Makes 24
500g shortcrust pastry
80g dark chocolate
40g butter
25g plain flour
50g golden caster sugar
2 eggs
TOPPING
50g dark chocolate
2 tbsp milk
icing sugar
Cadbury’s Mini Eggs
Heat the oven to 180C /gas 4. Roll out the pastry thinly and use to line 2 x 12 hole tartlet tins. Prick with a fork, line with a bit of foil and bake for 8 minutes then lift out the foil and cook for a minute more.
Melt the chocolate and butter together and leave to cool a little. Beat in the flour, sugar and eggs. Spoon into the cases and bake for 6-8 minutes until just set. Leave to cool.
Melt the chocolate and milk together then leave to cool a little. Add a bit of icing sugar to sweeten and thicken - if it starts to set before you're ready, just give it a few seconds in the microwave. Place a little dollop of the chocolate mixture on top of each tart and sit some eggs on top.
4 comments:
I bought the makings of some chocolate nests for easter (made with shredded wheat) not the classy version you made. sadly I may have to explain to everyone that all the chicks have hatched as the mini eggs didn't survive the quality control exercise I carried out whilst watching a dvd on sat night ;)
thanks love - was trying to think of something the girls could make for Easter.. Now I have it! Have a great one xx
Silvana- are you sure you can't come and live with me and cook me wonderful things? I know you have, like, a son, and a husband and stuff, but pleeeeeeaaasssssseeee?????
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