Description
A delightful no-bake tart with a gluten-free biscuit base, salted caramel, chocolate ganache, & mini eggs—an easy, festive Easter treat!
Ingredients
Scale
For the base:
- 350g gluten-free digestive biscuits (or shortbread)
- 165g butter, melted
For the filling:
- 1 tin of caramel (approx. 397g; store-bought or homemade)
- ½ tsp sea salt (adjust to taste)
- 115g dark chocolate
- 110g milk chocolate
- 40g butter
- 270ml double cream
For the topping:
- Mini eggs
Instructions
- Blitz biscuits into fine crumbs using a food processor, or crush them in a sealed bag with a rolling pin.
- Mix melted butter with crumbs until combined. Press into a 23cm (9-inch) tart tin. Chill for 30 minutes to 1 hour.
- Stir caramel until smooth, mix in sea salt, and spread over the chilled base. Return to the fridge.
- Chop dark and milk chocolate and place in a heatproof bowl.
- Heat double cream and butter in a saucepan until just boiling.
- Pour over chocolate, let sit for 5 minutes, then stir until smooth.
- Spread ganache over caramel layer.
- Decorate with mini eggs (whole or crushed).
- Chill for several hours until set.
- Let sit at room temperature for 20 minutes before serving.
Notes
- Use any gluten-free biscuits for the base.
- Adjust the sea salt in caramel to taste.
- Best served slightly softened from the fridge.
- Prep Time: 1 hour
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Method: No Bake
- Cuisine: British, Easter Treat
