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1
In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring.
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2
Remove from the heat and beat with a heavy wooden spoon until smooth.
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3
Return to the heat and add the yolks, 1 at a time, beating well after the addition of each.
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4
Remove from the heat and transfer to a large bowl.
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5
In a clean bowl, beat the egg whites until soft peaks start to form.
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6
Add 2 tablespoons of the sugar and beat until stiff.
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7
In a third bowl, beat the cream until it becomes frothy.
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8
Add the remaining 2 tablespoons sugar and the orange liqueur and continue beating until it holds soft peaks.
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9
Fold the egg whites into the chocolate mixture until no white specks appear.
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10
Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
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11
Spoon the mousse into the pre-baked pie shell and smooth the top with a rubber spatula.
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12
Refrigerate until well chilled.
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13
To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.
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14
Cut into wedges and serve.
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15
Sift the flour, sugar, and salt into a large mixing bowl.
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16
Using a pastry blender or your fingers, work in the butter pieces and shortening until the dough begins to come together and form small pea shapes.
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17
Work in the ice water with your fingers until it just comes together, being careful not to over mix.
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18
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan.
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19
Preheat the oven to 400 degrees F.
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20
On a lightly floured surface, roll out the dough to an 11-inch circle.
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21
Transfer to a 10-inch tart pan with a removable bottom and trim any excess from the edges.
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22
Place in the refrigerator for 20 to 30 minutes to rest.
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23
Cover with parchment paper and weight with pie weights.
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24
Bake for 12 to 15 minutes.
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25
Remove the paper and weights and cook until just golden brown, about 15 minutes.
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26
Remove from the oven and cool.
