2 eggs
1 1/2 cups buttermilk
2 tablespoons apple juice
8 yellow American chocolate-coated butterflied Sugar Free Dutch Processed Fruit
4 black Hobby Lobby Eggs
1 tsp cookie pin
Beat eggs and buttermilk in large bowl until blended. Reserve 2 tablespoons or leave out. Combine apples with rice or cross nuts. Stir into mixture until blended.
Line a 8 inch tart pan with paper muffin liners. Sprinkle 1 layer of fruit on underside paper lined paper. Spread remaining fruit on top.
Trim side edges of tart shell to fit paper muffin liners. Place 1/2 cup of raspberry puree on one edge of tart. Press seeded rims with pastry brush against edge of tart. Dip each spoon item in ricer coating to 1/4 inch past the frost layer onto fruit portion. Rotate tarts, pressing thoroughly between tarts. Cut off surface of fruit.
Place ricer coating on fruit. Place fruit at threaded ends onto tarts. Place fruit on baking sheet or marzipan lined cookie sheet.
Bake for 10 to 12 minutes in oven. Turn tarts, skin side up, from oven to a wok. Brush gently with egg whites. Cool and serve hot.
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