Heartytunamelts Recipes

MELTING HEART CAKES

Steps:

• For the frozen hearts: Press the softened sorbet into 4 cavities of an 8-cavity silicone heart mold (2 1/4-inch hearts). Freeze at least 6 hours and up to overnight.
• For the chocolate domes: Melt the chocolate in a double boiler. Once completely melted, let the chocolate cool to about 90 degrees F. The chocolate should still be melted and warm, not set.
• Meanwhile, wash and dry the outside of 4 medium round balloons. Inflate the balloons so they are about 5 inches in diameter.
• Holding onto the tied end of a balloon, dip it into the melted chocolate so that two-thirds of the balloon is covered in chocolate. Let the excess chocolate drip off. Place the balloon chocolate-side up in a coffee mug. Repeat with remaining balloons and chocolate. Let set at room temperature until hardened, 4 to 6 hours.
• Once the chocolate is complete set and hard, very carefully pop each ballon with a knife and remove it from the interior of the chocolate dome. Place the domes open-side down on a warmed baking sheet and gently swirl to create a smooth edge. Transfer to a clean baking sheet lined with parchment paper. Store in a cool place.
• For the white chocolate sauce: In a medium pot, heat the cream over medium-low heat until hot and bubbling around the edges. Immediately add the white chocolate chips and vanilla and whisk until the chocolate is completely melted and incorporated into the cream. Keep warm until ready to serve. You can make the sauce in advance and store in an airtight container in the refrigerator; reheat in a pot over low heat before serving, adding more cream if needed to thin it out.
• For the assembly: In a medium mixing bowl, combine the crumbled sandwich cookies, brownies and fresh and freeze-dried raspberries. Gently toss to combine.
• Line up 4 plates or wide shallow bowls (like pasta bowls). Place a 3-inch ring mold in the center of one of the plates and spoon in a quarter of the fruit and crumble mixture. Carefully remove the cutter. Repeat on the remaining plates. If you don't have a 3-inch cutter, neatly spoon the mixture into the center of each plate in a circle about 3 inches in diameter.
• Make sure the white chocolate sauce is nice and hot and transfer to a measuring cup or small pitcher.
• Working quickly, remove the raspberry sorbet hearts from the molds and place one onto each portion of the crumble mixture. Carefully cover each heart with a chocolate dome. Present to your guests and pour the hot chocolate sauce over the dome to melt and reveal the dessert.

SWEETHEART TARTS

Steps:

• Preheat the oven to 375 degrees.
• Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioners' sugar to the work surface and rolling pin as needed.
• Using a round cookie cutter the same diameter as the top of the muffin tin cups (about 2 inches), cut 36 rounds of dough. Gently press a dough round into each muffin cup and press evenly into the sides and bottom of the cup. Continue with remaining dough rounds. Bake until set and edges are light golden, about 10-12 minutes. Let cool in the pan completely before removing with a small offset spatula.
• Heat the jam in a small saucepan over medium heat until melted. Add the cherries and stir gently to coat completely. With a small teaspoon, transfer a cherry into each tart shell and drizzle with a little more warm jam. Allow to cool and set.
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
• Recipe courtesy of Alton Brown

OPEN-FACE TUNA MELTS

Steps:

• In a bowl, combine the first five ingredients. Place buns cut side up on a baking sheet. Spread tuna mixture evenly over buns; top with tomato. Bake at 350° for 5 minutes. Top with cheese. Bake 3-5 minutes longer or until cheese is melted. Serve warm.

RUSH-HOUR TUNA MELTS

Steps:

• Heat oven to 350°. Mix tuna, celery, onion, lemon peel and mayonnaise in medium bowl.
• Spread about 3 tablespoons tuna mixture on each English muffin half. Top each with tomato slice; sprinkle with cheese. Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until cheese is melted and sandwiches are thoroughly heated.