About This White Chocolate & Cadbury Soft Fondant Center Eggs Tart Recipe

Are you a fan of Cadbury chocolate eggs? Then this white chocolate and Cadbury soft fondant center eggs tart is calling your name!

This recipe takes your favorite Easter egg and turns it into a delicious dessert. Don’t let the fancy name fool you — this tart is easy to make and only requires a few simple ingredients.

A sweet shortcrust pastry crust is filled with a creamy white chocolate ganache and topped with shards of Cadbury chocolate eggs. Yum!

And, if you’re a white chocolate lover, you won’t be able to resist this tart. The rich white chocolate pairs perfectly with the gooey sweet filling of the eggs, making each bite a delicious treat. It’s sweet, rich, and sure to be a hit with your friends and family.

The combination of the crunchy shell and the gooey center creates an exciting texture and gives a pop of color to every slice. It’s definitely a showstopper for any Easter celebration or sweet tooth gathering. Trust me — this decadent dessert will have everyone asking for seconds and thirds!

Plus, it’s way more impressive than just slicing open a few candy eggs and plopping them on top of some store-bought graham cracker crust.

So, put aside those traditional Easter sweets and give this unique twist on a classic candy a try. Your taste buds will thank you for it. Just be sure to save me a slice!

What You Need for This White Chocolate & Cadbury Soft Fondant Center Eggs Tart Recipe

Ingredient Notes

• Flour: I have used plain/all-purpose flour.
• Butter: I like to use unsalted butter so that I can control the salt quantity. The butter must be cold and cut into cubes.
• Water: Make sure the water is cold; otherwise, it will melt the butter.
• Egg: It helps to bind all the ingredients of the crust together.
• Chocolate: I have used white chocolate that has a sweet, buttery flavor with hints of vanilla and fresh milk.
• Cream: It helps to make the chocolate ganache rich and smooth.
• Chocolate Eggs: I have used mini Cadbury soft fondant center eggs that are cold and split in half lengthwise.

Ingredient Substitutions

• White Chocolate: I like to use white chocolate for this tart, but it can be substituted with dark chocolate if you wish. I have used chocolate buttons, but you can also use normal chocolate broken into smaller pieces.
• Mini Cadbury Soft Fondant Center Eggs: They can be substituted with any other type of mini chocolate eggs that have a creamy center.

FAQs

How can I store this white chocolate & Cadbury soft fondant center eggs tart?

If you are going to eat the tart an hour or two after it is ready, you can keep it at room temperature. If you plan on eating it the next day, then it is better to keep it in the fridge.

How long will this white chocolate & Cadbury soft fondant center eggs tart keep?

This tart is best eaten on the day it is made, but it will keep well in the refrigerator for up to three days.

Print Recipe

White Chocolate & Cadbury Soft Fondant Center Eggs Tart

Author: Ribana Hategan

Cooking Method: Baking

Cuisine: British

Courses: Desserts

Difficulty: Beginner Prep Time 10 min Cook Time 30 min Rest Time 90 min Total Time 2 hrs 10 mins

Description

The rich white chocolate pairs perfectly with the gooey sweet filling of the eggs, making each bite of this white chocolate & Cadbury soft fondant center eggs tart a delicious treat.

Yield: 1 tart

Ingredients

Servings

For the pastry crust:

• 1 egg
• 250 g / 8.8 oz. / 1 ½ cups + 1 tbsp flour
• 125 g / 4.4 oz. / ½ cup butter, cold and cut into cubes
• 1 teaspoon cold water
• A pinch of salt

For the filling:

• 300 g / 10.6 oz. / 2 cups white chocolate
• 75 ml / 2.5 oz. / ⅓ cup cream
• 3-4 mini Cadbury soft fondant center eggs, cold and split in half lengthways

How To Make White Chocolate & Cadbury Soft Fondant Center Eggs Tart Step By Step

1. Start by making the pastry. In a large bowl, add the flour, salt, and cold butter cubes, and use your fingertips to swiftly rub in until the mixture resembles fine crumbs.

   

   

2. Slightly beat the egg, then add it to the mixture with a teaspoon of cold water. If the dough is too dry, add a little bit more cold water.

   

3. Work the dough just enough to form a ball, wrap it in clingfilm, and place it in the fridge to chill for about 30 minutes.

   

4. Preheat the oven to 180℃ / 350℉, roll out the chilled pastry, and mold it into a 23 cm / 9 inches loose bottom fluted flan pan that’s greased with a little bit of butter.

   

   

5. Blind bake the pastry crust by covering it with parchment paper and filling it with baking beans. Bake it for 15 minutes or until the crust is brown around the edges.

   

6. Remove the parchment paper with the baking beans. Using a fork, prick some holes into the bottom of the crust, and bake for another 12 to 15 minutes. Leave the crust to cool completely.

   

7. To prepare the white chocolate ganache, gently heat the cream in a saucepan. Then, remove it from the heat and add the white chocolate, stirring until it is completely melted.

   

8. Pour the white chocolate ganache into the cooled crust and smooth it over with the back of a spoon.

   

9. Place the halved chocolate eggs, filling side up, on top of the white chocolate ganache, pushing them gently down, so the cut edge is level with the top of the ganache. Leave it to set for about 1 hour, then enjoy!

   

   

Note

• If you don’t have baking beans, you can also use dry beans to blind-bake your tart.
• The tart will need approximately one hour to set before it can be served.