Easter eggs in meringue form
Chocolate Truffle Tart
First I made some chocolate shortbread. Metric this time.
260 g plain flour
All rubbed together (I used the food processor).
I pressed this mixture into a tart tin and baked it for 25 mins at 180°c/160°c fan oven
When it was cool I melted a 200g bar of chocolate, then beat in half a pint of cream and a tablespoon of rum.
I poured this mixture into the tart and put it in the fridge overnight.
Let it come to room temperature before serving otherwise it will be very hard to get out of the tin.
I'm calling it a Rhubellini.
Easter egg hunt
There are still three missing.
And hooray for Green & Blacks Easter eggs which come with no plastic packaging at all.