Ingredients:

Tart Crust

1 package Authentic Foods Pie Crust Mix

1 large egg yolk

2 tablespoons cream or non-dairy substitute

4 oz sweet butter or solid shortening cut into small cubes

Chocolate Mousse Filling

1 cup heavy cream

1/2 cup milk

10 ounces chopped dark chocolate or semisweet chocolate

2 tablespoons sugar

1/4 teaspoon salt

1/2 teaspoon Authentic Foods Vanilla Powder

2 large eggs, beaten

1/2 - 1 ounce white chocolate shavings (Optional)

Directions:

lTart Crust

Preheat the oven to 350 degrees Fahrenheit.

In a small bowl, mix the egg yolk and cream; then set aside.  Using an electric mixer, cream the butter or shortening for about 1 minute.  Then mix in the pie crust mix until evenly distributed.  Add the egg mixture and beat at low speed until the dough pulls away from the side of the bowl.  Add an extra tablespoon of cream if necessary.  Remove the dough from the bowl and form it into a ball. 

Place the dough on a silpat baking sheet (if you don’t have a silpat baking sheet, place the dough on wax paper taped onto a hard, flat surface).  Then flatten the dough using your hands.  With a rolling pin, roll from the center of the dough to the edge of the dough with light, even strokes, forming a circle about 14 inches in diameter and about 1/8 inch thick. 

Place an 11 inch tart pan in the center of the dough and flip it with the pie crust dough over (if you have a removable bottom on your tart pan, place the removable bottom on the pie dough, flip it with the tart crust over and place in the full tart pan).  Then fit the dough to the tart pan and trim the edges. 

Place the tart crust in the oven for about 15 minutes.  Then take the tart crust out and let it cool.

Chocolate Mousse Filling

Change the oven temperature to 325 degrees Fahrenheit.

Combine the heavy cream and milk in a medium saucepan over medium heat until it simmers around the edges.  Remove the saucepan from the heat.  Then add the chopped dark chocolate or semisweet chocolate and whisk until the mixture is smooth.  Then mix in the sugar, salt and vanilla until well incorporated.  Finally, add the eggs until fully combined. 

Pour the filling on top of the tart crust.  Bake in the oven for 15 to 20 minutes, or until the filling is set and the surface is glossy.  If there are bubbles or cracks forming on the surface, remove the tart from the oven.  Once the tart has cooled for at least 30 minutes, sprinkle with white chocolate shavings, if desired.