Americans spend nearly $2 billion on Valentine’s Day tributes: Keep your share of that spending local with these gorgeous treats from area businesses

 Early Catholic authorities, annoyed by the surprising popularity of Lupercalia, an ancient Roman fertility festival celebrated on February 15, displaced it with commemoration of the February 14 martyrdom of St. Valentine, a priest who had continued to marry soldiers and their wives in spite of a prohibition put in place by (probably) mad Emperor Claudius. The good saint, martyred in 269 CE, did not give out gifts, but he was pro-romance.

 

Valentine’s Day chocolates really get going in 1861 when Frye and Co., a British chocolatier, invented their heart-shaped “fancy box” of bonbons. Its message of sweet love took hold quickly, and now chocolate and love are entwined…like lovers.

 

Mediterra Café’s chocolate raspberry tart is pure deliciousness for young and old. Buy enough for everyone’s Valentine’s Day dessert because everyone will want in, or make the recipe below! To visit their two locations:  mediterracafe.com

 

Mon Aimée in the Strip District is a chocoholic’s dream. We sampled pomegranate truffles, dark chocolate hearts, Pacari Dark Chocolate Chili Pepper bar, and Butler’s Honeycomb Crisp Milk Chocolate bar.

Renee Casey of Confections Pittsburgh explores dreaminess with lollies, candies, and heart-shaped chocolates laced with full-spectrum CBD oil. If your beloved tends to be a little tense, perhaps this is a gift for both of you?  Renee shares recipes for her candies and heart-shaped chocolates here!

 

I HEART CHOCOLATE TARTS

Recipe by Mediterra Café

 

For the crust: 

1 1/2 cups AP flour

1/2 cup confectioners' sugar

1/4 tsp salt

4 1/2 oz (1 stick + 1 tbsp) very cold butter, cut into small pieces

1 large egg yolk

 

Put the flour, sugar, and salt in a food processor, pulse to blend. Scatter in the butter, and pulse about a dozen times, until the butter is cut in. You’ll have pieces the size of oatmeal flakes and others the size of peas. 

 

Stir the yolk to break it up and add it in 3 additions, pulsing after each. 

 

Pulse until the dough has curds and clumps; it should hold together when you pinch it. Turn it out onto a counter, knead it into a ball and flatten it into a disk. Wrap in plastic wrap and chill.

 

Roll the dough into an 11-inch circle between layers of parchment or wax paper. If you do not have either on hand, roll out onto a floured work surface.

 

Fit the dough into a 9-to-9½-inch tart pan with a removable bottom, trimming the top evenly with the pan’s edges. Refrigerate the crust in the pan for at least 1 hour. If you need it in a hurry, you can put it in the freezer until firm. 

 

Heat the oven to 400. Place the pan on a baking sheet, and cover with a piece of buttered foil or parchment, pressing it lightly to cover the crust’s bottom and sides; fill with rice or dried beans. This will help the tart hold its shape.

 

Bake for 20 minutes. Remove the foil and rice. If you're going to bake the tart again with a filling, bake it uncovered for 5 minutes more. If you'll be using a no-bake filling, bake the uncovered crust for an additional 8 to 10 minutes. 

Cool for at least 30 minutes before filling.

 

For the filling:

1 cup heavy cream

1/2 cup milk

10 oz semisweet chocolate chips

2 tbsp sugar

1/4 tsp salt

2 large eggs, room-temp preferred 

 

Heat heavy cream and milk over medium until it simmers around the edges. Remove from heat. Add chocolate and stir until smooth. Whisk in sugar and salt. Beat eggs in a small bowl and add into the chocolate mixture until smooth. 

 

Pour filling into cooled tart shells and bake at 325 degrees for 15 to 20 minutes until the surface is glossy. 

 

Note: If you start to see bubbles or cracks that means you are over-baking your tart.

 

 

For the ganache (an optional topping, but will create a smooth finish):

 

1 1/2 cups heavy cream

18 oz semisweet chocolate

 

Heat heavy cream over medium heat until it simmers around the edges. Do not overheat the heavy cream.

 

Measure chocolate chips in a large mixing bowl.

Once heavy cream is ready pour over chocolate chips, let sit for a minute. Whisk until completely combined.

 

Note: If you add hot cream to the chocolate, it's imperative to let it stand for a minute or so to let the chocolate melt a little on its own. This helps prevent tiny specks of chocolate in the finished product. Use any extra ganache to make hot chocolate!