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Sweet Heart Tarts

Yields1 ServingPrep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Tell them how much you love them with homemade Perugina Chocolate Pop Tarts. This chocolate crust uses olive oil instead of butter and working it by hand keeps it extra flaky. These little heart tarts are rich, decadent, and oh-so-chocolatey!

Serves 10-14

For the pastry:
 ⅔ cup Colavita Extra Virgin Olive Oil, plus more as needed
 1 ¾ cups all-purpose flour
 ⅓ cup cocoa powder
 ½ tsp salt
 2 tbsp sugar
 ½ tsp baking powder
 1 tbsp Colavita White Wine Vinegar
For the filling:
 1 cup Perugina Dark Chocolate Bar
 ⅓ cup Colavita Extra Virgin Olive oil
 flaky sea salt
For the topping:
 Melted Perugina Milk Chocolate
 Powdered Sugar
 Sprinkles
Special supplies:
 approximately 4-inch heart shaped cookie cutter (you can also make a cutout from parchment paper and use it as a guide to cut the hearts by hand)
1

Sift together the flour, baking powder, salt and cocoa powder in a large bowl.

2

Whisk together the oil, egg and vinegar. Add to dry ingredients.

3

Mix by hand or with a stand mixer until the dough comes together. If it’s too crumbly, add more Colavita olive oil, a little at a time. You want the dough to hold together when pressed, but still be slightly flaky.

4

Divide the mixture into two equal halves, form each portion into a disc, and cover in plastic wrap. Place in the refrigerator for at least 2 hours, or overnight.

5

While the dough is chilling, make the ganache.

6

Add the Perugina chocolate to a medium sized metal bowl and set it over a pan of simmering water. Stir until totally melted.

7

Carefully remove the bowl from the heat and whisk in the Colavita olive oil until emulsified and glossy.

8

Allow to cool. You can cover and place it in the refrigerator for 30 minutes or overnight.

9

Preheat your oven to 425 degrees F, and line a baking sheet with parchment paper.

10

Generously flour a work surface. Working with one portion of dough at a time, roll the pastry to a pie crust thickness, about ⅛ inch thick.

11

Using a 4-inch heart shaped cookie cutter, cut out as many hearts as you can from the rolled dough. Re-roll scraps to get more cutouts. Repeat with the second portion of dough. You should have between 10 and 14 cutouts total.

12

Place half of the cutouts on a parchment-lined baking sheet.

13

Add about a tablespoon of the olive oil ganache, keeping the perimeter uncovered so that you can seal the second pastry layer on top.

14

Place the remaining heart pastry cutouts on top of the chocolate-lined ones and press the edges together with the tines of a fork to form a seal.

15

Bake in the preheated oven for 8-10 minutes, or until the pastries have a matte appearance on top and the edges have deepened in color. Remove from the oven, let cool briefly on the sheet, then transfer to wire racks and let cool completely.

16

Melt the chocolate in the top of a double boiler or in the microwave. Drizzle generously over the finished tarts, and immediately garnish with sprinkles.