1. Preheat your oven to 350°F or 180°C.

2. In a large mixing bowl cream the butter and sugar until they become light and fluffy.

3. Beat in the egg whites until they are well combined with the butter and sugar mixture.

4. In a separate bowl whisk together the flour, cocoa powder, and baking powder.

5. Gradually add the dry ingredients to the wet ingredients mixing until a smooth dough forms.

6. Press the dough into a tart pan with a removable bottom.

7. Bake for 20-25 minutes or until the edges are set.

8. Allow the crust to cool completely.

9. In a separate bowl whip the heavy cream until stiff peaks form.

10. Fold in the vanilla sugar and set it aside.

11. Melt the chocolate in a double boiler or in the microwave in 30-second increments stirring between each interval until smooth.

12. Spread the melted chocolate over the cooled tart crust.

13. Top with the whipped cream and garnish with fresh raspberries Easter eggs and marzipan chicks.

14. Refrigerate for at least 30 minutes before serving.