-
1
Make the crust: In a bowl, whisk together flour, cocoa, and salt.
-
2
With an electric mixer on medium speed, beat butter until fluffy, about 3 minutes.
-
3
Add sugar, and beat until pale and fluffy, about 2 minutes.
-
4
Reduce speed to low.
-
5
Add vanilla and the flour mixture, and mix until dough just begins to hold together, 1 to 2 minutes.
-
6
Turn out dough onto a piece of plastic wrap, then use wrap to gather dough into a ball.
-
7
Flatten into a disk, and refrigerate until firm, 1 hour.
-
8
Coat five 5-inch tart pans with cooking spray.
-
9
On a lightly floured surface, roll out dough 1/4 inch thick.
-
10
Cut dough into 5-inch rounds, and press into bottom and up sides of tart pans.
-
11
Trim excess dough flush with rims.
-
12
Patch any tears.
-
13
Refrigerate or freeze until firm, about 30 minutes.
-
14
Preheat oven to 325F.
-
15
Place tart pans on a rimmed baking sheet and bake until dry, about 25 minutes.
-
16
Let cool completely on wire racks.
-
17
Make the filling: Place chocolate in a bowl.
-
18
In a small saucepan, bring cream and milk almost to a boil; pour over chocolate.
-
19
Let stand 2 minutes.
-
20
Slowly whisk until smooth.
-
21
Let stand 10 minutes more.
-
22
Stir in egg.
-
23
Return crusts to rimmed baking sheet, and pour in filling.
-
24
Bake until just set, about 25 minutes.
-
25
Transfer to a wire rack and let cool completely before removing from pans.
-
26
Garnish with meringue hearts.
-
27
Preheat oven to 175F.
-
28
Place egg whites, sugar, and cream of tartar in a heatproof bowl set over (not in) a pan of simmering water.
-
29
Whisk until sugar dissolves, about 2 minutes.
-
30
Transfer to an electric mixer, and beat on medium-high speed until stiff, glossy peaks form, about 7 minutes.
-
31
Divide meringue into batches, and tint each with food coloring as desired.
-
32
Transfer to pastry bags fitted with 1/4-inch star tips (#18).
-
33
Pipe hearts (1/2 to 1 inch each) onto parchment-lined baking sheets.
-
34
Bake 2 hours.
-
35
Turn oven off, and let meringues stand in oven 8 hours (or overnight).
-
36
Meringues can be stored in an airtight container in a cool, dry place up to 2 weeks.
