Easter Chocolate Tart

Name: Easter Chocolate Tart
Ingredients: 1/2 pound cookies coconut; 1/2 cup butter melted, plus 10 tbsp softened; 7 ounces dark chocolate chopped; 1/2 cup heavy cream; 2 eggs; 2 egg yolks; 1/3 cup sugar; mini chocolate eggs to decorate; cocoa powder for dusting

9 ingredients

4 steps

Ingredients

1/2 pound cookies coconut
1/2 cup butter melted, plus 10 tbsp softened
7 ounces dark chocolate chopped
1/2 cup heavy cream
2 eggs
2 egg yolks
1/3 cup sugar
mini chocolate eggs to decorate
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.