Chocolate Moussecarpone Tarts and Petite Lemon Meringue Pies

Source: Wisconsin Milk Marketing Board

Yield: 24 tarts and 45 pies (approximately)

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Nutritional Information:
Nutritional Information

Ingredients

•	CHOCOLATE MOUSSECARPONE TARTS:

•	1 cup SYSCO Imperial milk chocolate chips

•	8 oz. Wisconsin Mascarpone cheese, softened at room temperature

•	24 International Supreme chocolate shell cups, small

•	24 SYSCO Classic pecan halves, toasted

•	PETITE LEMON MERINGUE PIES:

•	1 cup Wisconsin Mascarpone cheese, softened at room temperature

•	1/4 cup SYSCO Classic sugar, superfine

•	1 cup prepared lemon curd

•	45 mini SYSCO International Supreme filo tart shells, baked

•	3 cups SYSCO Classic meringue mixture

•	45 pieces crystallized, edible flowers

Preparation

1.	CHOCOLATE MOUSSECARPONE TARTS:

2.	Melt chocolate chips. Cool slightly.

3.	Mix wtih Mascarpone cheese at medium speed for two minutes.

4.	Pipe mixture into chocolate cups.

5.	Chill until ready to serve.

6.	PETITE LEMON MERINGUE PIES:

7.	In bowl whip cheese with sugar until creamy.

8.	Pipe scant layer of cheese in bottom of tart shell. Top with scant layer of lemon curd.

9.	Place evenly spaced on sheet pan.

10.	Pipe 1 Tbsp. meringue onto top of each tartlet.

11.	Place under broiler, 4-6 inches from flame, for approximately 1 minute or until slightly browned.

12.	Bring to room temperature before seving.

13.	Garnish each tart with crystallized flower.