HEART SHAPED TART RECIPES

Steps:

• For the cake, preheat the oven to 180°C (approximately 350°F). Grease 4 oven-proof heart-shaped ramekins (9 cm diameter/approximately 3 1/2 inch) and sprinkle with flour.
• Stir the butter with the sugar and pomegranate syrup until creamy and gradually stir in the eggs with a pinch of salt. Mix the flour with the cocoa and baking powder and stir alternately into the butter-egg mixture with the milk. Pour the batter into the prepared ramekins, spread evenly and bake in preheated oven until toothpick inserted into cake comes out clean, about 25 minutes.
• For the cream, stir the butter with the powdered sugar until creamy. Gradually stir in the pudding.
• Remove fully baked tarts from the oven, allow to cool slightly, remove from ramekins and cool completely. Cut once in half horizontally and sprinkle the bottom layer with rosewater. Top with the cream, put the remaining layers over the cream, press lightly and chill for 2 hours in the refrigerator.
• To decorate, top each with red chocolate candies and one rose. Garnish with pink sugar and serve.

Steps:

• 1.Separate egg. 2.Dice the butter and knead with 60 g powdered vanilla sugar, flour, egg yolk, salt and 2-3 tablespoons cold water until smooth. 3. Refrigerate dough for about 1 hour. 4.Roll out the dough on a small amount of flour approx. until 0.5 cm thick. Cut out heart (about 20 x 26 cm). Cut out small hearts (2.5 cm) from the leftover pieces of dough. 5.Place large heart on baking tray, rub thin edges with egg whites and put small hearts close to each other, pierce heart several times with a fork. Put the remaining hearts on the baking tray and bake in a preheated oven at 200 ° C 15-18 minutes until light and crispy, remove small hearts after 8-10 minutes of baking time. Let everything cool down. 6.Mix the crème fraîche with the remaining sieved powdered sugar and amaretto. 7.Soak gelatin in cold water, squeeze gently and dissolve over low heat.8.Stir in 2 tablespoons of crème fraîche paste, then add this cream to the rest of the mixture. Refrigerate until the cream begins to gel.9.Whip the cream until stiff and fold in to the mixture. Place on top of the pastry heart.10.Drain the cherries well and place on top of the cream. Put remaining dough hearts on top. 11.Stir 125 ml of cherry juice with red sugar glaze, bring to the boil while stirring and allow to cool for 1 minute. 12.Then use a spoon to pour fine lines over the tart. Allow to solidify.