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Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 8 to 10 baked tart shells (see recipe)
- 8 to 10 teaspoons black currant or similar jelly
- 1 1/2 cups, approximately, ganache (see recipe)
- 8 to 10 meringue kisses (see recipe)
- 1/4 cup unsweetened powdered cocoa
Method
- Arrange tart shells on flat surface.
- Spoon one teaspoon of jelly in center of each.
- Outfit pastry bag with No.
- 4 star pastry tube.
- Fill bag with ganache.
- Pipe out about one tablespoon onto center of tart shell on top of jelly.
- Arrange one meringue, bottom side down, on top of ganache.
- Pipe equal portions of ganache onto meringue pieces until completely covered.
- You may add decorative touch by piping a little ganache onto top and sides of meringues, lifting quickly as you work to create porcupine effect.
- Before ganache solidifies, hold small sieve over each tart and sprinkle with light, even dusting of cocoa.
