Chocolate Caramel Mini Egg Tart

Crush the shortbread until it is a crumb-like texture.

Melt your butter and pour this along with the crushed shortbread into a bowl and mix.

Spoon the mixture into a loose bottom tart tin, using the back of the spoon to press the mixture into the bottom and sides of the tin as even and flat as possible.  Chill in the fridge for 30 minutes to an hour.  While the base is chilling, the filling can be made.

To make the chocolate ganache, slice the dark and milk chocolate finely and place in a heat-proof bowl.  

In a small saucepan, heat the cream and butter on a gentle heat until the butter is melted and the cream is about to reach boiling point.  Pour this onto the chopped chocolate and leave for 5 minutes without stirring, then mix until combined smooth and fully melted.

Remove the base from the fridge.  Briefly mix the caramel in the tin to loosen and add a pinch of salt if desired.  Pour this onto the base and spread evenly.

Then pour the chocolate ganache on top and also spread evenly.

Add the mini eggs (whole and crushed) onto the ganache and chill until the ganache is set.

To eat, remove from the fridge slightly earlier than you want to eat it to make it easier to cut through the chocolate.