Easter Chocolate Tart

Name: Easter Chocolate Tart
Ingredients: 1/2 lb (8 oz) coconut cookies; 1/2 cup butter, melted, plus 10 tbsp softened; 7 oz dark chocolate, chopped; 1/2 cup heavy cream; 2 None eggs; 2 None egg yolks; 1/3 cup, plus 1 1/2 tbsp sugar; None None Mini chocolate eggs, to decorate; None None Cocoa powder, for dusting

9 ingredients

4 steps

Ingredients

1/2 lb (8 oz) coconut cookies
1/2 cup butter, melted, plus 10 tbsp softened
7 oz dark chocolate, chopped
1/2 cup heavy cream
2 None eggs
2 None egg yolks
1/3 cup, plus 1 1/2 tbsp sugar
None None Mini chocolate eggs, to decorate
None None Cocoa powder, for dusting

Directions

1

Preheat oven to 350°F. Grease a shallow 8 1/2-inch fluted tart pan with removable base. Place on a baking tray.
2

Process cookies to make fine crumbs. Add melted butter, process to combine. Press crumbs firmly over base and sides of prepared tin. Refrigerate until needed.
3

Combine chocolate, cream and softened butter in a medium saucepan. Cook and stir over low heat until chocolate is melted. Cool 5 minutes.
4

Meanwhile, using an electric mixer, beat eggs, yolks and sugar in a small bowl until thick and creamy. Gradually beat in the warm chocolate mixture. Pour into cookie crust. Bake 15 minutes. Cool. Refrigerate for 2 hours or until firm. Decorate with mini chocolate eggs and dust with cocoa powder.