Chestnut Ice Cream, Crisp Meringue, and Vanilla Sablée Tarts

Components

• 600 g / 1 lb 5.16 oz Chestnut Ice Cream Base

Assembly

1. Prepare a piping bag by fitting it with a #4 fluted piping tip.
2. Churn or pacotize the ice cream. Pour into the prepared piping bag and freeze.
3. Place a small drop of corn syrup inside the serving bowl.
4. Place the tart shell on the dot of corn syrup (it will keep the tart shell from sliding).
5. Pipe about