My favourite egg to have is a good old Creme Egg. Last year at Easter I made some chocolate muffins with a surprise Creme Egg inside and so this year I wanted to try something else.
I came across the Cadbury’s Creme Egg Chocolate Tarts recipe on the Good to Know website and loved how they looked. I must add mine turned out nothing like them, but they were still lovely and full of flavour.
25g Unsalted Butter
50g Digestive Biscuits, crushed
3 Cadbury Creme Eggs
50ml Double Cream
Grated Chocolate or Eggs for decoration
1. Melt the butter in a small saucepan, then stir in the crushed biscuits.
2. Divide this mixture up between 2 x 8cm loose-bottomed round tart tins (I used a bun tray because I did not want to purchase the tins to only use once, plus wanted smaller versions), then use a teaspoon to press it down to cover the bottom and sides. Chill in the fridge.
3. Cut the Creme Eggs in half and use a teaspoon to scoop out the middle and place it into a small saucepan.
4. Break the chocolate up into pieces and melt in a bowl with the cream above a saucepan of simmering water until smooth.
5. Leave to cool slightly before pouring into each of the tart cases. Chill in the fridge for 2-3 hours until they are set.
5. Melt the leftover white part of the egg in a saucepan and shake the pan from time to time until smooth. Pour over the tarts and add some chocolate for decoration before serving.
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