Oftentimes Valentines desserts are shared and therefore I prefer flavors which will be adored by both love birds. Consequently a chocolate foie gras filled Mille feuille may not be the best choice here. If this particular dessert does not work for you check out the links below to my site for additional Valentine dessert options.
Mascarpone Cream Raspberry Tarts on Hazelnut Tart Dough
- Prepare hazelnut tart dough and make tart shells.
- Pipe raspberry ganache into tart shells.
- Prepare mascarpone cream and fill tart shells.
- When mascarpone cream is firm decorate with raspberries.
- Decorate with chocolate cranberry heart.
Hazelnut Tart Dough
Yield: Hazelnut tart dough for 12 individual tarts
|8 oz||Unsalted butter , soft||240 g|
|4 oz||Powdered sugar||120 g|
|½ tsp||Salt||2.5 g|
|1 tsp||Vanilla extract||2.5 ml|
|4 oz||Hazelnuts||120 g|
|9 oz||All purpose or Pastry flour||270 g|
- Toast hazelnuts in a medium temperature oven until the hearts are golden and fragrant. Set aside to cool.
- In a bowl mix the butter until creamy and smooth. Add the powdered sugar and combine well. Scrape the bowl and add the egg, salt and vanilla extract. Mix until thoroughly combined.
- Place hazelnuts and flour in a food processor and blend until hazelnuts are finely ground.
- Add flour mixture to butter mixture and blend until just combined. Do not overmix.
- Chill the dough until firm. About 30 minutes in the freezer or chill overnight in the refrigerator.
- Roll the dough on a floured surface about 3 credit cards thick.
- Line the tart ring. Prick the dough with a fork and place in a 375°F (180°C) oven. After a few minutes check the tart, if bubbles develop prick the dough. Bake until golden brown. About 15 minutes and let cool.
Ganache with Raspberry liquor
|2 oz||Heavy cream||60 g|
|½ oz||Invert sugar||15 g|
|3 oz||52-54% chocolate, chopped||90 g|
|.5 oz||Raspberry liquor||15 g|
- In a saucepan bring the heavy cream and invert sugar to a boil.
- Place the chocolate in a bowl and add the boiled cream in 5 increments. Stir with a spatula. Add the liquor.
|6 oz||Whipping cream (34-36 %fat)||180 g|
|4||Large egg yolks||4|
|2 oz||Water||60 g|
|3 oz||Extra fine granulated sugar||90 g|
|8 oz||Mascarpone cheese||240 g|
- Place the gelatin leaves in very cold water and set aside.
- In a cold bowl whisk the whipping cream to very soft ribbon consistency. Absolutely do not whip to a peak! Set aside.
- Fill a saucepan with a small amount of water and bring to a boil and then turn to a low simmer. In a bowl whisk together the egg yolks and measured water. Add the sugar and whisk well. Place the bowl over the simmering water and whisk constantly until the yolk mixture reaches at least 165°F (74°C). Remove from heat.
- Remove the gelatin leaves from the water and squeeze well to remove excess water. Whisk the gelatin into the yolk mixture. Add the mascarpone cheese and vanilla extract and whisk smooth.
- Add the soft whipped heavy cream and gently fold into the above using a spatula. Fill into prebaked tart shells.
White Chocolate Cranberry Decor
|8 oz||White chocolate couverture||240 g|
|2 oz||Dried cranberries, very finely chopped||60 g|
Temper white chocolate couverture and add dried cranberries. Spread on acetate and once firmed as leather cut into desired shapes. See “On Baking” for additiona