Sweetheart Torte Recipes

SWEETHEART TARTS

Steps:

• Preheat the oven to 375 degrees.
• Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioners' sugar to the work surface and rolling pin as needed.
• Using a round cookie cutter the same diameter as the top of the muffin tin cups (about 2 inches), cut 36 rounds of dough. Gently press a dough round into each muffin cup and press evenly into the sides and bottom of the cup. Continue with remaining dough rounds. Bake until set and edges are light golden, about 10-12 minutes. Let cool in the pan completely before removing with a small offset spatula.
• Heat the jam in a small saucepan over medium heat until melted. Add the cherries and stir gently to coat completely. With a small teaspoon, transfer a cherry into each tart shell and drizzle with a little more warm jam. Allow to cool and set.
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
• Recipe courtesy of Alton Brown

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SWEETHEART TORTE

Steps:

• Preheat oven to 250°. Grease and flour three baking sheets. With the tip of a knife, draw three separate 8-inch circles or hearts on the baking sheets.Place 1 cup of the sugar and almonds in a food processor bowl. Cover and process until nuts are finely ground set aside.In a large mixer bowl at high speed, beat egg whites and salt until soft peaks form. Gradually beat in 3 tablespoons sugar and vanilla and continue beating until stiff peaks form. Gently fold in sugared ground nuts. Spread one-third of the mixture in each circle on baking sheets.Bake for 50 to 55 minutes or until nearly dry and edges are golden. Loosen layers with a spatula and carefully transfer warm shells to wire racks to cool completely. Assemble torte immediately or store meringues in an airtight container.In a small saucepan, mix chocolate, 1/2 cup of the whipping cream, remaining 1/4 cup sugar and butter. Stirring constantly over low heat, cook until chocolate melts and mixture is smooth. Chill for 1 hour or until firm enough to spread.In a small mixer bowl at medium speed, beat remaining 2 cups whipping cream and powdered sugar until stiff peaks form.About 4 1/2 hours before serving, assemble torte. Place one meringue layer on a serving plate and spread with about 1 cup of the whipped cream. Spread half of the chocolate mixture on a second meringue layer place, chocolate-side down, on first layer. Spread about 1 cup of the whipped cream on the top surface. Spread remaining chocolate mixture on third meringue layer place, chocolate-side down, on cream-covered stack. Wrap assembled torte in plastic wrap and chill for 3 1/2 hours.Uncover and frost top and sides of torte with remaining whipped cream. Chill, uncovered, for 30 minutes. Garnish top with strawberries.

SWEETHEART TORTE

Steps:

• 1. Preheat oven to 250°. Grease and flour three baking sheets. With the tip of a knife, draw three separate 8-inch circles or hearts on the baking sheets.2. Place 1 cup of the splenda and almonds in a food processor bowl. Cover and process until nuts are finely ground set aside.3. In a large mixer bowl at high speed, beat egg whites and salt until soft peaks form. Gradually beat in 3 tablespoons splenda and vanilla and continue beating until stiff peaks form. Gently fold in sugared ground nuts. Spread one-third of the mixture in each circle on baking sheets.4. Bake for 50 to 55 minutes or until nearly dry and edges are golden. Loosen layers with a spatula and carefully transfer warm shells to wire racks to cool completely. Assemble torte immediately or store meringues in an airtight container.5. In a small saucepan, mix chocolate, 1/2 cup of the whipping cream, remaining 1/4 cup splenda and butter. Stirring constantly over low heat, cook until chocolate melts and mixture is smooth. Chill for 1 hour or until firm enough to spread.6. In a small mixer bowl at medium speed, beat remaining 2 cups whipping cream and powdered sugar until stiff peaks form.7. About 4 1/2 hours before serving, assemble torte. Place one meringue layer on a serving plate and spread with about 1 cup of the whipped cream. Spread half of the chocolate mixture on a second meringue layer place, chocolate-side down, on first layer. Spread about 1 cup of the whipped cream on the top surface. Spread remaining chocolate mixture on third meringue layer place, chocolate-side down, on cream-covered stack. Wrap assembled torte in plastic wrap and chill for 3 1/2 hours.8. Uncover and frost top and sides of torte with remaining whipped cream. Chill, uncovered, for 30 minutes. Garnish top with strawberries.