While these heart-shaped pastries may remind you of the toaster pastries you grew up with, the flavor of this homemade version is all grown up.
Once again, I've experimented with the use of olive oil, which gives these pastries a tender texture and unique, sophisticated flavor. They are filled with chopped Baci Chocolate candies and topped with chocolate (white, milk, or a mix of both; take your pick!) for a rich, indulgent flavor experience.
One thing that I didn't mess with? The sprinkles on top. Those are necessary for joy!
Yield: 6-8 heart shaped pastries - printable version here
Active time: 30 minutes Total time: 2 hours, 40 minutes, plus cooling time
For the pastry:
- ⅔ cup olive oil
- 2 1/3 cup all purpose flour
- ⅓ cup cocoa powder
- ½ teaspoon salt
- 2 tablespoons sugar
- ½ teaspoon baking powder
- ½ cup ice water
- 1 egg
- 1 tablespoon white vinegar
For the filling:
6-8 Baci Chocolate, finely chopped and kept divided
For the topping:
1 bar (3.5 ounces) Perugina Milk Chocolate or Perugina White Chocolate
Sprinkles, your choice of color
approximately 4-inch heart shaped cookie cutter (you can also make a cutout from parchment paper and use it as a guide to cut the hearts by hand)
Make the crust. Place oil in the freezer in either an airtight plastic bag or in a silicone cup (to ensure easy release) until it becomes firm and semi-solid.
Sift together the flour and cocoa powder in a large bowl. Add baking powder and salt. Place bowl in refrigerator. In small bowl; combine the water, egg and vinegar, place in refrigerator. Chill the rolling pin, too.
When the oil is semi-solid, cut it into the flour mixture until it forms coarse crumbs; work quickly. Add the liquid ingredients gradually, tossing lightly with a fork, until dough sticks together. If dough is too wet add a little extra flour. Divide the mixture into two equal halves, form each portion into a disc, and cover in plastic wrap. Place in the refrigerator for at least 2 hours, or overnight.
When you’re ready to get rolling, preheat your oven to 425 degrees F, and line a baking sheet with parchment paper.
Generously flour a work surface. Working with one portion of dough at a time, roll the pastry to a pie crust thickness, about ⅛ inch thick.
Using a 4-inch heart shaped cookie cutter, cut out as many hearts as you can from the rolled dough. Re-roll scraps to get more cutouts. Repeat with the second portion of dough. You should have between 12 and 16 cutouts total.
Place half of the cutouts on a parchment-lined baking sheet. Place 1 chopped Baci chocolate candy on top, keeping the perimeter uncovered so that you can seal the second pastry layer on top.
Place the remaining heart pastry cutouts on top of the chocolate-lined ones, and press the edges together with the tines of a fork to form a seal.
Bake in the preheated oven for 8-10 minutes, or until the pastries have a matte appearance on top and the edges have deepened in color. Remove from the oven, let cool briefly on the sheet, then transfer to wire racks and let cool completely.
Make the topping. Melt the chocolate in the top of a double boiler or in the microwave. Drizzle generously over the finished tarts, and immediately garnish with sprinkles.