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SIZE: Other (mini tarts)

1. Prepare mini caramel-filled tarts according to your favorite recipe; alternately, use commercially-prepared tarts.

2. Pour melted chocolate over the textured side of the transfer sheet and allow the chocolate to set up for 5-10 minutes without refrigeration.

3. Turn the solidified chocolate over, peel away the acetate, and then use a round cutter to create patterned discs.

4. Place one disc on each bed of caramel, and trim with pecans that have been attached with a bit of melted chocolate or a dab of icing.

Decorating idea by Charra Jarosz

Transfer sheet artwork © Josephine Kimberling, LLC All rights reserved.