HOME |
Kitchen Charts |
Food Dictionary |
Cook's Corner
You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!
Recipe Goldmineon
Tweet
Nesting heart cookie cutters
#4 Tip
Disposable Decorating bags
2 (15 ounce) packages refrigerated (9-inch) pie crusts
1 egg white mixed with 2 teaspoons water
1/2 pint raspberries
Mint
Confectioners' sugar
Ganache
1/4 cup whipping cream
7 ounces light or dark cocoa
Candy melts, chopped
Heat oven to 425 degrees F.
On lightly floured surface; roll pie crusts out to 12-inch 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 Candy Melts; stir until smooth and glossy. Cool. With bag and tip, pipe ganache into tart shells. Arrange raspberries on ganache. Top with small heart pastry. Garnish with mint and confectioners' sugar, if desired.
Makes 6 to 8 tarts.
You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!
Recipe Goldmineon
TweetChocolate Heart Tarts with Raspberries
Light or dark cocoa candy meltsNesting heart cookie cutters
#4 Tip
Disposable Decorating bags
2 (15 ounce) packages refrigerated (9-inch) pie crusts
1 egg white mixed with 2 teaspoons water
1/2 pint raspberries
Mint
Confectioners' sugar
Ganache
1/4 cup whipping cream
7 ounces light or dark cocoa
Candy melts, chopped
Heat oven to 425 degrees F.
On lightly floured surface; roll pie crusts out to 12-inch 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 Candy Melts; stir until smooth and glossy. Cool. With bag and tip, pipe ganache into tart shells. Arrange raspberries on ganache. Top with small heart pastry. Garnish with mint and confectioners' sugar, if desired.
Makes 6 to 8 tarts.
Terms of Use/Privacy Policy |
Link to Us |
Media Center |
Site Map |
Contact Us
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.