Piping Gel as stabilizer
1/2 cup butter
1/2 cup granulated sugar
1/4 teaspoon vanilla
1 cup all-purpose flour
Each tart serves 1.
Bake and cool 1 round tart and 15 petal tarts. Using Dessert Decorator Pro™ and tip 230, fill all tarts with pastry cream and position on serving tray with lemon leaves.
Using chilled Dessert Decorator Pro™ fitted with tip 21, cover top of round tart with stabilized whipped cream stars; position star fruit on top.
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.
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