Valentine heart tarts

1 Servings

Ingredients

Quantity Ingredient
25 Crisp chocolate wafer cookies (about 8 ounces), or 1 1/2 cups low-fat chocolate graham cracker crumbs
2 tablespoons Canola or sunflower oil
1 tablespoon Unsalted butter, melted
⅛ teaspoon Ground cinnamon
1 tablespoon Skim milk or water, or as needed
1½ cup Vanilla nonfat or low-fat yogurt
1 quart Fresh ripe strawberries, rinsed, patted dry, and hulled
3 tablespoons Light cream cheese or Neufchatel cheese
⅓ cup Granulated sugar
¼ cup Strawberry preserves
2 tablespoons Chambord or Creme de Cassis (optional)
1 pinch Salt
⅓ cup Fresh orange juice or water
2 teaspoons Fresh lemon juice
3½ teaspoon Unflavored gelatin
8 Fresh whole strawberries, rinsed and patted dry, for garnish
Fresh mint sprigs

Directions

CHOCOLATE CRUMB CRUST

STRAWBERRY CREAM FILLING

Place chocolate wafers in the workbowl of a food processor and pulse to form crumbs. Or place the cookies in a closed plastic bag and roll with a rolling pin to form crumbs. In the processor or in a bowl, combine the crumbs with all the other ingredients and pulse or toss until the crumbs are evenly moistened. They should hold together well when squeezed between your fingers; add a few drops more liquid if needed.

Press the crumb mixture into eight 3 to 4-inch heart shaped tartlet molds, oven-proof Pyrex or metal, and refrigerate them to set while you prepare the filling.

Measure the yogurt into a cheese cloth-lined strainer set over a bowl and drain for about 30 minutes/ you should have about 1¼ cups of yogurt.

Discard the liquid (or drink it, it is high in calcium).

Halve the strawberries and set aside.

In a food processor or blender, mix together quickly the cream cheese and sugar. Add the drained yogurt, halved berries, preserves, Chambord or cassis if used, and salt; pulse to blend but do not puree completely--there should still be some pieces of berries.

In a small nonreactive saucepan, combine the orange juice and lemon juice.

Sprinkle on the gelatin and let stand for about 3 minutes to soften. Stir the mixture over low heat just until the gelatin dissolves; do not boil.

Remove from heat and stir in a few tablespoons of the strawberry cream to cool the gelatin. Then pour the gelatin mixture into the strawberry cream and pulse or stir to blend in. Fill the tartlet molds. Chill at least 3 hours, or overnight. Before serving, garnish each tartlet with a whole fresh strawberry or slices fanned out, or a mint sprig.

Yield: 8 tartlets

NOTES : (Courtesy of Let Them Eat Cake, by Susan Purdy) Recipe by: Cooking LIve Show #CL8821 Posted to MC-Recipe Digest V1 #490 by Angele Freeman <jfreeman@...> on Mar 1, 1997.

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