Easter Chocolate Tart – a delicious recipe with coconut, butter, chocolate, heavy cream, eggs, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. 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.
784
kcal
Calories
59
g
Fat
49
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 pound cookies coconut, 1/2 cup butter melted, plus 10 tbsp softened, 7 ounces dark chocolate chopped, 1/2 cup heavy cream, and more.
Yes, Easter Chocolate Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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