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Ingredients
8 to 10 baked tart shells (see recipe)
8 to 10 teaspoons black currant or similar jelly
1 ½ cups, approximately, ganache (see recipe)
8 to 10 meringue kisses (see recipe)
¼ cup unsweetened powdered cocoa
Nutritional analysis per serving
54 grams carbs; 362 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 2 grams fiber; 196 milligrams sodium; 2 grams protein; 40 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange tart shells on flat surface. Spoon one teaspoon of jelly in center of each.
- Step 2
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.
- Step 3
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.
- Step 4
Before ganache solidifies, hold small sieve over each tart and sprinkle with light, even dusting of cocoa.
Private Notes