Tag Archives: Valentine’s dessert

No Bake Chocolate Raspberry Truffle Tarts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Raspberry Truffle TartThis No Bake Chocolate Raspberry Truffle Tarts is an easy, sophisticated looking but easy to execute tart.  While especially nice for Valentine’s day, it is good anytime.

The no bake press in crust is filled with a chocolate truffle filling and can be made weeks ahead and frozen.  Thaw in the refrigerator.  Several hours before serving, let the tart come to room temperature and top with the raspberries.

While I have used 4 1/4 inch heart shaped pans with removable bottoms, a single 9 x 3/4 inch quiche pan with a removable bottom may be used for this No Bake Chocolate Raspberry Truffle Tarts. Continue reading

Triple Chocolate Heart Tarts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Triple Chocolate Heart TartTriple Chocolate Heart Tarts – gorgeous, sophisticated, stunningly flavorful and easy – what more could you want in a Valentines dessert?  When I had my bakery, we made so many of these both for Valentines day in these adorable tart shells and during the year when we made them in 12” European tarts it was amazing.  What’s “so many” you ask.  What about 1500 pieces which amounted to 125 tarts for banquet desserts usually with only a few days notice?  If you can’t find 4 1/4” heart shaped tart pans, use 4 1/4” round ones – the dessert will be just as gorgeous, sophisticated, stunningly flavorful and easy!

Because these tarts are very short, there is only a small amount of “crust” on the bottom to anchor the filling.  The majority of the filling is poured over the bottoms and allowed to set up in the cooler.  The remainder is heated just to loosen it and combined with whipped cream for a third layer of chocolate.  The finish I have used here is the one we used at the shop.  The rosette is piped on with a bit of buttercream which we always had around.  I have included a chocolate ganache if buttercream is not to be had. Continue reading