Chocolate Ganache Heart Tartlets

Name: Chocolate Ganache Heart Tartlets
Yield: Makes 5
Ingredients: 1 cup all-purpose flour, plus more for dusting; 1/4 cup unsweetened Dutch-process cocoa powder; 1/8 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1/4 cup sugar; 1/2 teaspoon pure vanilla extract; Vegetable-oil cooking spray; 10 ounces bittersweet chocolate (preferably 61 percent cacao), coarsely chopped; 1 cup heavy cream; 1/2 cup milk; 1 large egg, lightly beaten; Meringue Hearts (recipe follows); 2 large egg whites, room temperature; 1/2 cup sugar; Pinch of cream of tartar; Gel-paste food coloring, in assorted colors; (makes about 6 dozen)

January 24, 2012

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 notes

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