1.Place all the un-filled tart shells on a serving trays/ or dishes.
2.Whip the entire quart of Whip ‘N Top™ to a soft peak according to instructions and divide into 3 small bowls.
3.Add 8 oz. of each fruit filling into each bowl.
4.Gently fold until blended.
5.Slice the lemon into slices, then coat in granulated sugar. Then make a cut to the slice so you can twist them.
1.Fill pastry bags with each of the fruit filling flavors.
2.Pipe a thin layer of filling in the start shell.
1.Cut pineapple rings into 1/4s then coat in sugar. Caramelize the wedges with a culinary torch until brown.
2.Place sugar coated lemon slices on the lemon mousse tarts.
3.Lightly sift powdered sugar on the raspberries then add them to the raspberry tarts. Add a chocolate decorette (optional).
Whip the topping to soft peak to get a smoother texture while piping.
Fruit filling has a tendency to stiffen the topping.