A Valentine's Treat: White Chocolate Passion Hearts
by Verity O'Gorman
Why not make this Valentine’s Day a family affair with these delicious, melt-in-the-mouth shortbread hearts, sandwiched with white chocolate and passion fruit ganache?
Makes 12 sandwiched hearts.
YOU WILL NEED
2 baking sheets
Heart shaped cookie cutter
FOR THE SHORTBREAD
170g unsalted butter, softened
85g golden caster sugar
Seeds from 1 vanilla pod
50g white chocolate, grated
175g plain flour
80g rice flour
Pinch of salt
15g caster sugar
15g freeze dried raspberries
Icing sugar, to dust
FOR THE FILLING
100ml double cream
200g white chocolate, finely chopped
1 tbsp unsalted butter, softened
Pulp from 4 passion fruits
1. In a large bowl use a wooden spoon to cream the butter, sugar and vanilla seeds, then mix in the chocolate.
2. Sift both the flours together with the salt and then mix until a dough forms. Bring it together with your hands and knead gently, you don’t want to over work it or let it get to hot.
3. Shape the dough into two flat discs, wrap tightly in cling film and refrigerate for at least 30 minutes. (At this point the dough can be frozen and defrosted for use at a later date).
4. Shortbread is best made in a cool kitchen so don’t preheat the oven until your dough is safely in the refrigerator. At this point you can preheat the oven to 180°C/Gas Mark 4 and line two baking trays with non-stick baking paper.
5. Whilst your dough is chilling you can prepare the filling. Finely chop or grate the chocolate and place in a heatproof bowl. Heat the cream in a small saucepan until it is just boiling, then pour it over the chocolate. Leave it for about a minute to melt and then beat vigorously with a wooden spoon until no lumps remain.
6. Allow to cool and thicken a little before beating in the butter. Fold in the passion fruit pulp a little at a time as you don’t want to make the ganache too runny – you might not need all the pulp. (The ganache can be kept in the fridge for up to a week until needed but must be allowed to warm up to room temperature before using).
7. Remove the chilled dough from the refrigerator and squash it a little to soften it, then place each disc between two sheets of cling film and roll out to a thickness of 3 mm. Use your cutter to stamp out 24 heart shapes.
8. Place them on the prepared baking trays, spacing them at least 3cm apart and chill for about 10 minutes.
9. Bake in the centre of the oven for 10 - 15 minutes, less if the hearts are very small, until they are lightly golden and quite firm to the touch.
10. While still hot on their trays, sprinkle half of the hearts with caster sugar and some of the crumbled raspberries. Leave the biscuits to cool completely.
11. Spread a dollop of ganache on the underside of a plain biscuit, then gently press a raspberry covered biscuit on top. Repeat until all the biscuits are sandwiched together and finish with a dusting of icing sugar
About the Author
Educate’s own Verity O’Gorman is an Educate Private tutor as well as co-founder of the delicious new baking and preserve company, Unhampered. With expertise ranging from cupcakes of all flavours, shapes and sizes to jams, jellies, chutneys and cordials, Verity is a true culinary prodigy.