Tarte mousse au chocolat

Mix the flour with the sugar and a pinch of salt and knead the butter with cool fingers.

Knead the egg yolk into a smooth and smooth dough. Pack in foil and leave to rest for about 30 minutes.

Preheat the oven to 180 ° C. Roll out the dough into a piece of 1/2 cm thick and cover the molds. Prick holes in the bottom and cook the bottom of the oven in about 20 minutes until done.

Allow to cool and remove the bottoms from the molds. Melt the chocolate with the butter au bain-marie until smooth. Let cool slightly.

Beat the egg yolks one by one and add some liqueur if necessary.

Beat the egg whites stiffly with a pinch of salt and gently spoon the egg white through the chocolate mixture.

Spread the mousse over the cake bottom and leave to set in the refrigerator.

Delicious with whipped cream or crème fraîche, sprinkled with cocoa.