Easter is an exciting time for baking. So much awesome pancake, chocolate, hot cross bun and Easter baking inspiration. Not to mention delicious Mini Eggs and Creme Eggs hitting the shelves ready to be devoured. And that can only mean one thing... Creme Egg baking recipes! It's no secret the Bakewell is my all time favourite dessert, so here it is with an Easter twist! (Plus - a generous helping of Nutella!)
♥ Shortcrust pasty, or 200g ready rolled shortcrust. For gluten free, see my gluten free pastry recipe.
♥ 125g unsalted butter, melted on a low heat
♥ 100g caster sugar
♥ 25g light brown sugar
♥ One free range egg
♥ 125g ground almonds
♥ 2 tsp good quality cocoa powder
♥ Three Creme Eggs
♥ 25g flaked almonds
Step one. Blind bake the pastry in a 20cm tart tin on 180 degrees for 15 minutes. You do this by covering in baking paper and then baking beans or rice.
Step two. Meanwhile, make the frangipane by combining the melted butter, sugar, egg, almonds and cocoa powder.
Step three. When the tart case is ready from the oven, allow to cool slightly but keep the oven on 180 degrees c. Smooth a layer of Nutella evenly on the base.
Step four. Secondly, smooth over the chocolate frangipane mix.
Step five. Slice the Creme Eggs in half and distribute on the top of the tart. Scatter with flaked almonds.
Step six. Bake for a further 30 minutes, checking and turning half way. Cool completely and enjoy!
Have you tried any Creme Egg baking recipes this Easter? There are some fantastic ones about, including Kerry Cooks' Chocolate Caramel Shortbread and Taming Twins' Creme Egg Cheesecake, My Sugar Coated Life's Creme Egg Brownies, My Fussy Eater's Creme Egg Mug Cake, Baking Queen's Creme Egg Ganache Tart and Fab Food For All's Creme Egg Chocolate Brownies.
Not to mention egg-cellent Easter recipes such as Tin & Thyme's Spicy Chocolate and Orange Easter Bundt and a Hazelnut Easter Egg Cake from Recipes From a Pantry!
All together now... Drool.