Chocolate Ganache Tartlets
Ingredients for Crust:
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
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
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.
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.