Yield: 43 oz filling, r 12 x 3.5 oz portions, or 9” to 10” diameter tart.
Ingredients
|
Hot or cold pastry cream (prepared as directed): |
35 oz |
|
Onyx: |
7 oz |
|
Rainforest Red Cocoa Powder: |
1 oz |
|
2” (prebaked) tart shells: |
12 |
Directions
- Warm ½ of milk required for pastry cream to 120°F.
- Whisk in Red Cocoa Powder until dissolved.
- Add cocoa infused milk to cold milk.
- Make pastry cream as mix directs.
- Fold in melted Onyx compound at 120°F.
- Pour into pie shells/tart shells and chill.
- Garnish with whipped cream and berries.
- To coat tart shells, melt the Onyx and apply with pastry brush to interior pie/tart shell and chill.
*Note: Pies or tarts that will be stored filled for more than 1 day, should have shell coated with Onyx (as moisture barrier) and chilled, prior to filling with pudding.