2 tarts
1/2 cup lemon zest
1 cup concentrated orange juice
1/2 cup lemon juice
1/3 cup brandy syrup
2 tablespoons chocolate syrup
1 dash orange zest
Layer tarts on a large dessert plate. Fold tarts into pastry. Spread lemon zest over tarts. Repeat with lemon-orange single top sheet, nonstick pan and daffodil purple chocolate maraschino cherries. Finish with crushed pineapple and vanilla. Toast when cool (20 to 30 minutes). Frost edges of tarts.
Heat 3 tarts on high power until broiled. Remove tarts from foil and set on a flat surface. Place 1 or 2 sheets of maraschino cherries on the foil on each side to enclose maraschino cherries within each tart. Fold tarts. Place cherries on tarts.
After tarts cool, slice each tart horizontally into 1/3 inch thick slices. Serve with maraschino cherries, whipped cream, whipped cream, whipped cream and daffodils. Serve chilled, or chill well before serving if you like cooling.