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Easter Recipes, Recipes

Easter Desserts – Chocolate Egg Baked Tart

baked chocolate egg tart

This baked chocolate egg tart is very indulgent; you won’t need a big piece to satisfy a chocolate craving!

easter egg divider

Chocolate Egg Baked Tart

Ingredients

For the base

  • 80g butter, softened
  • 40g golden caster sugar
  • 120g self-raising flour

For the filling

  • 75g butter
  • 100g dark chocolate (70% cocoa)
  • 75g golden caster sugar
  • 50g plain flour
  • 4 large eggs, beaten
  • 2 x 80g bags of chocolate eggs (we used Galaxy Golden Eggs)

Crème fraîche, to serve

    Method

    1. For the shortbread base, beat the butter and sugar together until light and creamy, then mix in the flour.
    2. Press the dough into the base of a 20-21cm tart tin and put in the fridge for 20 mins to harden.
    3. Heat oven to 180C/160C fan/ gas 4.
    4. Prick the base all over with a fork and bake in the centre of the oven for 15 mins until lightly golden.
    5. Melt the butter and chocolate together in a saucepan over a low heat.
    6. Once melted, stir in the sugar and flour, then gradually beat in the eggs.
    7. Pour the filling over the base and cover the top with chocolate eggs.
    8. Return to the oven and bake for 12-15 mins or until the filling is just set at the edges but the centre is still shiny and a bit wobbly.
    9. Remove from the oven and put in the fridge to chill.
    10. To release from the tin, warm the sides with a hot dishcloth for a couple of minutes.
    11. Serve with crème fraîche.

    Can be made a day ahead and kept in the tin overnight.

    drawing of an Easter basket full of Easter eggs

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    Easter Recipes

    Easter Desserts – Millionaire’s Squares

    Millionaire's squares header

    Ant’s never been keen on millionaire’s squares because it’s too sweet for him. The kids’ and I have no such problem!

    easter egg divider

    Millionaire’s Squares

    Millionaire's Squares

    Ingredients

    • 100g unsalted butter
    • 100g dark chocolate, chopped into small pieces
    • 100g marshmallows (vegetarian, if needed)
    • 125g crispy rice cereal

    For the caramel layer

    • 397g can condensed milk
    • 100g unsalted butter
    • 100g light brown soft sugar

    For the topping

    • 300g white chocolate, broken into pieces
    • a mixture of food colouring gels (we used pink, yellow, green and blue)
    • mini chocolate eggs, to decorate (optional)

    Method

    1. Line a 20cm square cake tin with baking parchment.
    2. Tip the butter, dark chocolate and marshmallows into a saucepan over low heat and warm for 2-3 minutes, stirring occasionally until melted together. Watch closely to ensure the mixture doesn’t catch.
    3. Remove from the heat and leave to cool for a few minutes.
    4. Tip the cereal into a large bowl and pour over the warm melted chocolate mixture.
    5. Stir well with a silicone spatula until all the cereal is coated.
    6. Tip the mixture into the prepared tin and use the back of a spoon to press it firmly into the base and sides.
    7. Put in the fridge while you prepare the caramel layer.
    8. For the caramel, pour the condensed milk into a deep saucepan along with the butter and sugar.
    9. Warm over low heat, stirring with a spatula until the butter has melted.
    10. Turn the heat up to medium and simmer for 5-10 minutes until the mixture thickens and turns golden – when it’s ready, a line should form when you run your spatula along the base of the pan. (Don’t worry if there are some darker specks, just keep stirring the caramel so it doesn’t burn.)
    11. Pour the caramel over the cereal base and smooth the surface. Chill for at least 1 hr until set.
    12. Melt the white chocolate in a heatproof bowl in the microwave in 5-second blasts (about 1-2 mins total), stirring halfway through.
    13. Divide the melted chocolate between five bowls.
    14. Leave one bowl plain, then colour the remaining four bowls with a few drops of food colouring each.
    15. If the chocolate starts to set as you’re mixing in the colours, return it to the microwave for about 30 seconds.
    16. Alternately spoon dollops of the coloured and plain white chocolate over the set caramel layer.
    17. Shake the tin gently until the surface is smooth.
    18. Use a skewer to swirl the chocolate to create a marbled effect, then scatter over the chocolate eggs and chill for 1 hr until set.
    19. Remove from the tin and cut into nine larger or 16 smaller squares.
    Easter bunny

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    Easter Recipes, Recipes

    Easter Desserts – Carrot Cake

    Easter carrot cake

    This Easter carrot cake is so delicious I had to send half of it to my daughter and her family to stop me from eating it all! It’s moist and very tasty. The frosting has just the right amount of sweetness which compliments the slightly spicy flavour of the cake.

    easter egg divider

    Easter Carrot Cake

    Easter carrot cake
    Easter Carrot Cake

    Ingredients

    • 75ml vegetable oil, plus extra for the tin
    • 75g natural yogurt
    • 3 large eggs
    • 1 tsp vanilla extract
    • 200g self-raising flour
    • 250g light muscovado sugar
    • 2 tsp ground cinnamon
    • ½ teaspoon ground nutmeg
    • 200g carrots (about three), grated
    • 100g sultanas or raisins
    • 100g pistachios, finely chopped
    • Pinch of salt

    For the icing

    • 100g slightly salted butter, softened
    • 200g icing sugar
    • 100g full-fat cream cheese
    • 100g fondant icing
    • orange food colouring
    • Green food colouring

    Method

    1. Heat oven to 180C/160C fan/gas 4.
    2. Oil and line a 900g loaf tin with baking parchment.
    3. Whisk the oil, yogurt, eggs and vanilla in a jug.
    4. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl.
    5. Break up any lumps of sugar, shaking the bowl a few times to bring them to the surface.
    6. Add the wet ingredients to the dry, along with the carrots, raisins and half the pistachios.
    7. Mix well to combine, then scrape into the tin.
    8. Bake for 1 hr 10 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 minutes, then check again.
    9. Leave to cool in the tin.
    10. To make the icing, beat the butter and sugar together until smooth.
    11. Add half the cream cheese and beat again, then add the rest and beat well.
    12. Remove the cake from the tin and spread the icing thickly on top.
    13. Scatter with some of the remaining pistachios.
    14. Dye ¾ of the fondant orange by kneading in a drop of food colouring. Roll into little carrot shapes.
    15. Dye the rest of the fondant green and make the little carrot tops.
    16. Wet the top of the fondant carrots to make them sticky and attach the tops of the carrots.
    17. Leave to dry for an hour or so.
    18. Sprinkle the rest of the pistachios over the iced cake.
    19. Top the cake with the carrots, then serve.

    Will keep in the fridge for up to five days (eat at room temperature).

    drawing of an Easter basket full of Easter eggs

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    Easter Recipes, Recipes

    Easter Gifts – Easter Fudge

    easter fudge header

    The only thing that makes this fudge, Easter fudge, is the mini eggs that decorate the top! The fudge is so delicious as it is, no other flavourings were needed.

    Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women’s colleges of the time. Fudge can come in a variety of flavorings depending on the region or country it was made; popular flavors include fruit, nut, chocolate and caramel. Fudge is often bought as a gift from a gift shop in tourist areas and attractions.

    https://en.wikipedia.org/wiki/Fudge
    easter egg divider

    Easter Fudge

    Makes 20-30 pieces depending on how big or small you want them!

    Ingredients

    • 397g can condensed milk
    • 500g soft light brown sugar
    • 125g unsalted butter
    • 150ml whole milk
    • 150g mini chocolate eggs

    Method

    1. Line a 20cm square brownie tin with baking parchment.
    2. Tip all the ingredients, except the mini chocolate eggs, into a saucepan set over a low heat. Stir gently until all of the sugar has melted.
    3. Turn up the heat and simmer for 10-15 mins, scraping the bottom of the pan regularly until the mixture reaches 115C on a sugar thermometer. If you don’t have a sugar thermometer, drop a teaspoon of mixture into a small bowl of cold water – if it’s ready, it will form a soft ball that can be easily flattened.
    4. Remove the fudge mixture from the heat and leave to cool for 5 mins.
    5. Use a wooden spoon to beat the mixture for another 5 mins.
    6. Roughly chop 100g of the mini chocolate eggs and tip these into the fudge mixture, then stir until evenly combined.
    7. Tip the fudge mixture into the prepared tin, smoothing the surface and pushing it into the corners using a rubber spatula.
    8. Scatter over the remaining mini chocolate eggs, then leave at room temperature until completely firm and set.
    9. Turn out onto a chopping board and cut into 20-30 squares before serving.
    Easter bunny

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    Easter Recipes, Recipes

    Easter Gifts – Easter Cookies

    Easter biscuits header

    We bought some cute Easter biscuit stamps/cutters from Temu and some coloured icing pens to decorate these Easter biscuits with. However, they look just as nice without any decoration, if you prefer.

    easter egg divider

    Easter Biscuits

    easter biscuits
    Easter biscuits

    Ingredients

    • 300g plain flour, plus extra for dusting
    • 150g white caster sugar
    • 150g slightly salted butter, chopped
    • 1 large egg
    • 2 tsp vanilla extract or vanilla bean paste

    Method

    1. Weigh the flour and sugar in a bowl then add the butter.
    2. Rub everything together with your fingertips until the mixture resembles wet sand and no lumps of butter are left.
    3. Beat the egg with the vanilla and add to the bowl.
    4. Mix briefly with a cutlery knife to combine, then use your hands to knead the dough together
    5. Don’t overwork the dough, or the biscuits will be tough.
    6. Shape into a disc, then wrap in cling film and chill for at least 15 mins.
    7. Heat oven to 180C/160C fan/gas 4 then line two baking sheets with baking parchment.
    8. Use some plain flour to dust your surface then split the dough in half.
    9. Roll one half until it’s the thickness of a £1 coin.
    10. Use Easter-shaped biscuit cutters to cut out as many biscuits as you can and put them on the baking trays.
    11. Repeat until you’ve used all the dough.
    12. Bake for 12-15 minutes until the pale gold then transfer to a cooling rack.
    13. Let cool completely before decorating or just eat them as is!

    The biscuits will keep for up to 5 days if kept in an airtight container.

    Easter bunny

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    Easter Gifts – Easter Bark Recipe

    easter bark

    Chocolate bark is one of the easiest and most fun recipes you can make with children. It can get messy, don’t me wrong, but isn’t that just all part of the fun?!
    You can decorate it to match any occasion and we decorated our Easter bark using sweets, marshmallows and little wafer edible flowers.

    easter bark
    Easter Bark
    easter egg divider

    Easter Bark

    easter bark in a rabbit shaped serving bowl

    Ingredients

    • 200g milk chocolate
    • 200g white chocolate
    • Assorted sweets, edible wafer flowers and marshmallows to decorate

    Method

    1. Break the milk chocolate into a microwavable bowl and microwave in 10-second increments until all the chocolate has melted.
    2. Put the milk chocolate to one side and repeat with the white chocolate.
    3. Line a baking tray with non-stick parchment paper and pour the milk chocolate onto the tray. Spread it out a little to your desired shape.
    4. Drizzle white chocolate over the milk chocolate making patterns on the milk chocolate. Using a cocktail stick or bamboo skewer, swirl the white chocolate some more until you like the design.
    5. Decorate with marshmallows, wafer flowers and sweets.
    6. Put the tray into the fridge and leave until set. The time will depend on how thick your chocolate layer is.
    7. When set, either break into chunks or use a knife to roughly chop.
    drawing of an Easter basket full of Easter eggs

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    Easter Drinks – Easter Egg Hot Chocolate

    easter egg hot chocolate

    If your children are anything like mine, there will be a leftover Easter egg or two in the cupboards or the fridge for days, sometimes weeks after Easter is over.
    We have a big family and they used to get lots of eggs so we always had to find other ways of using the chocolate. One of my favourites is to make a delicious easter egg hot chocolate with squirty cream and marshmallows!

    easter egg divider

    Easter Egg Hot Chocolate

    easter egg hot chocolate

    Serves 1

    Ingredients

    • 200ml milk
    • ½ tbsp cocoa powder
    • 100g hollow chocolate egg of your choice, broken into small pieces
    • Squirty cream
    • Mini eggs and mini marshmallows for the topping
    • Chocolate sauce to drizzle

    Method

    1. Heat the milk and cocoa powder in a pan until it starts bubbling around the edges.
    2. Add the broken chocolate to the pan and stir until melted.
    3. Pour into your chosen mug and top with the squirty cream, mini eggs and marshmallows.
    4. Drizzle the chocolate sauce over the toppings and enjoy!

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    Easter Drinks – Cadbury Creme Egg Martini

    cadbury creme egg cocktail

    For some, (the super wonderful husband!) Cadbury creme eggs are too sickly sweet. For others, (me!) they’re just the right amount of sweetness and I couldn’t wait to try this Cadbury creme egg martini!

    easter egg divider

    Cadbury Creme Egg Martini

    Serves 2

    Ingredients

    • 45g milk chocolate
    • 3 tbsp condensed milk
    • Yellow and red food colouring
    • 60ml single cream
    • 70ml creme de cacao
    • 40ml vodka or gin
    • Soda water
    • Ice
    • 1 Cadbury creme egg, halved lengthwise

    Method

    1. In a small bowl (big enough to fit the rim of the cocktail glass), break up the milk chocolate and microwave in 10-second increments. Stir and repeat until the chocolate has melted. It usually takes around 30 seconds.
    2. Dip the rim of the cocktail glasses into the chocolate, giving them a good thick coating. Put them in the fridge until needed.
    3. Put the condensed milk into another small bowl and add a drop of yellow food colour and a tiny amount of red food colouring. You’re aiming for an egg yolk orange colour.
    4. Split between the 2 glasses so it looks like there’s egg yolk at the bottom.
    5. Put the cream, creme de cacao and vodka into a cocktail shaker and fill with ice.
    6. Shake vigorously until the outside of the shaker is very cold then strain into the cocktail glasses.
    7. Top up with the soda water.
    8. Skewer each chocolate egg half with a cocktail skewer and place one on the rim of each cocktail glass.
    9. Enjoy!

    Original recipe from Delish

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    Easter Recipes, Recipes

    Easter Drinks – Chick-tini Cocktail

    Chick-tini cocktail

    This Chick-tini cocktail is deliciously creamy and the added marshmallow Easter chick makes it a fun cocktail to serve on the Easter weekend.

    easter egg divider

    Chick-tini Cocktail

    Serves 1

    Ingredients

    • 1 tbsp Sugar syrup and extra for the glass
    • 1 tbsp pink sugar sprinkles
    • 1 tbsp desiccated coconut
    • 45 ml marshmallow vodka
    • 15 ml grenadine
    • 30 g whipped cream
    • 1 marshmallow Easter chick

    Method

    1. Mix the pink sugar and coconut then put them on a small plate.
    2. Put some sugar syrup on another small plate and then dip the rim of the glass in the syrup.
    3. Dip the rim in the pink sugar and coconut mixture.
    4. Fill a cocktail shaker with ice and add the sugar syrup, marshmallow vodka, grenadine and whipped cream.
    5. Put the lid on and shake well until the outside of the shaker is very cold, usually about 20 seconds.
    6. Strain into the glass Add the Easter chick marshmallow and serve.

    Original recipe from Delish

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    Easter Recipes, Recipes

    Easter Drinks – Mini Egg Martini

    mini egg martini header

    This Cadbury mini egg martini is a quick and simple cocktail that I’m sure everyone will enjoy.

    easter egg divider

    Cadbury Mini Egg Martini

    Cadbury mini egg martini

    Serves 1

    Ingredients

    • 25g Cadbury mini eggs
    • 1 tsp runny honey
    • 25ml creme de cacao
    • 25ml Baileys
    • 50ml vodka
    • Ice

    Method

    1. Crush the mini eggs in a pestle and mortar and tip onto a plate.
    2. Brush the rim of the glass with the honey using a pastry brush then dip the rim of the glass into the crushed mini eggs. Make sure the whole rim has crushed eggs stuck to it.
    3. Put the glass in the fridge while you mix the cocktail.
    4. Put the creme de cacao, vodka and Baileys in a cocktail shaker and add a handful of ice.
    5. Shake until the outside of the shaker is really cold then strain into your cocktail glass.
    6. Drink and enjoy!

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