Chocolate pastry 911

My Chocolate Mousse Tart was not fully set when we left class last night and it snapped right in half when I lifted it onto the cake circle to take home. Very upsetting. Luckily, when this happens you can wrap a rolled-up band of plastic wrap around your tart to hold it together. When I got home I put it back in the fridge and once the filling had set overnight, I removed the wrap and it held together fine. The pastry for this pie is the same that was used in my pie class and the filling was a mixture of whipped cream, couverture chocolate, simple syrup and gelatine. Pretty simple - it's getting it into the box that's hard!