Chocolate Ganache Tartlets

Photo: Jo Ann

Ingredients

Ingredients for Crust:

Vegetable oil cooking spray, for pan

1 cup all-purpose flour, plus more for surface

1/4 cup unsweetened cocoa powder

1/8 teaspoon salt

1 stick unsalted butter, softened

1/4 cup sugar

1/2 teaspoon pure vanilla extract

Ingredients for Ganache Filling:

10 ounces bittersweet chocolate coarsely chopped

1 cup heavy cream

1/2 cup whole milk

1 large egg, lightly beaten

Ingredients for Meringue Hearts:

3 mediums egg whites

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 cup granulated sugar

2 teaspoons vanilla extract

Food coloring in assorted colors

Preparation

Preheat oven to 325 degrees. Make the tart shells; Coat five 5-inch round or heart-shaped tart pans with cooking spray. Whisk together flour, cocoa, and salt.

Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add vanilla and flour mixture, and mix until dough just begins to hold together, 1 to 2 minutes. Turn out dough onto plastic wrap, wrap, and refrigerate for 30 minutes.

Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut dough into 5 equal pieces, and press into bottom and up sides of prepared tart pans. Using a sharp paring knife, trim excess dough flush with edges of pans. Patch any tears. Refrigerate for 1 hour.

Bake tart shells on a rimmed baking sheet until firm, about 25 minutes. Let cool completely on wire racks.

Make the ganache filling: Place chocolate in a bowl. Heat cream and milk in a small saucepan over medium-high heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let stand 10 minutes more. Stir in egg. Return tart shells to baking sheet, and pour in filling. Bake until just set, about 25 minutes. Let cool completely before removing from pans. Decorate with meringue hearts.

For the Meringue Hearts:

Preheat oven to 175 degrees.

Place egg whites, sugar, and cream of tartar in a heat-proof mixer bowl set over a pan of simmering water. Whisk until sugar dissolves, about 2 minutes. Transfer to a mixer, and beat with mixer on medium-high speed until stiff, glossy peaks form, about 7 minutes.

Divide meringue into batches, and tint each with food coloring as desired. Transfer to pastry bag fitted with medium open tar tips. Pipe heart (1/2 to 1-inch each) onto parchment-lined baking sheets. Bake for 2 hours. Turn off oven, and let meringues stand in oven for 8 hours (or overnight).