Petite Orange Tart

Process	Instructions
1. Place	In the bottom of each tart shell place a small disk of scrap cake. 1/2" diameter by 3/8" thick
2. Moisten	With your thumb over the bottle top - allow a few drops of Triple Sec to drip onto the cake disk.
3. Drop	Using the edge of a teaspoon press off about 1/4 teaspoon of orange marmalade directly atop of the cake disk.
4. Spread	Using a small spatula spread orange colored buttercream onto the tart shell. Mound slightly in center of the shell.
5. Chill	Chill for 10 to 15 minutes until buttercream is very firm.
6. Glaze	Warm orange colored fondant to 110°f. Glaze by dipping tart face down into fondant. Smooth with spatula if needed. Hold firmly on the back side of tart. Chill before next step.
7. Garnish	With a small paper decorating cone - garnish each tart with a spiral of orange colored fondant that has been darkened to contrast the other color.
Additional Comments:	Store chilled.

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