Robin Egg Easter Tart
Robin Egg Easter Tart
Happy Spring and welcome to delicious Easter candy-inspired treat time. This chocolate tart is a fan favorite in my house that I make on repeat with different toppings depending on the holiday. It’s super easy with a graham cracker crust and quick, few ingredient chocolate filling. You can find this rectangular tart pan here. Any large tart pan shape will work as long as it’s non-stick and has a removable bottom. I like to use 70% dark chocolate for this recipe and find that it’s just right, not too dark, not too milk chocolate or sweet. If you like really dark chocolate treats, try even darker chocolate!
Robin Egg Easter Tart
makes: 1 large tart, 12-15 servings
Crust Ingredients:
- 12 whole graham crackers
- 6 tbl butter, melted
- 1/4 cup granulated sugar
Filling Ingredients:
- 7 oz dark chocolate, in pieces
- 1 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 2 tbl unsalted butter, softened
- 1/4 cup robin eggs, smashed into different-sized pieces
Directions:
- In a food processor, process the graham crackers into a fine crumb. Add the sugar and melted butter and process again until a crumbly dough forms.
- Preheat the oven to 350°F and prepare the crust by pressing the crumbly dough into the bottom and sides of the large tart pan. Carefully press up and around the sides to form the crust shape with your fingertips. I like to use the bottom of a measuring spoon to get a more perfect edge.
- Bake for 15 minutes and set aside to cool at room temperature.
- In a medium bowl, add the chocolate and set aside.
- In a saucepan, bring the heavy whipping cream to a simmer and immediately pour over the chocolate. Let sit for five minutes to melt. Add the sugar and butter, and whisk together until smooth and creamy.
- Carefully pour the chocolate mixture into the cooled tart crust and refrigerate for at least two hours or overnight.
- Decorate with a top layer of robin eggs and use a sharp knife to slice.
