Remove the tartlets from the freezer, take off the outer foil and defrost in the refrigerator for one and a half hours. Mix some raspberries whole for garnish, the rest with powdered sugar, mix well in hand mixer. Cut tartlets in half, divide one half another time.
Pour raspberry sauce on flat plate as a mirror, drizzle eggnog on outside of mirror, use wooden chopsticks to make a pattern. Place half of the tartlet on top, add the other two parts, place raspberries all around the outside, garnish with a roll of hips and a sprig of mint.
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