Chill the tart in the refrigerator for at least 2 hours. Whip the cream until stiff peaks form, then gently fold it into the gelatin mixture. Pour the mixture over the chilled tart and refrigerate for an additional 30 minutes.

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Gradually add the granulated sugar and mix until the dough comes together. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.

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