This year I thought I would jump on the band wagon and have a go at some Easter baking. Cadbury Creme Egg Bakes of one sort or another are all the rage at the moment so I thought I would have a go at one myself. My first experiment ended up rather badly with gooey chocolate creme egg mess all over the kitchen, but this one was rather better. A simple white chocolate ganache tart dotted with Cadbury Creme Eggs. A real sweet treat! It didn’t occur to me at the time, but a fellow blogging friend with an eye for presentation suggested it might be nice to pipe seem creme egg filling across the tart so you might like to have a go at this too – thanks Emily!
There are lots of creme egg recipes out there at the moment in the blogosphere – and lots of posts linking them all, so get googling if you fancy creme egg twists on bakewell tarts, millionaires shortbread, cheesecake and much much more!
For the pastry
- 1 egg
- 250g plain flour
- 125g salted butter (in cubes)
- cold water
For the filling
- 300g white chocolate
- 75ml cream
- 5-6 mini creme eggs, fridge cold then split in half lengthways
- 1 large creme egg (optional – for the middle of the tart)
- First, make the pastry as it needs to chill. Put the flour and butter in a large bowl and swiftly rub in until the mixture resembles fine crumbs
- Beat the egg then add to the mixture with a teaspoon of water. Bring together with your hands, you may need to add a little touch more water. Wrap in clingfilm and leave to chill in the fridge for 30minutes
- Preheat the oven to 180 ºC and roll out the chilled pastry and mould into a 23cm loose bottomed fluted flan tin. Blind Bake – line with baking parchment and fill with baking beans and bake for 15mins. Remove the parchment and lining and bake for a further 12-15mins.
Leave to cool completely. In the meantime make the ganache; gently heat the cream until it is just so hot you can’t leave your finger in the cream, then add the chocolate bit by bit, stirring until it is melted. Remove from the heat.
Pour the ganache into the cooled pastry case. Dot around the the halved creme eggs, filling side up, with a large creme egg whole in the centre if you wish. Leave to set and then serve!