Chocolate Truffle Tarts

• 8 to 10 baked tart shells (see recipe)
• 8 to 10 teaspoons black currant or similar jelly
• 1 1/2 cups, approximately, ganache (see recipe)
• 8 to 10 meringue kisses (see recipe)
• 1/4 cup unsweetened powdered cocoa

1. Arrange tart shells on flat surface.
2. Spoon one teaspoon of jelly in center of each.
3. Outfit pastry bag with No.
4. 4 star pastry tube.
5. Fill bag with ganache.
6. Pipe out about one tablespoon onto center of tart shell on top of jelly.
7. Arrange one meringue, bottom side down, on top of ganache.
8. Pipe equal portions of ganache onto meringue pieces until completely covered.
9. You may add decorative touch by piping a little ganache onto top and sides of meringues, lifting quickly as you work to create porcupine effect.
10. Before ganache solidifies, hold small sieve over each tart and sprinkle with light, even dusting of cocoa.

tart shells, black currant, ganache, meringue kisses, cocoa

Taken from cooking.nytimes.com/recipes/6817 (may not work)