Crème de Cacao Mousse Tart: A Chocoholic's Dream

Instructions:

1. Combine dry ingredients for the chocolate shortbread crust in a food processor or bowl.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Add egg yolks and ice water; pulse/mix until dough just comes together.
4. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
5. Roll out dough on a lightly floured surface.
6. Press into tart pan, trim edges, and prick bottom with a fork.
7. Chill for 15 minutes.
8. Preheat oven to 350°F (175°C).
9. Line crust with parchment paper and fill with pie weights or dried beans.
10. Bake for 15 minutes.
11. Remove weights and paper; bake for another 5-10 minutes, until golden brown.
12. Let cool completely.
13. Melt chocolate, heavy cream, and butter in a double boiler or heatproof bowl over simmering water, stirring until smooth.
14. Remove from heat and stir in crème de cacao.
15. In a separate bowl, whisk egg yolks and 2 tablespoons of sugar until pale and thick.
16. Temper the egg yolks by slowly whisking a small amount of the warm chocolate mixture into the yolks, then pour the yolk mixture into the remaining chocolate.
17. In a clean bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and beat until stiff, glossy peaks form.
18. Gently fold one-third of the egg whites into the chocolate mixture to lighten it.
19. Gently fold in the remaining egg whites until just combined.
20. Pour the chocolate mousse into the cooled tart shell.
21. Smooth the top.
22. Chill for at least 4 hours, or preferably overnight, until set.
23. Garnish with chocolate shavings, fresh raspberries, and/or cocoa powder (optional).
24. Serve chilled.