I remember a time when the only egg shaped confectionery available in the shops at Easter came in Cream or Mini format. Nowadays though we seem to be spoilt for choice with a whole smorgasbord of chocolaty treats from Galaxy eggs, Dime bar eggs and Caramel eggs all the way through to the new tiny Cream eggs.
Now most people would be happy to simply eat these as they come but, when confronted by such a varied selection of goodies, my mind instantly turns to ideas for baking overly sweet treats.
Having already managed to squish cream eggs inside doughnuts this year I was left with a conundrum. How could I utilise the overload of egg shaped chocolates in a way which has not been seen before?
Sure, we have all seen the same brownies and cheesecake recipes that do the rounds each and every year but I want to do something new. Something different. Something you could serve to your greedy mates or equally to your picky gran.
I know that some of my bakes can be a little complex with many, many steps needed to make and utilising all manner of strange ingredients such as freeze-dried whatchamacallits and super-heated sugars. I wanted this Easter bake to be easier and quicker. Something you could make with your kids if need be.
So, after much deliberation I have decided on this bad boy. A crumbly sweet almond pastry filled with a gooey chocolate brownie and topped with a whole sweetshops worth of chocolaty treats.
Topping in at well over a billion calories (I would guess), this is a bake best enjoyed in small slices so the 9” tart recipe should feed plenty of people and be the perfect bake for your Easter table.
I have baked this a couple of ways, one with only mini-eggs and one with a variety of other eggs. Don’t let this be a hard and fast rule though. You can put anything you so choose onto the top of this. If your sweet tooth allows then Cola cubes and jelly sweets would work equally well and, if you prefer a salty twist, topping with crushed up pretzels and nuts would be simply divine.
There are no real pitfalls to avoid when making this. As always when working with pastry, keep everything cold and try not to overwork it otherwise you will end up with a tough crust. Blind baking your tart case before adding the brownie filling will prevent the dreaded soggy bottom.
I always prefer to under-cook my brownie if given the choice. No one ever complained about a gooey brownie and, once stored in the fridge, it will achieve a fantastic squidgy quality reminiscent of a fine ganache.
Egg’cellent Chocolate Brownie Tart Recipe
50g unsalted butter
15g ground almonds
40g icing sugar
100g plain flour
1 free range egg yolk
1tbsp ice cold water
100g dark chocolate
50g unsalted butter
125 caster sugar
2 large free range eggs
30g plain flour
30g cocoa powder
Your choice of chocolates, sweets or snacks to decorate.
- To create the pastry, place all the ingredients into a food processor and blend together for 20 seconds (or work the butter into the mix with your fingers until it resembles breadcrumbs).
- Tip the dough onto a clean work surface and gently bring together until a ball of dough is formed. Cover in cling film and place into the fridge for at least half an hour.
- Remove the dough from the fridge and roll out big enough to line a 9” tart tin. Once the tin is lined, place back into the fridge to rest for another 30mins whilst you pre-heat your oven to 180c.
- Prick the base of the tart with a fork before covering with baking paper and dried beans\pasta or baking beads. Place into the oven to bake for 10mins before removing the beans\pasta and baking for another 5mins.
- Remove from the oven and leave to cool for 15mins whilst you make your brownie mix.
- Place all the brownie ingredients into a bowl and mix until smooth. Try not to overwork this too much or you will risk building up to much gluten in the flour which will result in a tough brownie.
- Pour the mix into the pastry case, smooth over and place into the oven for 10mins.
- Remove from the oven and decorate with your choice of toppings. You can take your time over this as brownie if very forgiving.
- Place back into the oven for 5mins to finish cooking. This will not be enough time to completely melt any chocolate toppings so no need to worry about your decoration.
- Remove from the oven and leave to cool for half an hour before placing into the fridge to set completely. This can be eaten whilst still warm although you may want to cook the brownie for a little longer to prevent in running out of the pastry case when cut into.