French Silk Mousse Tartlets

Prepare two pie crusts per your favorite recipe, or use two refrigerated pie crusts.

Lightly sprinkle flour into the bottom of a tart pans (this will keep your crust from sticking to the bottom of the individual tarts.) On a floured surface, roll out one large Pie Crusts (2) at a time (keep the other pie crust refrigerated). You’ll be cutting three individual tart crusts from each large crust.

Measure your individual tart pans and cut each smaller crust to fit the bottom and up the sides of each individual tart. For a 6-inch tart, you'll need to cut a 7-inch crust.

Working in a circular motion, ease dough into place in each individual tart pan. Trim or shape overhang to ½ inch beyond lip of tart pan. Using your thumb and forefinger, flute and crimp edge of dough evenly around each tart. When crusts are all in pan, cover with plastic and refrigerate for about 15 minutes.

Preheat oven to 425 degrees F (220 degrees C).

In a small bowl, beat Egg (1) and Milk (1 Tbsp) with a fork until frothy. Using a pastry brush, lightly brush the edge of each tart crust with the egg wash.  Poke bottom and sides of each tart shell with a fork.

Cut foil into six 7-inch widths.  Fold and shape foil so that one piece will fit inside each tart shell like this.

Bake tart shells in pre-heated oven for about 8-10 minutes, or until golden brown around the top and sides; remove from oven and allow to cool to room temperature. You will remove the foil inserts right before you fill each tart shell.

Break or chop Dark Chocolate (1 cup) into pieces and melt according to package directions (double boiler or microwave). Stir until melted and smooth.

In a large mixing bowl, pour Chocolate Sweetened Condensed Milk (1 can). Add melted dark chocolate and blend with hand mixer or whisk until well combined.

Add one container of Whipped Topping (7 1/2 cups) at a time, beating with hand mixer until well blended. Pour French Silk Mousse mixture into individual tart shells and smooth top. Chill.

Garnish each tart with Fresh Strawberries (to taste) and Fresh Raspberries (to taste) right before serving.