You probably haven't got any left. I mean, my egg was eaten weeks ago, if we're being honest. But for those of you with willpower, here is a recipe for some very cute Easter tarts - made with a digestive base, a chocolate ganache and decorated with mini eggs. They are a cross between a biscuit and a cheesecake. Yum!!

And they are really easy to make.
This recipe makes 8.
Ingredients:
8 digestive biscuits
100g butter, melted
50ml double cream
1 teaspoon sugar
20g butter
100g milk chocolate
I made these in a loose bottomed mini sponge cake tin. This gives the tarts the straight sides and means they are easy to push out from the bottom. If you don’t have a tin like this, you can make them in a normal cupcake tin, but you will need to make them in cupcake cases.
Grease the sides and bottom of your cake tins with butter.
Make the base first by crushing the biscuits and then mixing the crumbs with the melted butter.
Put 2 - 3 tablespoons of the crushed biscuit mix into each cake tin and press into the sides and bottom of the tin with your fingers. Then put the tin in the fridge.
To make the chocolate ganache, chop the chocolate into really small pieces with a sharp knife.
Heat the butter, sugar and cream in a pan until just before it boils.
Take it off the heat and add the chopped chocolate to the pan. Stir until it is melted.
Spoon the ganache into the biscuit bases, add mini egg halves and then put in the fridge to set for 2 hours.
To get them out of the tins, use a really sharp knife to loosen to sides and then push them up gently from the bottom. It helps if you leave the tin for a few minutes so it can come to room temperature.
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