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.
300gshortcrust pastry(I used ready made from the supermarket)
300gramswhite chocolate
250mldouble cream / heavy cream
2tablespoonsunsalted butter
1teaspoonvanilla extract(optional)
Decoration
200mldouble cream
100gwhite chocolate
200gramsmini 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.