Chocolate Ganache Heart Tartlets
Petite chocolate tarts pair the sophistication of truffles with the playfulness of brightly colored Valentine candies—in this case, piped meringue hearts. Each tart is sized for two valentines to share; you can also make one large tart in a ten-and-a-half-inch heart-shaped pan (as pictured on page 242). The baking time will remain the same.
Recipe information
Yield
Makes 5
Ingredients
For the Crust
For the Filling
Meringue Hearts
Preparation
Step 1
Make the crust: In a bowl, whisk together flour, cocoa, and salt.
Step 2
With an electric mixer on medium speed, beat butter until fluffy, about 3 minutes. Add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add vanilla and the flour mixture, and mix until dough just begins to hold together, 1 to 2 minutes. Turn out dough onto a piece of plastic wrap, then use wrap to gather dough into a ball. Flatten into a disk, and refrigerate until firm, 1 hour.
Step 3
Coat five 5-inch tart pans with cooking spray. On a lightly floured surface, roll out dough 1/4 inch thick. Cut dough into 5-inch rounds, and press into bottom and up sides of tart pans. Trim excess dough flush with rims. Patch any tears. Refrigerate or freeze until firm, about 30 minutes.
Step 4
Preheat oven to 325°F. Place tart pans on a rimmed baking sheet and bake until dry, about 25 minutes. Let cool completely on wire racks.
Step 5
Make the filling: Place chocolate in a bowl. In a small saucepan, bring cream and milk almost to a boil; pour over chocolate. Let stand 2 minutes. Slowly whisk until smooth. Let stand 10 minutes more. Stir in egg. Return crusts to rimmed baking sheet, and pour in filling. Bake until just set, about 25 minutes. Transfer to a wire rack and let cool completely before removing from pans. Garnish with meringue hearts.
Meringue Hearts
Step 6
Preheat oven to 175°F. Place egg whites, sugar, and cream of tartar in a heatproof bowl set over (not in) a pan of simmering water. Whisk until sugar dissolves, about 2 minutes. Transfer to an electric mixer, and beat on medium-high speed until stiff, glossy peaks form, about 7 minutes. Divide meringue into batches, and tint each with food coloring as desired. Transfer to pastry bags fitted with 1/4-inch star tips (#18). Pipe hearts (1/2 to 1 inch each) onto parchment-lined baking sheets. Bake 2 hours. Turn oven off, and let meringues stand in oven 8 hours (or overnight). Meringues can be stored in an airtight container in a cool, dry place up to 2 weeks.
