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Using a spatula, spread the buttercream into the
tart shell. Mound it so the center is higher and the edges are
smooth. |
Chill very well, or overnight. |
Warm fondant with a Bain Marie to 110°(F) |
Dip cold tarts into the fondant (holding firmly
from the bottom), and smooth with a spatula. |
With a star tip, garnish with a rosette of chestnut
buttercream. |
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