Page 124 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

3
. In a large bowl, whisk the cream, confectioners’ sugar, and vanilla
together until you achieve stiff peaks. Fill a pastry bag fitted with a

large star tip with the whipped cream and pipe decorative filigree
over the top of the tart.
4
. With a clean pastry brush, paint each cherry with the egg white. Dip

the cherry in the granulated sugar to cover the glazed portion.
Place the sugar-coated cherries around the perimeter of the tart on
top of the whipped cream. (If using raw egg white makes you
squeamish, simply top the tart with the cherries as they are.)