Chocolate Easter Tart

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.