Chocolate Mousse Tart

1. Soften the butter, sieve in powdered sugar and low gluten flour, mix until the dry flour disappears, wrap it in plastic wrap and refrigerate for 30 minutes;

2. Take out the dough and divide it into 2 parts. Use a rolling pin to roll the dough into a layer of more than 2mm;

3. Spread it flat on a tart plate and press it into shape by hand;

4. Cover with oil paper and pour in baking stones. Preheat the oven to 180 degrees and bake for 20 minutes;

5. Mousse making: Chocolate melts in hot water;

6. At room temperature, pour in light cream onto the melted chocolate and slowly stir until smooth;

7. Add milk and continue stirring;

8. Jili Ding tablets need to be soaked in cold water until soft, then melted in 15 grams of water added to the formula over hot water;

9. Add the gelatin solution to the chocolate mousse solution and stir until smooth;

10. Pour into the baked tarts and refrigerate for 2 hours.