Easter Chocolate Tart

This festive Easter chocolate tart features a buttery homemade crust, the no-bake ganache filling, all topped with mini chocolate eggs and shaved chocolate. It's the perfect dessert for spring holidays, brunch, or anytime you’re craving a decadent dessert. You will also love my Easter chocolate cake.

 

Recipe Highlights: Why This Chocolate Tart Deserves a Spot on Your Easter Table

• Creamy, No-Bake Ganache Filling is made by gently melting chopped dark chocolate (60%) with heavy cream, then stirring in butter, vanilla, a pinch of salt, and either cream cheese or mascarpone.
• Mini Chocolate Eggs = Instant Easter Vibes: Topping the tart with mini chocolate eggs (such as Cadbury mini eggs) and shaved chocolate transforms this into a true Easter centerpiece—festive, fun, and way more exciting than your average chocolate pie.
• A Make-Ahead Dream: With a crust you can chill overnight and a filling that sets in the fridge, this tart is super make-ahead friendly—perfect for spring holidays when you're juggling a million things for brunch, dinner, and dessert.

How to make Easter Chocolate Tart

• Ingredients: This recipe is a bit detailed, so I've included plenty of step-by-step photos to help guide you through! The full recipe, with ingredient amounts and instructions, is in the card below - the recipe below is just an overview with helpful step-by-step photos. The photo below shows every single ingredient you’ll need—grab a screenshot for your shopping list!

How to make Easter Chocolate Tart

• Let's make a tart crust dough: pulse together all-purpose flour, almond flour, sugar, and salt in a food processor. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add an egg and pulse just until the dough begins to form clumps.

• Chill the crust: Turn the dough out onto plastic wrap, chill for 30 minutes (or overnight), then roll it out and press into a 9-inch tart pan.
• Bake the crust: Prick the bottom with a fork, line with parchment, and fill with pie weights. Bake at 375°F for 10 minutes, remove the weights, and bake 10–15 minutes more until golden. Let cool completely.

• Now, make a ganache filling: melt chopped chocolate with heavy cream over low heat, stirring until smooth. Remove from heat and stir in butter, vanilla, and a pinch of salt. While still warm, whisk in cream cheese or mascarpone until silky.

• Time to decorate: Pour the chocolate ganache filling into the cooled crust and refrigerate for at least 3 hours until set. For a festive finish, top with mini eggs and shaved chocolate—if you decorate after about an hour of chilling, the ganache will still be soft enough for everything to stick nicely.

What’s the best chocolate to use for the ganache filling?

Use good-quality semi-sweet or dark chocolate (around 60–70% cacao). I’ve had the best luck with chocolate bars rather than chocolate chips, since they melt more smoothly. I find that bar chocolate melts more evenly and has a smoother texture, which helps create a glossy, velvety ganache. In contrast, dhocolate chips often contain stabilizers to help them retain their shape when baking, which can cause them to melt unevenly and result in a grainier texture. I’ve also found that bar chocolate is usually of higher quality than chocolate chips, which gives my ganache a richer, more complex flavor.

What can I use instead of mini eggs for decorating?

Get creative! Try pastel M&Ms, chopped chocolate, fresh berries, pastel sprinkles, shredded coconut, or candied edible flowers. You can also go elegant with piped whipped cream, dusted cocoa powder, or chocolate shavings or curls. You can use fun little cake toppers like bunnies, chicks, or carrots. Fresh edible flowers like pansies, violets, or lavender will bring a beautiful, natural touch to your Easter chocolate tart. You can also use candied orange slices or lemon slices.

Storage & Make-Ahead Instructions

• Fridge: Once the chocolate tart is fully set and decorated, cover it loosely with plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 4–5 days. For the best texture, let it sit at room temperature for about 15–20 minutes before serving so the ganache softens slightly.
• I don't recommend freezing this tart, as the ganache will lose its smooth, creamy texture.The ganache can get grainy or separate when thawed.
• Make-Ahead: I usually make the crust and ganache filling a day ahead, refrigerate it overnight, and decorate it the next day. Just wait to add the mini eggs and chocolate shavings until the ganache is partially set (after about only 1 hour in the fridge). This way, the filling will still be slightly soft, making it easier for the decorations to stick.

More Easter Desserts

• Blueberry Lemon Cake
• Chocolate Hot Cross Buns (an Easter classic in the UK, Australia, New Zealand, and Ireland)
• Raspberry Lemon Cake
• Blueberry Lemon Bread with Lemon Glaze

5 from 1 vote

Easter Chocolate Tart

This festive Easter chocolate tart features a buttery homemade crust, the no-bake ganache filling, all topped with mini chocolate eggs and shaved chocolate. It's the perfect dessert for spring holidays, brunch, or anytime you’re craving a decadent dessert.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Chill Time 3 hours hrs

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Calories per serving 612 kcal

Author: Julia

Ingredients

For the Crust:

• 1 ½ cup all-purpose flour 180 grams
• 3 tablespoons almond flour 22 grams
• ¼ cup granulated sugar 50 grams
• ¼ teaspoon salt 1 gram
• ½ cup unsalted butter cold and cubed (113 grams)
• 1 large egg

For the No-Bake Chocolate Filling:

• 1 cup heavy cream 300 milliliters
• 10 ounces bittersweet or semisweet chocolate I used 60%, chopped (285 grams)
• 3 tablespoons unsalted butter 45 grams
• 1 teaspoon pure vanilla extract 5 milliliters
• ⅓ cup cream cheese or mascarpone cheese
• Pinch salt

For Topping:

• 1 cup Cadbury Mini Eggs or similar (150 grams)
• shaved chocolate optional

US Customary - Metric

Instructions 

Make and Bake the Crust:

• In a food processor, combine the all-purpose flour, almond flour, sugar, and salt. Pulse 2–3 times to mix.
• Add cold, cubed butter and pulse about 10 times, or until the mixture resembles coarse crumbs with pea-sized bits of butter.
• Add the whole egg and pulse just until the dough starts to come together in clumps (don’t overprocess).
• Turn dough onto a piece of plastic wrap.
• Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface. Press into a 9-inch tart pan, trimming any excess. Prick bottom with a fork. Wrap with plastic foil and chill for 30 minutes or overnight.
• Line crust with parchment paper and fill with pie weights or dry beans. Bake for 10 minutes, remove weights, and bake 10-15 minutes more until golden. Let cool completely.

Make the No-Bake Chocolate Ganache Filling:

• In a heavy-bottomed saucepan, combine the heavy cream and chopped chocolate over low to medium-low heat. Stir constantly until the chocolate is completely melted and mixture is smooth. Remove from the heat as soon as all chocolate is melted.
• Add the butter and stir until melted and fully incorporated.
• Stir in the vanilla extract and a pinch of salt.
• While the mixture is still warm, add the cream cheese or mascarpone. Whisk until fully smooth and creamy.
• Pour the filling into the cooled tart shell and smooth the top.
• Refrigerate for at least 3 hours, or until fully set.

Decorate:

• Once the ganache is set, top with mini eggs and shaved chocolate. I recommend decorating after refrigerating for one hour—this way, the filling will still be slightly soft, making it easier for the decorations to stick

Notes

• Use a heavy-bottomed saucepan for melting chocolate: This will ensure your chocolate won’t heat up to fast. Always use low to medium-low heat and stir constantly.
• Room temperature cream cheese/mascarpone: Softened cream cheese or mascarpone will melt more easily into the warm chocolate mixture, preventing lumps.
• Chill the tart shell well before baking: This helps prevent shrinkage and keeps the crust tender and crisp.
• For a clean cut: Dip your knife in hot water and wipe clean between slices.
• Almond flour substitute: use all-purpose flour in the same amount.
• Chocolate options: Use a mix of bittersweet and milk chocolate for a sweeter filling.
• No tart pan:  Use a 9-inch pie dish with straight sides, or press into the bottom of a springform pan for easier release.

Nutrition

Nutrition Information

Easter Chocolate Tart

Amount per Serving

Calories

612

% Daily Value*

Fat

 

44

g

68

%

Saturated Fat

 

26

g

163

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

10

g

Cholesterol

 

91

mg

30

%

Sodium

 

119

mg

5

%

Potassium

 

225

mg

6

%

Carbohydrates

 

50

g

17

%

Fiber

 

3

g

13

%

Sugar

 

30

g

33

%

Protein

 

8

g

16

%

Vitamin A

 

942

IU

19

%

Vitamin C

 

1

mg

1

%

Calcium

 

103

mg

10

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword easter chocolate tart

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