Triple 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