Chestnut Tart - Individual French Pastry

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	Ingredient	Quantity
1.	Frangipan Tart Shell	8
2.	Chestnut Buttercream	12 ounces
3.	White Fondant	8 ounces

Process	Instructions
1. Spread	Using a spatula, spread the buttercream into the tart shell. Mound it so the center is higher and the edges are smooth.
2. Chill	Chill very well, or overnight.
3. Prepare	Warm fondant with a Bain Marie to 110°(F)
4. Dip	Dip cold tarts into the fondant (holding firmly from the bottom), and smooth with a spatula.
5. Garnish	With a star tip, garnish with a rosette of chestnut buttercream.
Additional Comments:

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