Easter Chocolate Tart

1. 1

   Preheat oven to 350u00b0F. Grease a shallow 8 1/2-inch fluted tart pan with removable base. Place on a baking tray.

2. 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. 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. 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.

No additional tips available.