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  • 1 x sheet of shortcrust pastry
  • 250 g dark chocolate, roughly chopped
  • 200 g butter, cubed
  • 6 eggs
  • 80 g caster sugar
  • To serve:
  • 4 chocolate flake bars, broken into pieces
  • 200 g mini chocolate easter eggs (or speckled eggs), for decoration
  • cocoa powder
  • avonmore fresh dessert cream


  • Preheat the oven to 190?C/170?C fan/gas mark 5 and roll out the pastry to line the base and sides of a 26cm loose-bottomed tart tin. Trim off the excess pastry. Freeze the tart for 10 minutes, then line with parchment paper and fill with baking beans.
  • Bake for 10 minutes. Remove the paper and beans and bake for another 10 minutes until the pastry is golden brown
  • Reduce the heat to 180?C/160?C fan/gas mark 4. Melt the chocolate and butter in a bowl over a saucepan of simmering water. When soft, remove it from the heat and stir until smooth.
  • Beat the eggs and sugar in a separate bowl for 3-5 minutes until pale and thick. Beat in the chocolate mixture until combined.
  • Pour the chocolate mixture into the pastry case and bake for 15-18 minutes until just set.
  • Leave to cool completely, then arrange the broken flake pieces around the border and add the mini eggs to resemble a nest. Dust with cocoa powder before serving with Avonmore Fresh Dessert Cream.

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