Salty Chocolate Ganache Easter Tart

Serves Preparation Cooking Difficulty
8 40 min 10 min Capable Cook
  • 2x packets of Fantastic Rice Crackers – Original
  • 4 tbsp Dutch cocoa powder or cacao
  • 150g unsalted butter, melted
Ganache Filling
  • 1 cup heavy cream
  • 50g butter, cut into small pieces
  • 170g bittersweet chocolate, coarsely chopped
  • 170g milk chocolate, coarsely chopped
  • 1 tsp sea salt flakes
To Garnish
  • Chocolate Easter eggs, whole and crushed
Tap for method
  1. Step 1

    To make the crust, pulse the Fantastic Rice Crackers with the cocoa powder in a food processor until finely ground. Add melted butter and mix until combined and moistened.

  2. Step 2

    Press the crumb mixture onto the bottom and up the sides of a 23cm flan tin with removable base (or any sized tin with a removable base).

  3. Step 3

    Chill the tart base for 30 minutes to firm up before adding the filling.

  4. Step 4

    To make the filling, in a medium sized saucepan, heat the heavy cream and butter and bring to the boil.

  5. Step 5

    Remove from heat, add the chopped chocolate and sea salt flakes and let stand for 1-2 minutes.

  6. Step 6

    Using a rubber spatula, stir mixture until the chocolate is melted and the mixture is smooth and shiny.

  7. Step 7

    Pour mixture over chilled crust and refrigerate for at least 4 hours or overnight to set.

  8. Step 8

    Decorate with chocolate Easter eggs. *Note: Tart will keep, covered well, for up to 4-5 days in the fridge.

Tap for ingredients
Product Options

Sign up for to receive the latest recipes and promotions straight to your inbox.

  • This field is for validation purposes and should be left unchanged.