Iceberg lava chocolate tart

Ingredients

Tart skin: 135g low-gluten flour, 1g cocoa powder, 45g butter

45g powdered sugar, 4g

Chocolate stuffing: 15g whipped cream, 8g

Method

1. Softening butter at room temperature+powdered sugar. Divide the dough into 8 parts, put it into a paper cup, press it into shape, put it into a preheated S1 oven, bake it at 18 degrees for 2 minutes, take it out and let it cool

4. Heat the dark chocolate and light cream to melt, stir it smoothly, pour it into the crust, put it in the refrigerator for 1 hour, and take it out and sprinkle with crisp chips.