Yield: 24 (2”) tarts
Ingredients
|
Onyx: |
2 lbs |
|
|
Heavy cream: |
1 qt |
|
|
Blackberries: |
1pt |
|
|
Raspberries: |
1 pt |
|
|
Blueberries: |
1 pt |
|
|
2” diameter tart shells: |
24 |
|
|
* Garnish with Red Cocoa Powder |
||
Directions
- Boil cream and pour over Onyx, mix well and cool to room temperature.
- Set the tart shells on a sheet pan, fill with ganache, let it set.
- Once set, place three berries on top of each tart.
- Dust lightly with Red Cocoa Powder.
