WARNING…a very sinful recipe coming your way. This is your perfect Valentine’s Day Treat, well any “special occasion treat” really…I saw this original recipe on the cover of “Living” for February’s issue and what can I say, the photo sucked me in and I said, “I am making those for V-Day.” Clearly, I did not wait until then, I made them a couple days before, to enjoy them all weekend, I am not good with the suspense. 😉
I changed the recipe very slightly and you will need small heart shells for the molds. You can decorate with any candies you have, I used M&M’s. It takes some effort to make these, but well worth it. I will being riding my bike a lot this weekend. 🙂
HAPPY VALENTINE’S DAY!
Makes five 5-inch tarts
FOR THE TART SHELLS
Vegetable oil cooking spray, for pan
1 cup all-purpose flour, plus more for surface
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 stick unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon pure vanilla extract
FOR THE GANACHE FILLING
10 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream
1/2 cup whole milk
1 large egg, lightly beaten
Heart toppings or candy of your choice
1.Preheat oven to 325 degrees. Make the tart shells: Coat five 5-inch heart-shaped tart pans/(or whatever shape you have) with cooking spray. Whisk together flour, cocoa, and salt.
2.Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add vanilla and flour mixture, and mix until dough just begins to hold together, 1 to 2 minutes. Turn out dough onto plastic wrap, wrap, and refrigerate for 30 minutes.
3.Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut dough into 5 equal pieces, and press into bottom and up sides of prepared tart pans. Using a sharp paring knife, trim excess dough flush with edges of pans. Patch any tears. Refrigerate for 1 hour.
4.Bake tart shells on a rimmed baking sheet until firm, about 25 minutes. Let cool completely on wire racks.
5.Make the ganache filling: Place chocolate in a bowl. Heat cream and milk in a small saucepan over medium-high heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let stand 10 minutes more. Stir in egg. Return tart shells to baking sheet, and pour in filling. Bake until just set, about 25 minutes. Let cool completely before removing from pans. Decorate with hearts/candies.