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S'more Heart Tarts

These fun treats are delightfully reminiscent of a fireside favorite, the classic s’more, making them the perfect sweets to enjoy at a wintertime tea. Using heart-shaped cutters adds a touch of festive cheer for a Valentine\'s Day celebration. The sweet Royal Icing can be prepared in just a couple of minutes. Feel free to add a spash of a favorite extract to further enhance the taste, if you\'d like, but do keep in mind that dark extracts may darken the icing. Author: Tea Time Magazine January/February 2024
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 20 servings
Author Tanya

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
  • Royal Icing: yields approximately 2/3 cup
  • 2 cups confectioners’ sugar
  • 1 tablespoon meringue powder
  • 3 tablespoons warm 105° to 110° water

Instructions

S'more Heart Tarts:

  • Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  • On a lightly floured surface, unroll 1 sheet piecrust dough.
  • Using a rolling pin, gently roll dough into 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.
  • 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.
  • In a small bowl, whisk together egg and 1 teaspoon water to make an egg wash.
  • 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.
  • 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.
  • Bake until golden brown, 15 to 18 minutes.
  • Let cool for 5 minutes. Transfer to wire racks and let cool completely.
  • 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.

Royal Icing:

  • In a small bowl, whisk together confectioners’ sugar and meringue powder until combined.
  • Whisk in warm water, 1 tablespoon at a time, until mixture is fluid, 2 to 5 minutes.
  • Store in an airtight container for up to 3 days.

Notes

*We used Bonne Maman Hazelnut Chocolate Spread.
Source: https://teatimemagazine.com/smore-heart-tarts/