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
⅛ 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.
Note:
Do not let the heavy cream and milk mixture boil. Chocolate may separate when the liquid is too hot.
甜心巧克力撻
不同的國家及文化節日,都有它特定的食物去慶祝,中國人的中秋節有月餅,新年有年糕及各種糕點,瑞午節有粽,美國人的感恩節有火雞等等。
過情人節怎可以沒有巧克力呢 ! 你相信一見鍾情嗎 ?當我第一眼見到這些可愛的巧克力撻時,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。
可做四個五寸大的撻
撻皮材料:
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
餡料:
五安士 苦甜巧克力,61%,切碎
半杯 奶油
四分一杯 牛奶
半隻 大蛋, 攪勻
甜心蛋白:
一隻 蛋白,室溫
四分一杯 糖
少許他他粉
少許食用色素
預熱焗爐至175F。蛋白加他他粉打至濕性發泡,加糖再打至硬身,加入食用色素,放入唧袋,唧出心形,焗二小時後關爐火,留在爐內八小時或過夜。
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,倒入巧克力,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。
注意:
奶油及牛奶不要加熱至滚的階段,太熱會令巧克力之油脂分離。
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感謝 Phoebe提供以上資料
Phoebe的網誌: http://www.morethanbread.net/
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konjac
