Chocolate Mousse and Red Berry Tart

1 quantity sweet short crust pastry(see recipe)
1 cup milk
2 tbsp hot water
1 tsp gelatin powder
300g plain chocolate
1 cup fresh cream

150g raspberries (normal punnet size)
100g sugar
1 tbsp lemon juice

Physalis and red currants to decorate

Prepare the pastry shells by butter some flan dishes. Roll out the pastry, line the buttered flans leaving enough pastry to overlap the sides. Do not trim! Line with baking paper and fill with beans. Bake blind in a 180c oven for ten minutes. Lift beans and baking paper and cook for another 10 minutes. Remove from oven and using a serrated knife, trim the edges. Arrange pastry cases on a baking tray and return to oven to cook for another 10 minutes. Cool on wire rack. 

Make the raspberry jam by adding raspberries and lemon juice to a saucepan and press gently with fork to extract some juices out. Heat on medium for few minutes then add sugar and stir. Turn heat to high and boil mixture for about 10 minutes till jam thickens. Remove any scum that come to surface.  Set aside to cool.

Prepare the chocolate mousse by heating the milk in a saucepan till it boils. Turn off heat and whisk in the plain chocolate to obtain a smooth mixture. Dissolve gelatin powder into the two tablespoons hot water and add to the chocolate mixture and stir well. Transfer mixture to a clean bowl and cool down to room temperature. Whisk the fresh cream until soft peaks form, stir two tablespoons cream to the chocolate mixture, then pour the chocolate mixture to cream and fold. 

Assemble tarts by spooning raspberry jam in the bottom then top with chocolate mousse. Tap slightly to level and chill for minimum two hours. Decorate with physalis and red currants.