Triple Chocolate Heart Tarts


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.

It is best to put the top layer on as soon as the bottom layer has set, then freeze them in their pans overnight or until ready to decorate.

Using a blow dryer to heat the rim of the tart pans heats them  enough to slide the edge off.  We would place the pans on a can and slide the side down.  Slide a small, straight spatula between the bottom of the tart and the bottom of the pan.

This recipe makes 8 tarts.

Chocolate Crumb CrustCrust Ingredients 1 cup graham cracker crumbs (114 grams or 4 ounces)
3 tablespoons cocoa (18 grams or 2/3 ounce)
1/3 cup unsifted powdered sugar (35 grams or a bit more than 1 ounce)
6 tablespoons unsalted butter, melted  (80 grams or a scant 3 ounces)

Mix the crumbs, cocoa and sugar together, rubbing between your fingers until the cocoa and sugar lumps are gone. Crust ingredients mixed Add the butterButter in crust ingredients and toss with a fork until the crumbs are completely coated. Crust ingredients mxed At this point the crusts need to be pressed in immediately or the crumbs will dry out.  Press two firmly packed, slightly heaping tablespoonsRounded tablespoon of crumbs into the bottom of each pan.Crumbs in tart shell

Crumbs pressed in

Yields:  8 – 4 1/4 inch tart pans.

Triple Chocolate Heart TartsFilling ingredients 1/2 teaspoon instant coffee
1/4 cup water
2 sticks unsalted butter (225 grams or 8 ounces)
3/4 cup sugar (150 grams or 5 1/3 ounces
9 ounces semisweet chocolate (255 grams)
6 egg yolks
2 tablespoons brandy
1/2 cup 40% or heavy cream

Dissolve the coffee in the water. Coffee dissolving Combine the butter, instant coffee and sugar in a heavy saucepan. Filling in pot Heat until the butter meltsButter melting and the mixture is steaming, but not boiling, stirring frequently.  Filling in pot meltedRemove from the heat and submerge the chocolate underneath. Chocolate in hot filling Wait for a few minutes for the chocolate to melt.  Whisk to smooth the chocolate.  Chocolate whisked inWhisk in the yolksEggs in filling and lastly the brandy.

Brandy in filling

Filling whisked togetherPour 1/4 cup filling into each tart pan.  I am using a 2 ounces ladle.First layer of filling being pouredRotate it to fill all the ridges and tap several times on the counter to knock out any air bubbles.  Continue for 7 more tarts.  Refrigerate the tarts to firm the filling.  Cover the unused filling with film.  Set aside to room temperature.

When the filling is firm, beat the cream just until soft peaks form. Cream whipped to soft peaks Microwave the chocolate filling for a few seconds to loosen it up if necessary.  Fold the cream and chocolate together.Chocolate added to cream

Chocolatef/cream folded together

You want this to be pourable but not liquid.  If necessary, microwave 5 seconds at a time to reach the desired consistency.  Place 3 tablespoons in one shell, rotate it around so it fills the shell to the top. Top layer going on Rotate it sideways a couple of times to level it out. Tilting to even out fillingTilting to even out filling 2Place on a tray.  Continue with the remainder. Tray of filled tartsPlace in the freezer and freeze until hard.

Place one tart on a small can such as a six ounce can of tomato paste. Tart on can With a hair blower on high, go around the edge of the shell holding the dryer about 2 inches away. Blow Dryer releasing shell Go around one or two times and see if the rim of the tart pan can be pulled down from the tart.  If it can’t or it is difficult, continue to heat the edge with the blow dryer until the tart pan rim can be released.  Be careful not to heat the edge too much or the tart will melt.Sides releasedPlace a small spatula between the bottom of the crust and the bottom of the pan to release the tart.Spatula under crust  Place the tarts on a flat surface spaced several inches apart.

Decoration – There are two suggestions for making the rosettes for the decoration.  Either may be used or none.  The first is a bit of chocolate ganache the second is buttercreamn of your chosing tinted with food coloring.  If tinting buttercream, a gel works better than liquid coloring.

1/2 cup 40% or heavy cream
6 ounces semisweet chocolate, divided
Buttercream, optional

For the chocolate ganache: Heat the cream until simmering, but do not boil.  Submerge 4 ounces of chocolate under the cream and wait for a few minutes.  Whisk to smooth.  Pour it out on a plate and let sit at room temperature to firm up.

For the buttercream: Tint the desired color.

To Finish: Fit a small pastry bag with a number 2 open star or number 2B tip and fill with either the chocolate ganache or buttercream.  Melt the remaining 2 ounces of chocolate in the microwave on half power or in a double boiler.

Dip a spoon into the melted chocolate and wave it left to right over the tart as shown in the photo. lines drizzled across Dip it again into the chocolate and wave it back and forth on the diagonal.Diagonal lines Let the chocolate set up briefly.  Pipe a rosette of either the chocolate ganache or the buttercream where the lines intersect.Rosette being pipedThree finished tars on tray

Store in the refrigerator or freeze.  Serve at room temperature.

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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17 thoughts on “Triple Chocolate Heart Tarts

  1. Hilda

    Helen, I will never forget a Chocolate Raspberry Heart Tart I purchased one year at Valentine’s Day from Truffes. The ganache was decorated in a basketweave pattern. Simply beautiful and delicious. Hope you share that recipe on some future Valentine’s Day.

    1. hfletcher Post author

      Hi Hilda – what a great suggestion. I will put it on the list for next Valentine’s day. Hope all is going well and you are missed!

  2. Jackie C.

    I wish, & probably everyone else does to. Where u could put a store your Recipes Box on here, So we could store these good recipes. I don’t see one on here. This way we all could do this. I myself am putting mine on F/B. so I will have the recipe to make.

    Thanks so much,

    1. hfletcher Post author

      Following up on your suggestion Jackie, my IT person has told me this isn’t doable on my blog. You can however, save to pointers or set up a PDF file on your computer for my blogs or just the ones you are interested in making. If you click on the print button, it will send you to a page where you can save as PDF’s or print the recipe. You an omit the photos if you print clicking on the “remove images” button at the top. Hope this helps.

  3. Maria oliveira

    I can have the same problem. Just print! I would like to save in PDF or download it. Thank you

    1. hfletcher Post author

      Hi Maria – I am not sure why you are having this problem. I am assuming you are clicking the print button at the bottom of the recipe and it should send you to a page where you have the option to print or save as a PDF. If you are not seeing that button, I am not sure why. Sorry to be of no help here. Pastry I know about, not so much on the technical side of blogging.

  4. manisha

    Hey Helen..such a simple recipe and what an impactful presentation!!! During my malaysia trip I picked up heart shaped tart moulds. Time to put them to good use :)

    Thanks and love

    1. hfletcher Post author

      Hi Manisha – while you are making these, I will be making them also. We are serving these as dessert on Valentines day weekend at Tony’s. They are a favorite! Lucky you to have gotten the heart shaped molds.

  5. Vera Parker

    I never get the download button. If I’m the only one experiencing this problem, it must be my unit. I can always print it out and scan it into my Documents. Thanks for caring. I look forward to your recipes each time.

    1. Helen S. Fletcher Post author

      If anyone else is having a problem saving to the PDF would you please let me know. Thanks.

    1. Helen S. Fletcher Post author

      Hi Vera: Thanks for getting back to me. I clicked on the PDF button on the bottom of the recipe. I was sent to a page that had print and PDF on it. I clicked the PDF button and was sent to another page (and this is supposed to be fast!) where I clicked the download button. It is now in my download file. I hope this helps. Thanks so much for your interest and let me know if this helps.

    1. Helen S. Fletcher Post author

      Hi Vera: How are you trying to save? I was able to print it and save to a PDF, although the photos were not where they are in the blog. You can also print or make a PDF without the photos. Sorry you are having a problem. Clarify for me and I will see if I can help.

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