Sunday, February 5, 2012

O My Sweet Heart 甜心朱古力撻

Every festival in every culture has its own food: cabbage and corned beef on St. Patrick's Day,  pumpkin and candy on Halloween, turkey on Thanksgiving, champagne on New Year, etc. You get the picture.

How can we have Valentine's Day without chocolate !

Do you believe in love at first sight ? The first time I looked at the picture of this chocolate ganache tartlets in a cookbook, I fell in love with them and wanted to make them for Valentine's Day. These colorful meringue hearts are so pretty and they are made with egg white and sugar.

Recipe modified from Martha Stewart's Pies & Tarts.

Chocolate Ganache Heart Tartlets

Makes four 5 inch tartlets

For the crust:
1 cup/125g all purpose flour
¼ cup/28g unsweetened cocoa powder
tsp salt
1 stick/114g unsalted butter, softened
½ tsp pure vanilla extract
¼ cup/50g sugar

For the filling:
5 oz bittersweet chocolate, preferably 61%, coarsely chopped
1/2 cup/118g heavy cream
1/4 cup/63g milk
1/2 large egg, lightly beaten

For the meringue hearts:
1 large egg white, room temperature
¼ cup sugar
pinch of cream of tartar
food colors of your choice

Preheat oven to 175F. Beat egg white with cream of tartar until soft peaks formed. Add sugar and beat until stiff peaks formed. Add an appropriate amount of food color. Transfer to a piping bag fitted with a star tip. Pipe hearts onto lined baking sheet and bake for 2 hours. Turn off the oven and let the meringue hearts stand in the oven for 8 hours or overnight to dry. Store them in a jar and they can be kept for up to 2 weeks at room temperature.

1)  Make the crust by whisking together flour, cocoa and salt.
2)  In another bowl, beat butter until fluffy, about 3 minutes. Add sugar and continue beating for another 2 minutes. Reduce speed to low and add vanilla and the flour mixture. Stop the mixer when the dough just begins to hold together.
3)  Take out the dough onto a piece of wrap. Flatten it into a disk and refrigerate until firm, about an hour.
4)  Roll out the dough to ¼ inch thick. Cut out to the shape of the tart pan and fit it in by pressing into the bottom and sides. Use a fork to punch some holes on the bottom of the pan. Refrigerate for about 30 minutes until firm.
5)  Prebake the crust in a 325F oven for 25 minutes.

6)  Make the filling by heating the cream and milk to almost boiling. Pour onto the chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let stand for 10 minutes. Stir in the egg and mix well.
7)  Fill the pans and bake at 325F for 25 minutes. Let it cool completely before unmolding. Garnish with meringue hearts.

Do not let the heavy cream and milk mixture boil. Chocolate may separate when the liquid is too hot.



過情人節怎可以沒有朱古力呢 ! 你相信一見鍾情嗎 ?當我第一眼見到這些可愛的朱古力撻時,我便決意要在情人節做一些了。那些色彩艶麗的心是用蛋白做的。


一杯 中筋麵粉
四分一杯 唂咕粉
八分一茶匙 鹽
一條/半杯 無鹽牛油,室溫
四分一杯 糖
半茶匙 雲呢哪香油

五安士 苦甜朱古力,61%,切碎
半杯 奶油
四分一杯 牛奶
半隻 大蛋, 攪勻

一隻 蛋白,室溫
四分一杯 糖


1)  做撻底:將麵粉、唂咕粉及鹽攪勻。
2)  用打蛋器打牛油至鬆軟,約三分鐘,加糖再打約二分鐘。加雲呢哪香油及麵粉,再慢速拌至成團。取出用保鮮紙包好,按扁放雪柜約一小時至硬身。
3)  取出麵團,捍平至四分一寸厚,放入撻盤內,放入已預熱至325F焗爐,焗約廿五分鐘。
4)  做餡料:用小鍋將奶油及牛奶加熱至將近滾,倒入朱古力,待二分鐘,慢攪至完全溶,待十分鐘,加入蛋液,攪勻,倒入撻盤內,焗約廿五分鐘,取出待凉後便可脫模。



1 comment:

  1. thank you again for the one-to-one time for the private class! i learned something new and i can show it off to my friends :)


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