Valentine’s Day Tarts | Fluffy Heart Shaped Chocolate Cakes From Facebook Page # 10


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Valentine’s Day Tarts
Full recipe: https://taste.md/2lAMOAN

INGREDIENTS

Tart Shells:
2 cups flour
¼ tsp salt
½ tsp baking powder
½ cup unsalted butter
1 cup sugar
1 egg
2 tbsp milk
pink food colouring
½ tsp vanilla extract
Ganache Filling:
8 oz strawberry-flavoured dark chocolate (I used Lindt Excellence)
pinch of salt
¾ cup whipping cream, hot
Melted white chocolate, or candy melts in your desired colour
oil-based food colouring (optional, for colouring chocolate)
Whipped cream
valentine’s day sprinkles

LET’S GET COOKING…

Make the tart shells:
Mix together the flour, salt and baking powder in a bowl. In a separate bowl, cream the butter and sugar with an electric mixer until it becomes light and fluffy. Add a couple drops of pink food colouring to the milk, then add that to the mixture along with the egg and vanilla, and mix well. Then slowly add the flour mixture until it is just combined. Shape the dough into a ball, then divide it into two balls. Wrap them in plastic wrap and place in the refrigerator for 1 hour. Lightly dust some flour onto your countertop, and roll the dough out until it is ¼ inch thick. Using a 11 cm circle-shaped cookie cutter, cut out circle shapes. Press the circles into a muffin tin and place in the freezer for 30 minutes, or until frozen solid. Then bake at 350F for 10 minutes. Allow the tart shells to cool completely in the pan. Gently remove the shells from the pan with the help of a sharp knife. If the shells are a little soft, place them in the freezer to stiffen.
Make the ganache: Break apart the chocolate and place it in a microwave-safe bowl. Microwave at 30-second intervals, stirring at each interval, until fully melted. Add the salt and whipping cream and mix until fully combined. Place in the fridge until chilled, but still liquid. Pour the ganache into the tarts and place in the fridge until the ganache is firm.
Chocolate Hearts: Dye the white chocolate your desired colour with oil-based food colouring, or use coloured candy melts. Pour the chocolate into a heart-shaped chocolate mold and place in the freezer until the chocolate has fully set, about 20 minutes. Unmolds the chocolates and keep them in the freezer until needed.
Assembly: Place a dollop of whipped cream onto the center of each tart. Top with a chocolate heart and Valentine’s Day sprinkles. Enjoy!
Fluffy Heart Shaped Chocolate Cakes
Full recipe: https://taste.md/21Lguyd

INGREDIENTS

3 eggs
1 1/2 tbsp sugar
1/4 cup sugar (for meringue)
1/2 cup flour
3 tbsp hot water
1 1/2 tbsp vegetable oil
3 1/3 tbsp heavy cream
1 1/2 tbsp sugar
7 ounces chocolate for melting
sprinkles and edible decorations

LET’S GET COOKING…

Preheat oven to 350 degrees F.
Separate the egg yolks from the egg whites in two different bowls.
Start making the meringue by beating the egg whites with an electric mixer. Add the sugar in two stages, beating in between. Beat the egg whites until stiff peaks.
Combine 2 tbsp sugar, vegetable oil and hot water with the egg yolks and beat until ingredients are mixed well. Sift in the flour and mix until well incorporated.
Add one big spoonful of meringue into the egg yolk mixture and blend well.
Fold in half the meringue until just blended.
Fold in the rest of the meringue and gently mix until ingredients are well incorporated.
Line baking pan with parchment paper. Bake for 12 minutes at 350 degrees F.
After the cake has cooled, cut out heart shapes.
Combine the cream with the sugar and whip until soft peaks.
Spread some whipped cream between two cakes.
Melt the chocolate until smooth and pour over the cakes. Decorate with sprinkles or your favorite edible decorations.
Beef Stir-Fry with French Fries

Full recipe: http://www.foodtv.com/5f45f.
Ingredients

1 pound frozen french fries (about 5 cups)
1 1-pound boneless rib-eye steak, thinly sliced
2 tablespoons soy sauce
3 cloves garlic (1 grated, 2 sliced)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 large red onion, thinly sliced
1/2 jalapeno pepper, chopped (remove seeds for less heat)
8 Campari or other small vine-ripened tomatoes (about 10 ounces), quartered
1 tablespoon red wine vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro

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