WATCH: This giant Easter egg was made with the equivalent of 844 chocolate bars

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Chocolate and Easter egg fridge tart

none Grease an 18 cm loose-bottom cake tin with non-stick cooking spray. For the crust, place the biscuits in a food processor and blend until fine. Stir in the melted butter and press the biscuit mixture into the prepared tin. Refrigerate for 10 minutes.

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