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This salted caramel Mini Eggs tart is rich, chocolatey and completely no-bake. Perfect for Easter.

Why You’ll Love This Salted Caramel Mini Eggs Tart

If you’re after an easy Easter dessert that looks impressive but is incredibly simple to make, this salted caramel mini eggs tart is exactly what you need. It’s completely no-bake, loaded with Mini Eggs, and it delivers the perfect balance of textures and flavours in every bite.

With a buttery Oreo biscuit base, a generous layer of thick salted caramel, and a rich chocolate ganache topping, this tart is pure indulgence. Topped off with crunchy mini eggs, it’s also fun, festive, and ideal for sharing with family and friends.

What Makes This Recipe So Special?

Firstly, it’s completely no-bake, which means no oven required and minimal fuss. Secondly, it’s made with only six ingredients, which are all available at most supermarkets. Most importantly, though, it’s utterly delicious.

The salted caramel pairs beautifully with the dark chocolate ganache, creating a smooth, slightly salty contrast to the sweet Oreo base. On top of that, the crunch of mini eggs adds both texture and a pop of colour, making this dessert perfect for Easter celebrations.

Whether you’re hosting a gathering or just want something chocolatey to enjoy during the Easter weekend, this tart is always a winner.

Equipment You’ll Need

Before we get into the recipe, here’s a quick list of what you’ll need to make this no-bake tart:

9” (23cm) loose-bottom tart tin or pie dish – Makes removing and slicing easier.
Mixing bowls – One for the base and another for making the ganache.
Food processor or rolling pin – To crush the Oreos.
Metal spoon – To press down the base and smooth the layers.
Microwave-safe jug or saucepan – For heating the cream for the ganache.

Ingredients for Salted Caramel Mini Eggs Tart

Base:

350g Oreos (about 31 cookies), crushed
125g (½ cup + 1 tbsp) unsalted butter, melted

Filling:

250g (¾ cup + 1 tbsp) thick ready-made salted caramel sauce (I use Sainsbury’s taste the difference salted caramel sauce, but most supermarkets do their own version)

Topping:

230g (8 oz) dark chocolate, chopped
280ml (1 ⅙ cups) double cream (heavy cream)
150g (5.3 oz) mini eggs, halved or crushed slightly

How to Make Salted Caramel Mini Eggs Tart

Step 1: Prepare the Oreo Base

Start by crushing your Oreos into fine crumbs using a food processor, or place them in a zip-lock bag and crush them with a rolling pin.

Pour the crushed Oreos into a mixing bowl, then add the melted butter. Stir until the crumbs are fully coated and the texture resembles wet sand.

Press the mixture into your 9” (23cm) loose-bottom tart tin, using the back of a spoon to create an even base and press the crumbs slightly up the sides of the tin.

Place the base in the fridge to while you prepare the filling and the ganache.

Step 2: Add the Salted Caramel Layer

Once the base has set, remove it from the fridge and pour the salted caramel sauce over the top.

Using the back of a spoon, spread the caramel evenly across the base. Make sure it reaches the edges and forms a nice, smooth layer.

Return the tart to the fridge while you make the ganache.

Step 3: Make the Chocolate Ganache

Chop the dark chocolate into small pieces and place it in a heatproof bowl.

In a small saucepan or microwave-safe jug, heat the double cream until it just begins to simmer – but do not let it boil.

Pour the hot cream over the chocolate and let it sit for 2 minutes. This allows the chocolate to melt gently without splitting.

After resting, stir the ganache slowly using a spoon until it becomes smooth and glossy.

Let the ganache cool for 5–10 minutes. It should be pourable but not too runny.

Step 4: Assemble the Tart

Gently pour the ganache evenly over the caramel layer in the tart. Use the back of a spoon to smooth it out to the edges.

At this stage, let the ganache sit at room temperature for 10–15 minutes before adding the mini eggs. This helps to stop them from sinking into the ganache.

Once the ganache has slightly thickened, press the mini eggs gently into the surface. You can use whole mini eggs or crush them slightly for a rustic finish.

Step 5: Chill the Tart

Place the tart in the fridge and allow it to set for at least 2 hours, or until the ganache is firm to the touch.

Once set, carefully remove the tart from the tin and place it on a serving plate. Slice and enjoy!

Why This Tart Is Perfect for Easter

This no-bake mini eggs tart makes the perfect Easter dessert. It’s chocolatey, easy to prepare ahead of time, and always impresses guests.

Because it uses mini eggs, it also adds a playful, Easter look to your dessert table. You can even swap in Easter chocolates of your choice depending on what you have available.

Tips for the Best No-Bake Tart

Use a loose-bottom tin – This makes it much easier to remove the tart once it’s set.
Don’t rush the chilling time – For the best texture, allow the tart to chill for at least 2 hours.
Let the ganache cool slightly – This stops the mini eggs from sinking and keeps your tart looking neat.
Crush the mini eggs carefully – try crushing them with a bag and rolling pin of the flat blade of a knife
Use a hot knife for slicing the tart – This gives you cleaner slices without dragging the ganache.

Storage Advice

Store the tart in an airtight container in the fridge for up to 5 days. It’s best enjoyed chilled, but you can leave it at room temperature for 10–15 minutes before serving for a softer texture.

Although you could freeze this tart, the mini eggs may lose their colour or become soft after thawing, so it’s best enjoyed fresh from the fridge.

Serving Suggestions

This salted caramel mini eggs tart is delicious on its own, but you can serve it with:

A dollop of whipped cream or vanilla ice cream
A drizzle of extra salted caramel
A scattering of crushed Oreos or chocolate curls on top

Other Recipes to Try

If you loved this salted caramel mini eggs tart, you might also enjoy these from fitwafflekitchen.com:

Mini Egg NYC Cookies – Soft and thick NYC style cookies packed with Mini Eggs, perfect for Easter.
Mini No-Bake Mini Egg Cheesecakes – Easy, creamy, 6-ingredients, and perfect for Easter too!

Both are great make-ahead options and perfect for chocolate lovers.

Follow Me for More Easy Recipes

For more easy, no-bake desserts and indulgent sweet bakes, don’t forget to follow me on:
Instagram – @fitwafflekitchen and @fitwaffle
TikTok – @fitwaffle
YouTube – @fitwafflekitchen
Pinterest – fitwaffle

Salted Caramel Mini Eggs Tart

This salted caramel Mini Eggs tart is rich, chocolatey, and completely no-bake. Perfect for Easter.

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: chocolate, Mini Eggs, oreo, Pie, Salted Caramel, Tart

Prep Time: 40

Chill Time: 2

Total Time: 2 40

Servings:

Ingredients

For the Base:

350 g Oreos about 31 cookies, crushed
125 g ½ cup + 1 tbsp unsalted butter, melted

For the Filling:

250 g ¾ cup + 1 tbsp thick ready-made salted caramel sauce (I use Sainsbury's taste the difference salted caramel sauce, but most supermarkets do their own version)

For the Topping:

230 g 8 oz dark chocolate, chopped
280 ml 1 ⅙ cups double cream (heavy cream)
150 g 5.3 oz mini eggs, halved or crushed slightly

Instructions

Step 1: Prepare the Oreo Base

Start by crushing your Oreos into fine crumbs using a food processor, or place them in a zip-lock bag and crush them with a rolling pin.
Pour the crushed Oreos into a mixing bowl, then add the melted butter. Stir until the crumbs are fully coated and the texture resembles wet sand.
Press the mixture into your 9” (23cm) loose-bottom tart tin, using the back of a spoon to create an even base and press the crumbs slightly up the sides of the tin.
Place the base in the fridge to while you prepare the filling and the ganache.

Step 2: Add the Salted Caramel Layer

Once the base has set, remove it from the fridge and pour the salted caramel sauce over the top.
Using the back of a spoon, spread the caramel evenly across the base. Make sure it reaches the edges and forms a nice, smooth layer.
Return the tart to the fridge while you make the ganache.

Step 3: Make the Chocolate Ganache

Chop the dark chocolate into small pieces and place it in a heatproof bowl.
In a small saucepan or microwave-safe jug, heat the double cream until it just begins to simmer – but do not let it boil.
Pour the hot cream over the chocolate and let it sit for 2 minutes. This allows the chocolate to melt gently without splitting.
After resting, stir the ganache slowly using a spoon until it becomes smooth and glossy.
Let the ganache cool for 5–10 minutes. It should be pourable but not too runny.

Step 4: Assemble the Tart

Gently pour the ganache evenly over the caramel layer in the tart. Use the back of a spoon to smooth it out to the edges.
At this stage, let the ganache sit at room temperature for 10–15 minutes before adding the mini eggs. This helps to stop them from sinking into the ganache.
Once the ganache has slightly thickened, press the mini eggs gently into the surface. You can use whole mini eggs or crush them slightly for a rustic finish.

Step 5: Chill the Tart

Place the tart in the fridge and allow it to set for at least 2 hours, or until the ganache is firm to the touch.
Once set, carefully remove the tart from the tin and place it on a serving plate. Slice and enjoy!