For the base
80g butter, softened
40g golden caster sugar
120g self-raising flour
For the filling
100g dark chocolate (70% cocoa)
75g golden caster sugar
50g plain flour
4 large eggs, beaten
2 x 80g bags of Galaxy Golden Eggs
crème fraîche, to serve
For the shortbread base, beat the butter and sugar together until light and creamy, then mix in the flour. Press the dough into the base of a 20-21cm tart tin and put in the fridge for 20 mins to harden.
Heat oven to 180C/160C fan/ gas 4. Prick the base all over with a fork and bake in the centre of the oven for 15 mins until lightly golden.
Meanwhile, melt the butter and chocolate together in a saucepan over a low heat. Once melted, stir in the sugar and flour, then gradually beat in the eggs. Pour the filling over the base and cover the top in Golden Eggs. Return to the oven and bake for 12-15 mins or until the filling is just set at the edges but the centre is still shiny and a bit wobbly. Remove from the oven and put in the fridge to chill. Can be made a day ahead and kept in the tin overnight. To release from the tin, warm the sides with a hot dishcloth for a couple of mins. Serve with crème fra îche.
332 kcals • fat 20g • saturates 11g • carbs 31g • sugars 20g • fibre 1g • protein 6g • salt 0.4g