Peas and Thank You

Chocolate Hazelnut Heart Tarts

I’m feeling all lovey dovey.

We have no over-the-top romantic Valentine’s Day plans.

Only papercut fingers and adhesive gummed-up tongues from folding and sealing fifty-nine valentines for little grade school-sized hearts in search of one thing.

Candy.

 

Man, how I love those grade school-sized hearts.

They’re what make my own heart beat.

 

Not to mention that great big thirty-six year old-sized heart I’m quite familiar with too.

Thumpthump.

 

I may not have any grandiose plans for saying, “I love you” to these precious valentines in my life.

I’d like to think they already know it, even without hearing the words.

 

But I’ll never get tired of telling it to them anyway, as often as I can.

These tender, decadent, chocolate-filled tarts will just be an exclamation point.

 

And guess what?

I love you, too!

 

Chocolate Hazelnut Heart Tarts

Batch size varies (mine made 16 2-in. hearts)

Print this recipe!

*No nutrition information provided due to varying sizes of cookie cutters.  And because it’s Valentines Day.

• 1 c. whole wheat pastry flour
• 1/2 c. unbleached all-purpose flour
• 2 t. baking powder
• 1/2 t. salt
• 1/4 c. organic butter, coconut oil or vegan margarine (i.e. Earth Balance)
• 1/3 c. maple syrup, agave or honey
• 1 t. vanilla extract
• 1-2 T. cold water
• 1/4 c. chocolate hazelnut spread (i.e. Justin’s or Nutella)

In a food processor (or adjustable-speed blender), combine flours, baking powder, salt and butter, oil or margarine. Process just until the mixture becomes coarse and starts to hold together and transfer mixture to a large bowl. Pour in maple syrup, agave or honey and vanilla.

Add just enough water that a dough starts to come together.  Flatten dough into a disc and wrap with a sheet of plastic wrap. Transfer to the refrigerator for at least 30 minutes.

After dough has chilled, preheat the oven to 325 degrees. Remove dough from the plastic wrap and on a lightly-floured board, roll dough out and cut it into an even number of hearts using a cookie cutter.

Spoon about a teaspoonful of chocolate hazelnut spread in the center of half of the heart cutouts.  Carefully place a cut out heart  on top of the chocolate-filled hearts, crimping and sealing the edges of each tart with a fork.   Repeat with remaining dough.

Transfer each tart to a baking sheet that has been lightly greased or lined with a Silpat or parchment paper. Bake for 9-11 minutes, until tarts are golden brown. Allow to cool on pan for one minute before transferring to a cooling rack.