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1
Meringue shells:.
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2
Line baking sheet with parchment paper.
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3
Draw twenty-four 2-inch circles on the parchment paper, about 1 inch apart; set aside.
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4
In large mixer bowl, beat egg whites and lemon juice at medium speed until soft peaks form.
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5
Use back of small spoon to spread about 2 tablespoons meringue into 2-inch circles on prepared baking sheet, building up sides to form shells.
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6
Bake in 250F oven for 1 hour.
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7
Turn oven off; do not open door.
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8
Let meringue shells stand in oven overnight.
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9
Carefully remove shells from parchment.
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10
Store shells in airtight container at room temperature.
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11
Just before serving, spoon filling into shells.
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12
Garnish each tart with strawberry half or raspberry.
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13
If desired, drizzle with raspberry plate scapers.
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14
French Silk Filling:.
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15
In large mixer bowl, beat butter, powdered sugar, and cocoa powder at medium speed until creamy.
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16
Add melted chocolate and vanilla; beat at low speed until combined.
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Beat at high speed until light and fluffy, scraping bowl as needed.
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18
Add eggs, one at a time, beating well after each addition.
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Beat at medium speed until light and fluffy, about 2 to 3 minutes.
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20
(Filling can be made in advance and refrigerated.
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Let stand at room temperature for 30 minutes before spooning into tarts.)
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22
Just before serving, spoon into meringue shells.
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23
Serve immediately or chill for up to 2 hours.
