3.3" Tart Shell Ideas (Tutorial)

Products:
-50Express® Chocolate filling
-50Express® Raspberry filling
-50Express® Cream Cheese filling
-Chocolate Tart Shell
-Graham Cracker Tart Shell
-Shortbread Tart Shell
-Whip N top
-Gold Galaxy Dust
-Mirror Glaze
-Valentines Day Sprinkles

Items:
-4” gold tray
-3x3/4 Baking cup
-10x7x2.5 Brown window box
-8x4x2.5 White window box
-4x4x2.5 White window box
-50Express® Piping Bags 12”
-Tip #824
-Tip #866

Recipes used in this video.

Chocolate Mousse recipe:
-1.5 cups of Whip N Top
-1 to 1.5 tablespoons of Dark Chocolate Ganache

Procedure:
1. In a stand mixer fitted with the whisk attachment whip the Whip N Top on medium high speed, until you reach a medium soft peak.
2. Heat the 1 to 1.5 tablespoons of dark chocolate ganache for 10 to 15 seconds.
3. Give it a stir with you spatula to dilute evenly.
4. Gently fold into your 1.5 Cups of Whip N Top.
5. Fold in gently until it is fully incorporated, be sure not to overmix to preserve a light and fluffy consistency.
6. Enjoy as a filling for a cake, for dessert cups or to fill or frost you cupcakes.

Raspberry Mousse:
-1 to 2 tablespoons of 50Express® Raspberry Filling
-1.5 cups of Whip N Top

Procedure:
1. In a stand mixer fitted with the whisk attachment whip the Whip N Top on medium high speed, until you reach a medium soft peak.
2. Gently fold in the 1 to 2 tablespoons of 50Express® Raspberry filling.
3. Enjoy as a filling for a cake, dessert cups, or even to fill or frost a cupcake.