Easter Chocolate Tart – White Chocolate Easter Tart

If you are looking for a shower stopper of a dessert you will love this easy White Chocolate Easter Tart. This easy mini egg tart is so tasty and perfect for all your Easter events, you can never have too many Easter pastries and this white chocolate tart recipe UK will be sure to become a firm favourite at your table.

You can’t have enough chocolate! So you have to try this white chocolate Easter tart. It’s light, creamy and delicious. The mini eggs make for beautiful (and tasty) decoration. It can be whipped up quickly for an Easter gathering. To make it even easier you can always use a pre-made pastry shell too.

Why you’ll love this White Chocolate Mini Egg Tart recipe

This mini egg chocolate tart is fun for the whole family. As everyone can be involved in making or decorating.

You can decorate it at the destination or before you leave as it travels well and is perfect to share at family parties and get-togethers. You can easily reduce the effort by buying pre-made pastry shells from the supermarket and making this mini egg chocolate tart a no-bake Easter tart!

Top Questions

Can I use shop-bought pastry?
What cream can I use for a chocolate tart?
What is the best white chocolate to use for a white chocolate tart?
Why is my chocolate tart runny?

Ingredients

For the full recipe and instructions scroll to the bottom of the page for the recipe card.

MINI EGGS

This recipe for a white chocolate Easter tart calls for just a handful of mini eggs to stud the top with. They are the best chocolate chips and pair so well with white chocolate and whipped cream.

WHITE CHOCOLATE

Chocolate ganache is cream and chocolate and you get different outcomes depending on the ratio of cream to chocolate. For this mini egg tart recipe, you want an almost 1:1 ratio. Due to the high chocolate content, I would recommend picking really delicious white chocolate.

SHORTCRUST PASTRY

Shortcrust pastry is the best option for this Easter truffle tart. It makes a strong and sturdy case that can hold the chocolate perfectly as it sets. It’s also easier to slice without the whole tart flaking apart like it would if it was puff pastry.

How to make white chocolate Easter tart – step by step

• Preheat the oven to 180ºC / 356ºF / Gas mark 4.
• Roll out (or unwrap) the pastry. Line the tart tin with the shortcrust pastry. Cut off the excess pastry.
• Using a fork gently poke the pastry. Add a piece of greaseproof paper / parchment paper to the tart and fill with ceramic baking beans or dried pasta to hold the paper in place and stop the pastry from losing it’s shape in the oven.
• Bake then remove the paper and baking beans. Place back in the oven for another few minutes until golden brown. Remove and allow to cool.
• Break up the white chocolate pieces and add them to a bowl and add the 2 teaspoons of butter. (Plus the vanilla if you want to.)
• In a pan warm up the double cream until it starts to bubble. Do not let it boil! It will take a few minutes. Don’t leave unattended and keep stirring.
• Pour the cream over the top and slowly mix together until everything is melted and mixed together.
• Take the tart case and pour the white chocolate mixture in. Place in the fridge and leave until set.

Decorating the white chocolate Easter tart

• When the Easter chocolate tart is set you can start the decorating. Whisk the double cream until stiff. Place it in a piping bag with star nozzle. Pipe the cream on to the tart.
• Cut the white chocolate on the diagonal to make white chocolate shards. Sprinkle them over the tart and piped cream.
• Stud the tart with mini eggs and it’s ready to serve.

White Chocolate Easter Tart Top Tips

• Use a shop bought tart case for ease and to speed up making this chocolate Easter tart.

• Make sure you take your pastry out the fridge 20 minutes before you intend to start baking. This will make it much easier to work with.

• Be sure to leave your self some mini eggs, making a white chocolate mini egg tart is hard work an you might need some snacks along the way!

Serving Suggestions

Enjoy fresh with friends and family.

This Easter truffle tart pairs wonderfully with this limoncello and gin cocktail. It is fresh light and the perfect spring dessert drink.

You can also add fresh summer berries to this white chocolate Easter tart. Strawberries and raspberries go so well with white chocolate that chopping a few and decorating the top with them wouldn’t go a miss.

Although this is a white chocolate tart recipe UK there are measurements below for American measurements too.

Easter Pastry

I adore pastry and when making something delicious for Easter it has to be an Easter pastry treat. A chocolate Easter tart can be made with a shortcrust pastry base or if you want to make it all no-bake you can use a biscuit base too.

Equipment

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Baking Tin – this makes a 33cm rectangle-shaped tart but you can also use an 8″ round tin.

Wooden spoon

Electric whisk or hand whisk to whisk the beautiful whipped cream topping.

A knife and chopping board for making the white chocolate shards. You can use a grater but there is lest risk of hurting yourself if you carefully cut the chocolate on the diagonal.

Storing / Making ahead of time options

This white chocolate mini egg tart is best eaten on the day of baking. You’ll enjoy it most if fresh, especially with the whipped cream. You do not want your whipped cream to melt so keep it somewhere cool.

If you are travelling with this Easter truffle cake then I would suggest decorating it when you arrive at your destination. Otherwise, someone might end up with a whipped cream facial!

Transporting tip – the best way to transport the tart is in the tin you made it in.

Substitutions and variations

ROUND TARTS

This Easter truffle tart is equivalent to an 8inch round tart, so if you prefer a more traditional looking tart then use a round tin.

I love the long rectangle shape as it looks lovely placed along the centre of the table after dinner.

MINI CHOCOLATE TARTS

Alternatively, if you want something cute and that all the children can be involved in, bake this mini egg tart in a cupcake tin.

You can use a bunch of mini Easter white chocolate tarts that everyone can decorate on their own! If you like this idea you should also check out my Individual Mini Egg Cheesecakes

White Chocolate Easter Tart FAQS

Can I use shop-bought pastry?

Yes you can use shop-bought pastry for this white chocolate tart!

I used shop-bought short crust pastry for this mini egg tart. It is so much more convenient and reduces the time you are away in the kitchen when you could be with friends and family.

If you want to make your own pastry then I would love to know your go-to recipe in the comments below.

What cream can I use for a chocolate tart?

Double cream is the best cream to use for a chocolate tart.

I use heavy/ double cream to create a light and fluff chocolate layer and I use it on top for the decoration too. It just has a higher fat content so your mini egg tart will be a little heavier and more luxurious.

What is the best white chocolate to use for a white chocolate tart?

There is no best white chocolate to use in a chocolate tart. Just use your favourite! I love Milky Bar for its sweet taste but you could always use more luxury chocolate like the Hotel Chocolat White cholate slab. I often use Supermarket own-brand white eating chocolate.

Not a fan of white chocolate? Then use a rich dark chocolate or sweet milk chocolate. If you are feeling really fancy you could use all 3 and make a triple chocolate mini egg tart.

Why is my chocolate tart runny?

A chocolate tart will often stay runny if it has not been left to set for long enough. You should leave your chocolate tart in the fridge for at least an hour depending on how large your chocolate tart is.

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Recipe

Mini Egg Tart – Easy White Chocolate Tart

Sisley White

If you are looking for a shower stopper of a dessert you will love this easy White Chocolate Tart. This easy mini egg tart is so tasty and perfect for all your Easter events, you can never have too many Easter pastries and this white chocolate tart recipe UK will be sure to become a firm favourite at your table.

5 from 12 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Fridge setting time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Bakes, Dessert, Pudding, Sweet Treats

Cuisine British, English, International

Servings 12 large portions

Calories 485 kcal

Equipment

• Kitchen Scales
• Rolling Pin
• Saucepan
• Spatula
• Mixing bowl
• 8-inch round tart dish (or 33cm rectangular tart tin)
• ceramic baking beans
• Greaseproof paper / Baking parchment
• Piping bag
• Star nozzle
• Knife
• Chopping board

Ingredients

 

1x2x3x

• 300 g shortcrust pastry (I used ready made from the supermarket)
• 300 grams white chocolate
• 250 ml double cream / heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract (optional)

Decoration

• 200 ml double cream
• 100 g white chocolate
• 200 grams mini eggs

Instructions

 

• Remove the pastry from the fridge and allow to get up to room temperature.
• Preheat the oven to 180ºC / 356ºF / Gas mark 4.
• Roll out (or unwrap) the 300g of shortcrust pastry. Line the tart tin with the shortcrust pastry. Cut off the excess pastry.
• Using a fork gently poke the pastry. Add a piece of greasepoof paper / parchment paper to the tart and fill with ceramic baking beans or dried pasta to hold the paper in place and stop the pastry from losing it's shape in the oven.
• Bake for 8 minutes and remove the paper and baking beans. Place back in the oven for another 5-8 minutes until golden brown. Remove and allow to cool.
  
• Break up the 300g white chocolate pieces and add them to a bowl and add the 2 teaspoons of butter. (Plus the vanilla if you want to.)
• In a pan warm up the double cream until it starts to bubble. Do not let it boil. It will take a few minutes. Don't leave unattended as keep stirring.
• Pour the cream over the top and slowly mix together until everything is melted and mixed together.
  
• Take the tart case and pour the white chocolate mixture in. Place in the fridge and leave until set.
  

Decorating the white chocolate Easter tart

• When the tart is set you can start the decorating. Whisk the double cream until stiff. Place it in a piping bag with star nozzle. Pipe the cream on to the tart.
  
• Cut the white chocolate on the diagnoal to make white chocolate shards. Sprinkle them over the tart and piped cream.
• Stud the tart with mini eggs and it's ready to serve.
  

Video

Notes

• You can make your own shortcrust pastry, get the pastry ready to use from the supermarket but you could also use a pastry tart ready from the supermarket if you want to make this tart completly oven free and no bake.
• The mini egg tart will last for up to 3 days. Store in an air tight container or covered in the fridge.

Nutrition

Calories: 485kcalCarbohydrates: 44gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 57mgSodium: 174mgPotassium: 151mgFiber: 1gSugar: 30gVitamin A: 662IUVitamin C: 1mgCalcium: 129mgIron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword chocolate tart, easter tart, mini egg easter tart, mini egg tart, mini eggs, tart, white chocolate, white chocolate tart

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