Whether you’re hosting a brunch, a shower or a classy birthday party, these Lemon and Chocolate Tarts are a quick and easy way to create a dessert that everyone will love. Made with pre-made lemon curd, refrigerated dough and your favorite chocolate mousse recipe or mix, these 4 in. and mini tarts are sure to become a fast favorite! You can see these tarts and many more in the How to Decorate Cakes & Desserts kit, filled with lots of tutorials, inspiration and even a few must-have tools for cake decorating.
Prepare pie crust. Using pairing knife, cut pie crust in circles measuring 2 in. larger than tart pan cavities and mini tart pan cavities. Prepare pans with pie dough. Bake and cool according to package instructions.
Prepare icing. Prepare whipped icing according to package instructions.
Prepare decorating bag with tip 21 and whipped icing.
Fill lemon tarts. Using prepared lemon curd, fill pie crusts. Top in crescent shape with assortment of fruits, including grapes, blueberries, strawberries, raspberries and pomegranates. Using tip 21 bag, pipe stars around fruit. Reserve remaining icing for later step.
Prepare mousse. Prepare chocolate mousse following recipe instructions.
Prepare decorating bag with tip 1M and chocolate mousse.
Fill chocolate tarts. Using tip 1M bag, pipe stars to fill tart (or fill tart ½ way, filling remaining space with raspberries).
Fill mini tarts. Using remaining chocolate mousse in 1M bag, pipe swirl to fill mini tart shells. Using remaining whipped icing, pipe stars on mini tarts.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.