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1
To make the crust, preheat the oven to 375F (190C).
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2
Mix the graham cracker crumbs, butter, and sugar until combined.
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3
Press firmly and evenly in a 9in (23cm) tart pan with a removable bottom.
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4
Bake for about 10 minutes, or until the crust looks set.
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5
Let cool completely on a wire rack.
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6
To make the filling, sprinkle the gelatin over 1/4 cup water and let stand about 5 minutes, until spongy.
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7
Meanwhile, heat the cream in a medium saucepan over medium heat until simmering.
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8
Remove from the heat, add the chocolate and vanilla, and stir until the chocolate melts.
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9
Add the softened gelatin and whisk well until dissolved.
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10
Meanwhile, using an electric mixer, beat the 3 egg yolks with 1/2 cup of the sugar and the salt for about 2 minutes, until the mixture is thick and creamy.
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11
Slowly beat in the chocolate mixture, mixing until well blended.
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12
Cover the bowl with plastic wrap and refrigerate about 15 minutes, or until cool and on the verge of setting.
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13
Beat the egg whites and cream of tartar in a large bowl until soft peaks form.
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14
Beat in the remaining 1/4 cup sugar, one tablespoon at a time, until stiff peaks form.
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15
Remove the chocolate mixture from the refrigerator and beat with the mixer for 2 minutes.
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16
Stir in about one-fourth of the whites, then fold in the remainder.
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17
Spoon the chocolate mixture into the crumb crust and smooth the top.
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18
In a separate bowl, beat the cream with the confectioner's sugar until stiff peaks form.
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19
Swirl the whipped cream over the filling.
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20
Grate additional chocolate over the cream.
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21
Refrigerate for at least 2 hours.
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22
Remove the sides of the pan and serve chilled.
