TART HEART

Combine the flour with the butter. Add egg yolks and icing sugar until you get the consistence of the dough. Cut as desired and cool in the refrigerator. Bake in an oven preheated to 180 ° C for about 15 minutes. Roll out the remaining dough into a 5 mm layer and cut out the shape of a heart. Bake between two perforated mats at 180° C about 15 minutes.

Soak gelatin in water. Heat the liqueur, sugar and eggs to 80⁰C, stirring constantly, add soaked gelatin. Set aside for 5 minutes and add cold butter. Stir until the butter is combined with the cream. Pour into the tarts, cover with a heart-baked biscuit and cool down.

Soak gelatin in water. Warm the milk add soaked gelatin. Pour over the chocolate. Mix until you get a ganache. Add the whipped cream. Mix well and pour into molds. Freeze.

From sugar, water and glucose, cook a syrup at 103 degrees. Soak the gelatin in the water. Add white chocolate, cream and soaked gelatin. Mix with a blender. Add red colorant. Glaze the frozen products with the coating at temperature around 30 degrees.