Looking for something a little different for your Easter table? This indulgent tart combines a crunchy Vanajan biscuit and hazelnut base with a rich, creamy Mignon chocolate filling. Easy to make, wonderfully chocolatey and perfect for Easter!
Ingredients
Biscuit base
- 100 g Vanajan Oat Biscuits or Vanajan Traditional Gingerbread Biscuits
- 70 g (approx. 100 ml) ground hazelnuts
- 100 g baking margarine or butter
Mignon filling
- 210 g Mignon eggs (4 × 52 g)
- 100 ml whipping cream
To decorate
- whipping cream
- hazelnuts
- melted chocolate
Instructions
- Line the base of a 22 cm springform tin with baking paper and line the sides with strips of baking paper. Crush the biscuits into fine crumbs using a rolling pin or food processor. Melt the butter and mix with the ground hazelnuts and biscuit crumbs. Press the mixture firmly into the base and about 2 cm up the sides of the tin. Refrigerate while you prepare the filling.
- Peel the Mignon eggs and break the chocolate filling into a saucepan. Add the cream and gently heat, stirring continuously, until the mixture is smooth. Pour over the chilled biscuit base and spread evenly. Gently tap the tin against the worktop to release any air bubbles. Refrigerate overnight, or for at least six hours, until completely set.
- Take the tart out of the fridge 10–15 minutes before serving. Finish with freshly whipped cream or melted chocolate, and sparkle some crushed hazelnuts on top! Enjoy!
