Mini Egg Brownie Tart
Serves : 12 slices
A chocolate-lover's dream, this Mini Egg brownie tart is the perfect dessert for Easter. Decadent, fudgy brownie filling and luxurious caramel sit in a sweet, crisp chocolate pastry tart shell.
Ingredients
For the Pastry
- 175 g Plain Flour or All Purpose Flour
- 85 g Icing Sugar or Powdered Sugar
- 50 g Cocoa Powder Unsweetened
- 140 g Butter Salted, Fridge Cold
- 2 Egg Yolks
For the Filling
- 150 g Dark Chocolate 70% cocoa if possible
- 50 g Butter Salted
- 85 g Caster Sugar or Superfine Sugar
- 50 g Plain Flour or All-Purpose Flour
- 2 tbsp Cocoa Powder
- 50 g Caramel Sauce or Dulce de Leche/ Carnation Caramel
- 200 g Mini Eggs
Instructions
- To make the pastry - Sieve the flour, icing sugar and cocoa powder together into a large mixing bowl. Cube the butter and add into the mixing bowl.
- Using your fingertips, rub the butter into the dry ingredients, until it is a sandy texture. Alternatively you can pulse the ingredients together in a food processor.
- Add the egg yolks, and using a knife bring the ingredient together until it starts to form a pastry dough. You might need to use your hands to finish bringing the pastry together.
- If the pastry is too dry, add a drop of ice cold water to help the pastry bind.
- Form the pastry dough into a disc, and wrap in cling film or plastic wrap. Chill in the fridge for at least 1 hour, or overnight.
- To make the tart case - Allow the pastry to come up to room temperature before rolling out. Then lightly dust your work surface and rolling pin with flour
- Roll the pastry out so it is larger than your tart tin, and about 3-4mm in thickness.
- Using the rolling pin, lift the pastry over the tart tin and gently press the pastry into the base and sides, being careful not to stretch it. Trim off the excess pastry allowing for a slight overhang for shrinkage when baking.
- Chill to the tart case for 30 minutes before baking.
- Preheat oven to 180C/ 350F. Lie a sheet of baking parchment on the base of the tart case and fill with baking beans, pie weights or uncooked rice.
- Bake the tart case for 20 minutes, then remove the parchment and beans, and cook for a further 10 minutes.
- Allow the tart case to completely cool in the tin before filling
- To make the brownie filling - Break the chocolate into pieces and place in a heatproof bowl with the butter. Place the bowl over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave in 30 second blasts. Set aside to cool.
- In a large mixing bowl, beat together the eggs and caster sugar with a balloon whisk or handheld mixer for about 3-4 minutes, until pale and fluffy. Alternatively, whisk together in a stand mixer with the balloon attachment.
- Pour in the chocolate mixture and gently whisk together until the mixture is silky and smooth.
- Sieve together the flour and cocoa powder, and add to the chocolate mixture. Gently fold together with a metal spoon or spatula.
- Assemble the tart - Preheat oven to 180C/ 350F. Add the caramel sauce into the base of the cooled tart and spread evenly all over with the back of a spoon or angled spatula.
- Scatter a handful of Mini Eggs, about 10-12, over the caramel, then pour in the brownie batter to just below the edge of the tart case.
- Bake the tart for 25 minutes, adding the remaining Mini Eggs to the top of the tart for the last 5 minutes. When adding the Mini Eggs you will need to push these down breaking through the baked brownie crust.
- Leave the tart to cool in the tin for 15-30 minutes, then remove from the tin, you can keep the tin base in place, and leave to fully cool on a wire cooling rack.
- Serve with vanilla ice cream or whipped cream. You can also warm in the microwave if you prefer you brownie squidgy.
Notes
What size tart tin should I use?
This recipe will fit either a 9-inch round tart tin or a 14x5 rectangle tin. You can also make it in individual tart tins if preferred.How many does the recipe serve?
The tart will serve between 10 and 12 slices, or make 6 individual tarts.How should I store the tart?
The tart should be stored in an air-tight container at room temperature.How long with the tart keep for?
If stored correctly the tart will keep for up to 5 days, but is best eaten in 3 days.Can I freeze the tart?
Yes! You can either freeze the pastry case on its own when it is baked and cooled, or you can freeze the complete tart. Make sure that the tart is fully cooled before freezing and wrap it well. Although the tart to fully defrost before eating.Nutrition
Serving: 1sliceCalories: 427kcalCarbohydrates: 51gProtein: 5gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 70mgSodium: 145mgPotassium: 196mgFiber: 4gSugar: 28gVitamin A: 485IUVitamin C: 1mgCalcium: 48mgIron: 3mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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