I've another fab little Easter recipe to share with you all just in time for Sunday. I'll keep this post short and sweet as I want to get it published and get on with some house jobs before Ethan wakens from his nap.
This Easter Tart is a twist on this Key Lime Pie that I made from my Nigella Kitchen book. It's the perfect dessert for Easter Sunday, not too heavy and only a little bit of chocolate. It's also ridiculously quick and easy to make and as it will set in the fridge there is no baking required. No need to juggled baking a dessert while trying to roast a leg of lamb at the same time - win!
Easter Tart
1 x 23cm fluted tart tin
300g chocolate digestives
50g soft unsalted butter
1 x tin condensed milk
300ml double cream
1 x bag of mini Creme Eggs
To decorate
A selection of Creme Eggs and Mini/Micro Eggs
1 square of dark chocolate grated
- Pop the biscuits and butter in a food processor and whizz until it's a sandy consistency
- Press into the tart tin taking care to push up the sides and make sure there are no holes in the base
- Pop in the fridge to firm up
- Whisk the condensed milk and the double cream until smooth and thick
- Pour into the tart tin and push the mini Creme Eggs into the filling
- Scatter the Creme Eggs and Mini Eggs over the top of the tart
- Pop into the fridge for 4 hours to set
- Before serving grate over the chocolate
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