
  • 75g butter
  • 100g dark chocolate (70% cocoa)
  • 75g golden caster sugar
  • 50g plain flour
  • 4 large eggs, beaten
  • 2 x 80g bags of Galaxy Golden Eggs
  • crème fraîche, to serve

Method

  1. For the shortbread base, beat the butter and sugar together until light and creamy, then mix in the flour. Press the dough into the base of a 20-21cm tart tin and put in the fridge for 20 mins to harden.

  2. Heat oven to 180C/160C fan/ gas 4. Prick the base all over with a fork and bake in the centre of the oven for 15 mins until lightly golden.

  3. Meanwhile, melt the butter and chocolate together in a saucepan over a low heat. Once melted, stir in the sugar and flour, then gradually beat in the eggs. Pour the filling over the base and cover the top in Golden Eggs. Return to the oven and bake for 12-15 mins or until the fiilling is just set at the edges but the centre is still shiny and a bit wobbly. Remove from the oven and put in the fridge to chill. Can be made a day ahead and kept in the tin overnight. To release from the tin, warm the sides with a hot dishcloth for a couple of mins. Serve with crème fraîche.

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