French Silk Tart is not a French dessert.  The name comes from its silky texture, reminiscent of French silk.  The decadent chocolate, mousse-like filling melts in your mouth.  The Chocolate Shortbread Tart Crust adds crunch, more richness, and pairs beautifully with the creamy filling.  The crust is a simple recipe that does not require a mixer, food processor, or rolling pin.  You simply mix it in a bowl, press it in the pan, and bake.  Since the tart requires a few hours to set up in the refrigerator, it is ideal for making ahead of time. 

This is a traditional French Silk Tart recipe that uses raw eggs.  It was never a problem at D’Amico’s Café, but if this is a concern for you, you can buy pasteurized eggs or easily pasteurize them yourself (see how in the recipe notes).  You can use superfine or granulated sugar.  Superfine sugar is often used to make mousse because it dissolves better, and your filling is less likely to be grainy.  However, if you beat everything according to the recipe, granulated sugar is also acceptable.  Serve each piece with a dollop of whipped cream and garnish with chocolate shavings or curls.   If you plan to serve the tart for guests, the whole tart can be covered in whipped cream and garnished for an elegant presentation.

The recipe for the tart crust is provided at this link Chocolate Shortbread Tart Crust.