Easter Chocolate Tart - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F. Grease a shallow 8 1/2-inch fluted tart pan with removable base. Place on a baking tray.
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.
Combine chocolate, cream and softened butter in a medium saucepan. Cook and stir over low heat until chocolate is melted. Cool 5 minutes.
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.