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Chocolate tart decorated with golden eggs

Chocolate egg baked tart

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

A slice of showstopping Easter chocolate tart is the perfect way to finish a meal. This simple chocolate egg filled dessert is easier than you think

Nutrition: per serving


For the base

  • 80g butter , softened
  • 40g golden caster sugar
  • 120g self raising flour

For the filling

  • 75g butter
  • 100g dark chocolate (70% cocoa)
  • 75g golden caster sugar
  • 50g plain flour
  • 4 large eggs , beaten
  • 2 x 80g bags of chocolate eggs (we used Galaxy Golden Eggs)
  • crème fraîche , to serve


  • STEP 1

    For the shortbread base, beat the butter and sugar together 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 harden.

  • STEP 2

    Heat 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.

  • STEP 3

    Meanwhile, melt the butter and chocolate together in a saucepan over a low heat. Once melted, stir in the sugar and 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 fiilling is just set at the edges but the centre is still shiny and a bit wobbly. Remove from the oven and put in the fridge to chill. Can be made a day ahead and kept in the tin overnight. To release from the tin, warm the sides with a hot dishcloth for a couple of mins. Serve with crème fraîche.

Goes well with

Recipe from Good Food magazine, April 2017


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A star rating of 4.5 out of 5.28 ratings

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