Was it not Christmas just last week? I really can’t even believe that Easter is right around the corner! It seems like winter came and went so quickly this year (not that I’m complaining). Easter has always been one of my favorite holidays. I think it stems from the hide & seek factor of searching for my Easter basket as a kid, but now I just get really excited for ham, deviled eggs, potato salad and lemon cake.
When it comes to Easter candy, I am more of a Royal Dark Cadbury Mini Eggs kind of girl, but I have to acknowledge the fact that most people adore the classic Cadbury Creme Eggs. Matt is one of those people, and for him (and you!) I made this tart. It has the same UBER sweetness of a creme egg, but with slightly darker chocolate and a chocolate graham crust. Which, I think is a total BONUS. Even as someone who is not a huge fan of the original candy, I loved this tart.
Also, I wrote the recipe to serve 8, but honestly it’s so sweet and rich, it will probably serve 16 TBH.
Enjoy and Happy Easter!
- 1⅔ cup chocolate teddy grahams
- 6 Tbsp melted unsalted butter
- 4 Tbsp granulated sugar
- ½ cup heavy whipping cream
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1½ teaspoons strong coffee or espresso
- 1 teaspoon vanilla extract
- ½ cup corn syrup
- ¼ cup butter, softened
- 1 tsp vanilla extract
- 3 cup powdered sugar
- pinch of kosher salt
- 1 Tbsp milk
- yellow food coloring ( I used gel)
- Preheat oven to 350 degrees fahrenheit.
- Crush chocolate teddy grahams into crumbs in a plastic bag with rolling pin or in food processor. Mix with melted butter and sugar and press into lightly sprayed 9 inch tart pan.
- Bake in preheated oven for 10-12 minutes. Allow to cool completely
- Bring cream just to a boil in a small saucepan. Remove from heat.
- Add chocolate; stir until smooth. Stir in coffee and vanilla.
- Cool ganache while you make the filling.
- In a stand mixer, beat the butter and corn syrup together. Add vanilla, powdered sugar, salt and milk. Beat until smooth.
- Remove ⅔ of mixture to separate bowl, beat in several drops of yellow food coloring to remaining mixture.
- Pour half of chocolate ganache in the bottom of the cooled chocolate crust. Refrigerate for 10 minutes to harden slightly. Remove from fridge and spread white layer of filling over the chocolate ganache. Drop yellow layer over the white layer, spreading gently with a knife. Pour remaining melted chocolate ganache over the filling, spreading evenly. Refrigerate until chocolate hardens, about 30 minutes.
- Serve at room temperature and dust with sifted powdered sugar, if desired.