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.

Course Dessert

Cuisine American

Keyword easter chocolate tart

Prep Time 30

Cook Time 25

Chill Time 3

Total Time 55

Servings slices

Calories 612kcal

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.

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