Mini Egg Brownie Tart | Recipe

Earlier on in the week I posted up this recipe. As well as making the bark, I also made a chocolate tart and because it is nearing Easter I kept the theme of using mini eggs in the brownie mix. Both recipes were a huge hit and the tart tasted rather delicious {would of tasted better warm!} I have not baked in some time and I really missed it. I thoroughly enjoyed making these two bakes and I am going to take full advantage of the Easter holidays and bake a lot more!




  • 1x large pastry case or 8x small pastry cases
  • 100g dark chocolate
  • 50g butter
  • 125g caster sugar
  • 2 large eggs
  • 30g plain flour
  • 30g cocoa powder
  • 1 pack of Mini Eggs


  1. Preheat oven 180°C/350°F/Gas Mark 4 and place the pastry case on a baking tray.
  2. Melt the dark chocolate on a low heat in the microwave, stirring every now and then until melted. Leave to cool slightly.
  3. In a large mixing bowl add the rest of the ingredients {expect the Mini Eggs} and whisk with an electric hand whisk until combined. Gradually pour in the melted chocolate and combine.
  4. Crush most of the Mini Eggs in a small cellophane bag using a rolling pin. Keep some whole for decorating the tart after it comes out the oven. Sprinkle half into the pastry case.
  5. Pour the brownie mix over the top, filling three quarters of the way. Bake in the oven for 20 mins.
  6. Take out of the oven and sprinkle the other half of the crushed Mini Eggs on top and cover lightly with a sheet of greaseproof paper and bake for a further 5 mins.
  7. Leave to cool and scatter any remaining Mini Eggs on top. Slice and serve.

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