Easter Brownie Tarts
These Easter Chocolate Brownie Tarts are the perfect mix of cute and indulgent : crisp buttery shells (made with my upside-down tin method) filled with a rich, fudgy chocolate walnut brownie centre. Topped with the sweetest Easter pastry cookies, they’re simple to make yet look so special 🤎🐣✨
Yields: ~ 16-18 tarts approx.
Ingredients
Tart Shell & Cookie Dough (Upside-Down Method):
200g unsalted butter, softened
150g icing sugar
40g ground almonds
60g cornstarch
70g whole egg (approx. 2 small eggs, whisked)
340g all-purpose flour
Chocolate Brownie Filling:
120g dark chocolate
70g unsalted butter
90g granulated sugar
2 eggs
70g plain flour
10g cocoa powder
2g baking powder
60g walnuts, toasted & chopped
Instructions
Cream butter and icing sugar until light and smooth. Mix in ground almonds and cornstarch. Add the egg and mix well, then gradually add the flour until a soft dough forms.
Roll the dough between two sheets of parchment to ~3mm thickness. Freeze for 20–30 minutes until firm.
Cut 8cm scalloped circle cookie cutter and place them over the outside of a muffin tin, centering each one.
Bake at 160°C for 12–15 minutes until lightly golden. Let cool on the tin before removing (they will be baked again later, so don’t overbake).
Use remaining dough and mini cutters to create Easter shapes. Bake at 160°C for 3–5 minutes until just set. Set aside.
Toast walnuts at 160°C for 10 minutes, then chop.
Melt dark chocolate and butter together (microwave in 20–30 second intervals, stirring until smooth). Mix in sugar, then eggs. Fold in flour, cocoa powder, and baking powder. Stir in chopped walnuts.Fill each tart shell almost to the top with brownie batter. Decorate and arrange with the baked Easter cookies on top.
Bake at 160°C for about 12-15 minutes until the brownie is set but still fudgy.
Allow to cool before removing. Enjoy that crisp shell + rich fudgy centre 🤎
.