200 g mini chocolate easter eggs (or speckled eggs), for decoration
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.