Chocolate Heart Tarts
Decadently delicious and impressive!
A special treat for Valentine's Day or anytime of the year
when you want to serve something special.
The tarts can be made a day ahead
and then assembled just before they are served.
Nesting Heart Cutters
A variety of sizes that are versatile for many other uses!
Cake Decorating Tip #4
30 ounces of Semi-Sweet Chocolate
Ganache Recipe Below
2 (15 oz) packages refrigerated (9 in.) pie crusts
1 egg white mixed with 2 teaspoons water
1/2 pint raspberries
1/4 cup whipping cream
7 ounces of Semi-Sweet Chocolate
Preheat oven to 425°F.
On lightly floured surface; roll pie crust out to 12" circle.
Using largest cutter, cut out two hearts.
To form border cut out center of one heart using 3rd largest cutter.
For various size tarts use cutters one size smaller for borders.
Repeat with second pie crust.
Using smallest cutter cut out petite hearts for garnish.
To attach border to bottom, brush edge of heart with egg wash; top with border.
Prick bottom with fork, bake 10-12 minutes to until light brown.
Cool completely on rack.
Heat whipping cream in saucepan to boiling point.
Do not boil.
Remove from heat, add chopped semi-sweet chocolate bits.
Stir until smooth and glossy.
With bag and cake decorating tip, pipe ganache into tart shells.
Arrange raspberries on ganache.
Top with small heart pastry.
Garnish with mint and powdered sugar, if desired.
YIELD: Makes 6-8 tarts
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