S’more Heart Tarts
Serves: 20
 
Ingredients
  • 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
  • 1⁄4 cup hazelnut chocolate spread*
  • 1⁄4 cup marshmallow crème
  • 1 egg, room temperature
  • 1 teaspoon water
  • Royal Icing (recipe follows)
Instructions
  1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  2. On a lightly floured surface, unroll 1 sheet piecrust dough. Using a rolling pin, gently roll dough into
  3. an 11-inch circle. Using a 2 3⁄4-inch heart-shaped cutter, cut 20 shapes from dough, rerolling scraps if necessary. Repeat procedure with remaining dough sheet.
  4. Place hazelnut chocolate spread in a piping bag, and cut a 1⁄8-inch hole in tip of piping bag. Spoon marshmallow crème into another piping bag and cut a 1⁄4-inch hole in tip of piping bag.
  5. In a small bowl, whisk together egg and 1 teaspoon water to make an egg wash.
  6. Using a small pastry brush, brush edges of 20 dough hearts lightly with egg wash. Pipe hazelnut chocolate spread near edges of these dough hearts, leaving a 1⁄8-inch border and a 1⁄4-inch circle in centers. Pipe marshmallow crème into center circles.
  7. Using a paring knife, cut a 1⁄4-inch “X” in centers of remaining 20 dough hearts. Place a cut dough heart on top of chocolate spread layer of each prepared dough heart. Using a fork dipped in flour, crimp together edges of dough hearts to seal. Lightly brush tops with egg wash. Place 1 inch apart on prepared baking sheets.
  8. Bake until golden brown, 15 to 18 minutes. Let cool for 5 minutes. Transfer to wire racks and let cool completely.
  9. Place Royal Icing in a piping bag, and cut a 1⁄8-inch hole in tip of piping bag. Pipe icing on top of tarts as desired. Serve immediately, or place in a single layer in an airtight container and serve within a day.
Notes
*We used Bonne Maman Hazelnut Chocolate Spread.
Recipe by TeaTime Magazine at https://teatimemagazine.com/smore-heart-tarts/