For Valentine’s Day, let’s give a sweet and delicious heart-shaped tart to show our affection to our loved one. Cooking is synonymous with love.

With butter-free shortcrust pastry, crumbly and with a touch of crunchiness, made with type 1 flour and a fantastic sugar-free dark hazelnut filling, a delightful sin we can indulge in without guilt, with an enveloping flavor that conquers us instantly.

Surrounded by toasted Sicilian almond crumbs, an essential energy source for our body.

And all accompanied by an excellent and fragrant rosehip and vanilla infusion which provides a relaxing effect, is a natural antiseptic and an excellent antioxidant, and creates a relaxing and romantic atmosphere.

A thought made from the heart is better than a thousand gifts.

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Difficulty: Easy
Cost: Affordable
Rest time: 20 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients for preparing the Valentine’s Day Tart

1 1/4 cups type 1 flour
1 egg
2 tbsps sunflower oil
5 tbsps sugar
1/2 orange zest
1 tsp baking powder
1 package dark hazelnut cream
as needed peeled almonds
as needed rose and vanilla infusion
as needed powdered sugar
as needed beans or chickpeas

Tools

1 Bowl
1 Pastry Board
1 Tart Pan
Parchment Paper
1 Wooden Spoon
1 Rolling Pin
1 Spoon
1 Chopper

Steps for preparing the Valentine’s Day Tart

To prepare the delicious Valentine’s Day tart, let’s start by making the shortcrust pastry.

In a bowl place the flour, egg, sugar, and sunflower oil. Initially, mix with a wooden spoon and then turn out onto a pastry board and knead by hand until you obtain a compact and homogeneous dough.
Then cover it with parchment paper both underneath and on top, so that when rolling it out, it doesn’t stick on either side, and roll it out with a rolling pin to a thickness of half a centimeter. Place it in the heart-shaped mold without removing the parchment paper and cut the edges with scissors, following the shape of the mold.
Once the edges are cut, make small grooves with the tip of a knife and pour over, without removing the parchment paper, the beans or chickpeas. These will allow the shortcrust to maintain an even thickness and prevent puffing.
Bake at 356°F (180°C) for about 20 minutes and at the end of cooking, take it out of the oven, let it cool for another 20 minutes, and remove the parchment paper and the beans or chickpeas, which will no longer be edible.
At this point, fill the shortcrust with the dark hazelnut cream evenly with the help of a spatula or spoon. If it’s too thick, melt it in a bain-marie.
Meanwhile, coarsely chop the almonds with a chopper, to use for decorating the sides of the tart.
Finish with a sprinkle of powdered sugar on the edges and
serve with an excellent vanilla and rosehip infusion with an intense aroma and intoxicating taste, creating a romantic atmosphere, perhaps with dim lights and… happy Valentine’s Day!
The products used to create the recipe can be found HERE.