Salted Caramel Mini Eggs Tart
This decadent Chocolate Caramel Easter Tart features a buttery, crumbly crust filled with a luscious caramel layer and topped with silky smooth chocolate ganache. Decorated with pastel mini Easter eggs and a sprinkle of flaky sea salt, this stunning dessert is perfect for any Easter celebration. The balance of rich chocolate, sweet caramel, and crunchy crust creates an indulgent treat that’s sure to impress!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs or digestive biscuit crumbs
- 6 tbsp unsalted butter melted
- ¼ cup granulated sugar
For the Caramel Filling:
- 1 cup granulated sugar
- ½ cup heavy cream
- 4 tbsp unsalted butter
- ¼ tsp sea salt
For the Chocolate Ganache:
- 8 oz dark chocolate finely chopped
- ¾ cup heavy cream
- 1 tbsp unsalted butter
For Decoration:
- Mini chocolate Easter eggs
- Flaky sea salt
- Powdered sugar optional
Instructions
- Step 1: Prepare the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into a tart pan and bake for 8-10 minutes until golden.
- Let the crust cool completely before adding the filling.
- Step 2: Make the Caramel Filling
- In a saucepan over medium heat, melt sugar while stirring continuously until it turns amber.
- Slowly whisk in the heavy cream (careful—it will bubble up).
- Stir in butter and sea salt until smooth.
- Pour the caramel over the cooled crust and refrigerate for 30 minutes.
- Step 3: Prepare the Chocolate Ganache
- Heat the heavy cream until steaming but not boiling.
- Pour over the chopped chocolate and let sit for 2 minutes.
- Add butter and whisk until smooth.
- Pour ganache over the caramel layer and spread evenly.
- Step 4: Decorate and Serve
- Arrange mini Easter eggs on top and sprinkle with flaky sea salt.
- Refrigerate until set (about 1 hour).
- Dust with powdered sugar if desired, slice, and enjoy!
Notes
- Make Ahead: This tart can be made up to 2 days in advance. Keep refrigerated until ready to serve.
- Crust Substitute: Use crushed Oreos for a chocolatey twist!
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.