Go Back
–+ servings
Print Recipe
No ratings yet

Mini Egg Chocolate Tart

Prep Time10 minutes
Setting time2 hours
Servings: 12 Servings

Ingredients

  • 320 g gluten free digestive biscuits
  • 120 g dairy free butter
  • 240 ml dairy free double cream
  • 300 g dairy free dark chocolate (Over 70%)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 100 g vegan mini eggs

Instructions

  • Make the base by crushing gluten free biscuits with a rolling pin in a large bowl to form crumbs (Alternatively, blitz them in a food processor). Stir in the melted dairy free butter and press into the base and up the sides of a greased 9” fluted flan tin. Place in the fridge while you make the filling.
  • Make the chocolate filling by adding dairy free double cream to a saucepan on a medium heat until it starts to simmer. Remove from the heat and stir in dark chocolate until melted. Add vanilla extract and maple syrup, mix well. 
  • Pour the chocolate mixture over the biscuit base and top with the vegan mini eggs (I like to crush some of the eggs for the topping). Place back in the fridge to set for 3 hours before serving. Store in the fridge for up to 3 days.