Summer Fruit Tart with Fresh Mint Chantilly
- 500g Roselle Supreme
- 20g fresh mint leaves, finely chopped
- 12 summer fruit tarts
Finely chop the fresh mint leaves.
Partially whip up the Roselle Supreme. Add the fresh mint leaves and keep whipping until it forms soft peaks.
Pipe the rosette in a little ramekin and garnish with a mint leaf.
Serve with a traditional summer fruit tart.