A no-bake tart that uses a ready-made chocolate cookie crust as its base. Press it flat, fill it with a simple mousse, top it with whipped cream, and you have dessert for dinner without heating the kitchen.

Serves 2. 15 minutes, 15 at the stove.

About 1110 calories a serving, 12 g protein, 49 g carbohydrate, 97 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Place the chocolate cookie pie crust on a plate or shallow dish. If it is domed, press it gently flat with the bottom of a measuring cup so it holds filling.
2. Melt 3 tablespoons of butter in a small pot over low heat. Add 1 egg yolk (save the white for another use) and a pinch of salt, whisking constantly until the mixture is pale and thick, about 2 minutes. Remove from heat and let cool to room temperature while you whip the cream.
3. Pour 1 cup of heavy cream into a bowl and whip it with a whisk or mixer until stiff peaks form, about 3 minutes.3 min
4. Fold the cooled egg mixture gently into the whipped cream until no streaks remain. Spoon this mousse into the cookie crust, spreading it level. Dust the top with 2 tablespoons of unsweetened cocoa powder using a sifter or fine strainer.
5. Chill until ready to serve, at least 5 minutes or up to 4 hours.5 min

Note Use pasteurized eggs if you prefer to skip warming the yolk. Leftovers keep covered in the fridge for two days. Serve with coffee or cold milk.