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| Chocolate Heart Tarts with Raspberries |
 The tarts can be made a day ahead and then assembled just before they are served. Nesting Heart Cutters Cake Decorating Tip #4 Ingredients: 30 ounces of Semi-Sweet Chocolate Ganache Recipe Below 2 (15 oz) packages refrigerated (9 in.) pie crusts 1 egg white mixed with 2 teaspoons water 1/2 pint raspberries Mint Ganache Ingredients: 1/4 cup whipping cream 7 ounces of Semi-Sweet Chocolate Preheat oven to 425°F. On lightly floured surface; roll pie crust out to 12" circle. Using largest cutter, cut out two hearts. To form border cut out center of one heart using 3rd largest cutter. For various size tarts use cutters one size smaller for borders. Repeat with second pie crust. Using smallest cutter cut out petite hearts for garnish. To attach border to bottom, brush edge of heart with egg wash; top with border. Prick bottom with fork, bake 10-12 minutes to until light brown. Cool completely on rack. Heat whipping cream in saucepan to boiling point. Do not boil. Remove from heat, add chopped semi-sweet chocolate bits. Stir until smooth and glossy. Cool. With bag and cake decorating tip, pipe ganache into tart shells. Arrange raspberries on ganache. Top with small heart pastry. Garnish with mint and powdered sugar, if desired. YIELD: Makes 6-8 tarts |
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About the Author: Mary Ann Ross and Kimberly Lainson are a dynamic mother and daughter team that became business partners in November 1997 for different reasons. Mom had taken an early retirement and was bored (one can only re-organize the fridge so many times!). Kimberly wanted to stay home with her four children. So, we did what we knew best… having fun with kids… and started an at-home business that has grown from one room in Mom's house to a converted outbuilding on her rural property in Washington and now located in a larger office/warehouse facility in the same general area. In our growth, we've added two additional web sites - CakeWorksCentral.com and HarryPotter-Birthday.com |
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Create My Own Soup 
