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s unpopular as it can be – I love Valentine’s Day! Sue me! In my romantic mind, one whole day dedicated entirely to love is the best thing ever! The international day of love is also a perfect excuse so that one can indulge in plenty of decadent sweet treats all day long. Count me in!
And yes, your good old, typical box of chocolate and a red rose will work just fine, however I think that if you have that significant other in your life, a little elbow grease can’t hurt! After all – it is your significant other, right? So, I’ve created a simple, yet delicious sweetness that will say “I love you” loud and clear, and your loved one will be over the moon! You’ll thank me later, no problem, I can wait!
How to Make Heart Shaped Tart?
First thing first, you will need a heart shaped perforated tart mold, like the one on the photo. This one is about 20cmx20cm (8″x8″) in size. Once you have the mold, you will need to make shortcrust pastry. This time, I’ve decided to go all the way and color the pastry in red – the color of love! :)
Today I am using the same recipe that I’ve used for making soft caramel and chocolate ganache tarts, because it allows me to avoid using baking weights. Now, for this recipe you will not need this technique, but if you want to learn what weights have to do with making a tart anyway (it’s always good to learn something new, right?), check my post about it – it’s interesting, I promise!
How to Line Perforated Tart Mold?
O.K. moving on! So, like I’ve said, this type of tart mold calls for totally different technique! First you will need to roll out the pastry to 3mm (1/8″) thickness. Then, you will need to put rolled pastry into the freezer. Once chilled, you will cut out strips for the sides of the tart, and the heart for the bottom of the tart. And that’s it! Pop the tart in the oven for 12 minutes, and you’re good to go!
Not One, but Two Ganache Fillings!
To fill my lovely heart shaped tart I’m making two types of ganache! I will start with good old dark chocolate ganache, and as soon as it’s done, I will pour it into baked and cooled tart shell, and put everything in the fridge until it is set.
Then, I will make white chocolate and coconut ganache! To do that I will first infuse unsweetened shredded coconut into the cream by heating them together. Then, I will cover the mixture and leave it on the counter for about 15 minutes. I will strain the cream, and continue making ganache.
How to Decorate a Heart Shaped Tart for Valentine’s Day?
Great question! I’ve decided to make it simple, so I’ve put two mini red roses and some strawberries on the top – you can’t miss with that! However, if you want to show off with your chocolate skills, feel free to temper some chocolate and make unique tempered chocolate decorations for your special sweet treat. What the heck – you can even pipe with melted chocolate a special love note to your significant other onto the tart! Now – wouldn’t that be just awesome, ha?! Anyway, I have some other, heart shaped treats for you, so check out red velvet Valentine’s Day cake, hidden surprise white chocolate bark, or cheesecake hearts with raspberry sauce!
Either way, I wish you a Happy Valentine’s Day, enjoy life, love each other and create sweetness all day long! :)
Valentine’s Day Chocolate and Coconut Heart Shaped Tart Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 30 minutes
Cook time : 12 minutes
Ready in 42 minutes plus cooling
Level : Advanced
Ingredients: Shortcrust Pastry:- All purpose flour 200g (7oz)
- Almond flour 20g (0.7oz)
- Powdered sugar 50g (1.8oz)
- Butter 125g (4.4oz)
- Vanilla powder
- Egg yolks 30g (1oz – or 2 small egg yolks)
- Red and pink gel food coloring as needed
- Chocolate (60% cocoa solids) 100g (3.5oz)
- Cream 100g (3.5oz)
- Gelatin leaves (platinum grade) 3g (1.5 leaves)
- White chocolate 180g (6.3oz)
- Unsweetened shredded coconut 15g (0.5oz)
- Cream 150g (5.3oz)
- Fresh red roses and strawberries for decoration
- To make shortcrust pastry put sifted flour, almond flour, vanilla powder and powdered sugar into a bowl and add cold butter cut in cubes. Rub the dry ingredients into the butter using your fingertips. When you get a crumbly mixture, add egg yolks and make a dough. Add some red and pink food gel coloring and knead it into the dough. Wrap it in plastic foil and put in the fridge for about 15 minutes.
- Divide the pastry in two equal parts. Roll out the first part between two sheets of parchment paper to 3mm (1/8″) thickness and put it in the freezer for about 15 -20 minutes.
- Trace the heart shaped hollow tart mold onto another piece of parchment paper. Put the remaining pastry onto the paper and cover it with another sheet of parchment paper. Roll out the pastry to 3mm (1/8″) thickness and put it in the freezer for about 15-20 minutes.
- Peel off the paper from the first pastry and cut out two strips – about 4cm (1.5″) wide and 33cm (13″) long.
- Make heart shaped cardboard template, by tracing the tart mold and then trimming the cardboard until you make a template that is about 5mm (about 1/4″) smaller than your heart shaped tart mold.
- Peel off the parchment paper from the second part of the pastry and place your cardboard template onto it. Cut the pastry using a small knife.
- Put the tart mold onto a perforated silicone mat, and first line the sides of the tart with pastry strips. Remove the excess pastry and gently press it into the sides of the mold. Then, insert the heart into the mold and smooth the interior with your fingers.
- Remove the excess pastry from the sides of the tart using a small knife, and then put everything in the fridge for about 20 minutes. Bake the tart at 170°C (340°F) for about 12 minutes. Take it out and leave it to cool down.
- To make dark chocolate ganache pour hot cream over dark chocolate. Leave this mixture for about one minute until the hot cream melts the chocolate, and then stir well to combine.
- Pour dark chocolate ganache into the cooled tart shell immediately. Gently shake the tart to distribute the ganache evenly, and then put it in the fridge to set.
- To make white chocolate and coconut ganache soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water.
- Put whipping cream into a bowl, add unsweetened shredded coconut and stir well with a whisk. Heat up this mixture in the microwave, cover it with cling film, and leave it on the counter for about 15 minutes to infuse. Then, run it through a sieve.
- Weigh the cream, because you will need only 115g (4oz) to make the ganache. Reheat the cream in the microwave, add soaked and strained gelatin into the hot cream, and stir until it melts.
- Melt white chocolate in the microwave on low heat, and add the cream and gelatin mixture. Stir with a whisk until the mixture becomes uniform. Then pour the ganache into the tart. Puncture the air bubbles using a wooden skewer.
- Put the tart in the fridge for about an hour, until it sets.
- Decorate your heart shaped tart with some fresh roses and strawberries.
- Happy Valentine’s Day everybody!
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