instructions
In advance, make candy scrolls and chocolate leaves. Make one of all three sizes
for each tart. Make scrolls on waxed paper.
Using melted candy in cut parchment
bag, pipe scrolls; refrigerate to set. When set, turn scrolls over and pipe
backs with melted candy. Refrigerate to set.
Thoroughly wash lemon leaves, dry
and brush backs with melted candy. Refrigerate to set. When firm, carefully
peel leaves from candy and waxed paper from scrolls. Set aside.
Bake and cool tart shells. Place chocolate mousse in Dessert Decorator Pro™
fitted with tip 1M. Pipe mousse rosettes in shell. Position scrolls in tart.
Garnish with raspberries and candy leaves.
Chocolate Mousse
Prepare pudding according to package directions (use only 3 cups milk).
In
small saucepan, soften gelatin in liquid and heat until clear, set aside.
When
pudding is thickened, add chocolate chips and stir or whisk until smooth. Add
gelatin mixture; stir. Place bowl in another bowl filled with ice and whisk
until very cool and thick.
Whip cream with sugar and fold in remaining cream.
Cover with plastic wrap and refrigerate until firm set at least 4 hours or overnight.
Tart Crust Recipe
Preheat oven to 375° F.Cream butter, sugar and vanilla. Blend in flour.
Form into ball and chill for 15 minutes. Pat dough on bottom and up sides of
pan.
Bake for 10-15 minutes or until golden brown.