French Silk Mousse Tarts

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

Lightly sprinkle flour into the bottom of tart pans to prevent sticking. On a floured surface, roll out one large pie crust at a time. Cut 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 tart. For a 6-inch tart, cut a 7-inch crust.

Ease dough into place in each tart pan. Trim or shape overhang to ½ inch beyond the lip of the tart pan. Flute and crimp the edge of the dough evenly around each tart. Cover with plastic and refrigerate for about 15 minutes.

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

In a small bowl, beat the egg and milk until frothy. Lightly brush the edge of each tart crust with the egg wash. Poke the bottom and sides of each tart shell with a fork.

Cut foil into six 7-inch widths. Fold and shape foil to fit inside each tart shell.

Bake tart shells in the preheated oven for about 8-10 minutes, or until golden brown. Remove from oven and allow to cool to room temperature. Remove the foil inserts before filling.

Break or chop dark chocolate into pieces and melt according to package directions. Stir until smooth.

In a large mixing bowl, pour chocolate sweetened condensed milk. Add melted dark chocolate and blend until well combined.

Add whipped topping one container at a time, beating until well blended. Pour French Silk Mousse mixture into individual tart shells and smooth the top. Chill.

Garnish each tart with fresh strawberries and raspberries right before serving.