EASTER COOKIE CHOCOLATE TART

EASTER COOKIE CHOCOLATE TART

philipbrown
Meet the showstopper for your Easter entertaining, our Easter Cookie Chocolate Tart. With a cookie base and a chocolate-y filling, this tasty tart will disappear in minutes đŸ˜‹
prep time
40 MINUTES, PLUS COOLING
cooking time
30 MINUTES
servings
12
total time
70 MINUTES, PLUS COOLING

Equipment

  • Oven

  • Baking tray

  • Baking paper

  • Tart tin

  • Saucepan & stove

  • Fridge for setting

Ingredients

  • 2 rolls Aunty Kath’s Hot Cross Bun Cookie Dough

  • 300ml double cream

  • 2 tbsp caster sugar

  • Sea salt flakes

  • 400g milk chocolate, chopped

  • 90g butter

  • 100ml milk

  • Pastel chocolate eggs, to decorate

Instructions

1
Preheat oven to 165ºC and grease a 26cm loose-bottom tart tin.
2
Between 2 pieces of baking paper press your cookie logs together and roll the dough to 3mm thick. Line the tart tin with your cookie dough and roll any leftovers into balls about the size of a 20 cent coin. Arrange these on a lined baking tray.
3
Bake the tart case and extra mini cookies for 30 mins until golden (remove the mini cookies after 20 mins). When done, you'll notice the cookie dough is puffed up. Use a round cake tin to press down the inside of the base and also compact the edges to the sides of the pan.
4
Allow the cookie tart to cool completely before removing from the tin.
5
Meanwhile, combine the cream, sugar and a pinch of salt in a medium saucepan and bring to a simmer. Remove from heat, add chocolate and butter and mix until the chocolate has melted. Stir in the milk.
6
Pour the mixture into the cooled cookie case and refrigerate for 2 hours until set. Decorate with mini cookies and pastel chocolate eggs before serving up for the whole family to enjoy!