This statement chocolate tart requires absolutely no cooking at all – hurrah! An Oreo biscuit case is filled with rich chocolate ganache and topped with ‘lighter than air’ chocolate cream. Finish with all your favourite Easter eggs in pile ’em high fashion.
Advertisement - Continue Reading Below
Yields:
16 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Cal/Serv:
489
Ingredients
For the base
310 g Oreo biscuits
75 g butter, melted
For the filling
220 g milk chocolate
220 g dark chocolate
300 ml double cream
For the topping
350 ml double cream
3 Tbsp. cocoa powder, sifted
2 Tbsp. icing sugar, sifted
75 ml milk
To decorate
Selection of small Easter eggs
Directions
Step 1Grease a 23 cm loose-bottomed, fluted tart tin. Whizz the biscuits in a food processor until finely crushed (alternatively, bash in a food bag with a rolling pin). Add the melted butter and pulse or mix until combined. Press the mixture firmly into the base and up the sides of the prepared tin. Chill until needed.
Step 2Make the filling. Put both types of chocolate into a heatproof bowl. Heat the cream in a small pan until almost boiling. Pour over the chocolate and leave for 2 minutes, then stir until melted and smooth. Scrape into the chilled tart case and chill for 1 hour, or until set.
Step 3Meanwhile, make the topping. Whisk together the double cream, cocoa powder, icing sugar and milk until soft peaks form. Scrape into a piping bag fitted with a 2 cm nozzle (or snip a 2 cm opening).
Step 4Once the filling has set, pipe the cream on top, decorate with Easter eggs and serve in slices.
GH TIPS:
Not a fan of Oreo biscuits? Feel free to replace the biscuit base with any other biscuit you like. Shortbread or Digestives work well.
If this is a little too indulgent for you, we have so many delicious Easter cakes and bakes to choose from, with our mini egg blondies being one of our favourite seasonal treats ever!
Per serving:
Calories: 489
Protein: 4 g
Fat: 38 g
Saturates: 23 g
Carbs: 32 g
Total sugars: 25 g
Fibre: 2 g
From a no bake Oreo tart to chocolate hot cross buns: 75+ Easter cakes and sweet treat recipes
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
