Preheat oven to 350 degrees.
1 can chocolate macaroons
2 tablespoons margarine, melted
Crumble macaroons and mix with margarine. Press into bottom of tart pan. Refrigerate while you make the filling.
1-3/4 cups pareve whip
1 pound semisweet chocolate, broken into pieces
2 large egg yolks
1 tablespoon vanilla
Heat whip and chocolate over low heat, stirring until chocolate melts and mixture is smooth. Stir in egg yolks and vanilla and mix well. Cook over low heat until thick. Pour into the crust and chill for at least 4 hours. (I frequently keep in the freezer until about 1/2 hour before serving)