Easter Chocolate Tart

• 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

1. Preheat oven to 350u0b0F. 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.

coconut cookies, butter, chocolate, heavy cream, eggs, egg yolks, sugar, chocolate eggs, cocoa

Taken from recipes-plus.com/api/v2.0/recipes/23536 (may not work)