Instructions: Inside wrapping of Hotel Bar Butter

In large bowl, combine Chocolate Crust Layer ingredients. Mix well. Press into bottom of 9" Springform Pan

For the Butter Layer: Cream Butter and Sugar. Add Egg Yolks, 1 tablespoon Lemon Juice, Rind and Extract. Beat smooth. Add Flour and Baking Powder.

Refrigerate 1/3 of the dough for 1/2 hour for Lattice Top. Press remaining 2/3 Dough slightly smaller than pan, on a lightly floured surface.

Carefully transfer it on top of the Chocolate Crust Layer, lightly pressing into pan and up 1/2 inch on sides of pan. After remaining Dough is chilled, combine Jam, 1 tablespoon Lemon Juice and spread over top of butter layer.

On floured surface, roll out remaining Dough and cut into 5/8 inch wide strips. Arrange in Lattice pattern on top of Tart. Bake at 350 degrees for 40 to 43 minutes. Garnish with dusting of Powdered Sugar and mint leaves.

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