Easter egg tart recipe

4 Method Steps

Step 1

Preheat the oven to 180C/160C fan forced. Grease the base and side of a 20cm round springform pan and line base and side with baking paper. Place the biscuits and a pinch of salt in a food processor and process until finely crushed. Add the melted butter and process until well combined. Transfer the mixture to the prepared pan and press mixture firmly and evenly over the base and up side of pan. Bake for 10 minutes or until firm. Set aside to cool.

Step 2

Stir the sugar and 60ml (1/4 cup) water in a small saucepan over low heat until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 10 minutes or until golden. Remove from heat.

Step 3

Meanwhile, place the cream in a microwave-safe bowl and microwave on Medium for 2 minutes. Add the extra butter and stir until combined. Carefully add the cream mixture and salt flakes and place over medium heat. Cook for 3 minutes or until mixture thickens slightly. Remove from heat and transfer to a heatproof bowl. Set aside to cool completely then stir through the peanuts. Pour into the cooled tart shell.

Step 4

To make the topping, place the dark chocolate in a small heatproof bowl. Pour the cream into a small saucepan and place over medium heat. Bring to a simmer then pour the hot cream over the chocolate. Stir until the chocolate melts and the mixture is smooth. Spread the topping over the caramel layer. Place in the fridge for 2 hours or until set. Decorate with the mini eggs in a circular pattern to serve.