Yield: 24 (2”) tarts
Ingredients
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Onyx: |
2 lbs |
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Heavy cream: |
1 qt |
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Blackberries: |
1pt |
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Raspberries: |
1 pt |
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Blueberries: |
1 pt |
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2” diameter tart shells: |
24 |
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* Garnish with Red Cocoa Powder |
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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.