Combine half and half and 2 tablespoons of sugar in a mixing bowl then stir well.

Heat the mixture in a microwave oven for 1 1/2 to 2 minutes

Put-in sweet and semi-sweet chopped chocolates and vanilla extract then mix thoroughly. You'll know that you are done when the mixture thickens.

Pour-in the mixture on the chocolate cookie pie crust then refrigerate for at least 3 hours.

Pour heavy whipping cream in a mixing bowl then beat until soft peaks forms. Add remaining teaspoon of sugar then continue mixing for a minute. Use an electric hand mixer of an electric stand mixer to make the job easier and faster.

Top the refrigerated chocolate tart with the heavy whipping cream mixture by spreading the mixture gently in the center of the tart.

Garnish with chocolate curls.

Serve. Share and enjoy!