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Parve
Easy
50 Minutes
Diets 
I’ve said it before and I’ll say it again; nine times out of ten, my preference is to focus my energy on the main event, and dessert is the least of my concerns. But this “recipe” is literally three ingredients and easy enough to delegate out, even to other non-dessert makers.
1 box store-bought cookie dough, such as Kineret Chocolate Chip Cookie Dough
8 ounces (225 grams) semi-sweet chocolate
12 ounces (355 milliliters) parve whipping cream, divided
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Spray a tart pan or pie plate with cooking spray and press the cookie dough into it and up around edges. Bake for 30–40 minutes or until done.
Remove from oven and use a spoon or 1/4-cup measure to press down the center of the tart and up on the sides, making it a tart shell with sides.
Melt the chocolate with two tablespoons whipping cream in a microwave or over a double boiler. Beat remaining whipping cream and fold in the melted chocolate mixture. Spoon or pipe mousse into the tart shell.
Refrigerate for at least one hour before serving.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger and Michal Frischman
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the cookies in kineret are preformed so do you thaw them out and how long and then do you form the pie crust and you say put on bottom and sides and bake and then form the crust wont the crust be too hard to form up the sides once it is baked
Hi, I would defrost them for 5-10 minutes just so that they are soft enough to press them together and form the crust. When the cookies come straight out of the oven they should still be very soft and hot and you can do it but make sure it’s immediately after you take then out.