This tart can be made a day ahead. Bring to room temperature before serving then dust with cocoa before serving.
- 250g choc ripple biscuits, finely crushed
- 80g butter, melted
- 300g good quality dark chocolate, chopped
- 300ml thickened cream
- 2 eggs
- 1 teaspoon vanilla extract
Preheat oven to 180C (160C fan forced). Combine crushed biscuits and melted butter in a bowl. Press evenly into the base and halfway up the sides of a deep 24cm fluted loose bottom flan tin. Chill while preparing filling.
Place chocolate into a heatproof bowl. Bring cream to the boil in a saucepan then pour over the chocolate. Stand for 5 min then stir until melted and smooth. Whisk eggs with vanilla and season with a pinch of salt. Stir quickly into the melted chocolate.
Pour filling over biscuit crust and place onto a baking tray. Bake in the oven for 20-25 min or until set but still wobbly in the centre. Allow to cool completely. Decorate with chocolate eggs and dust with cocoa. Serve with a dollop of cream if desired.