Happy Easter! I wanted to share an Easter showstopper that looks impressive but is easy to make and a great way to finish a celebratory meal. This chocolate egg baked tart fits the bill: a rich shortbread base topped with a baked white chocolate custard filling, studded with chocolate eggs. In fact, it’s a great way to use up your Easter haul in one go, should you be so inclined! To make it, you will need:
For the shortbread base:
80g butter, softened
40g golden caster sugar
120g self raising flour
For the filling:
100g white chocolate (I used orange flavour, you could add the zest of half an orange instead)
75g golden caster sugar
50g plain flour
4 large eggs , beaten
80g chocolate eggs (anything that will hold its shape, I used Galaxy rose gold ones)
First, make the shortbread base: beat the butter and sugar 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 firm up while you preheat the 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.
Meanwhile, melt the butter, sugar and chocolate together in a saucepan over a low heat. Stir in the flour, then gradually beat in the eggs.
Pour the filling over the base and cover the top in chocolate eggs. Return to the oven and bake for 12-15 mins or until the filling is just set at the edges but the centre is still a little wobbly.
Chill in the fridge to set – you can even make it a day ahead and keep it in the tin overnight.
What are you baking this Easter weekend?
Adapted from BBC Good Food.