Shortcrust hearts.

DI Chiara Maci | 21 Feb 2019


Since I got home I have almost only been cooking.

My passion.

So many of you have made my water muffins, how wonderful.

Here I leave you my shortcrust hearts with vanilla and cocoa 🙂



500g of flour 00

250g of butter

250g of sugar

2 fresh eggs

Vanilla extract

15-20g of bitter cocoa powder


– Mix the flour, the chopped butter and the granulated sugar into a bowl or a planetary mixer.

– Lastly add the eggs and finish kneading.

– Divide the dough into two, finish working one part by incorporating a few drops of vanilla extract and add the cocoa to the other, finish kneading.

– Do not work the pastry very much; as soon as the ingredients are mixed, it is ready.

– Form two portions and leave them to rest in the fridge covered with plastic wrap.

– Preheat oven at 180c.

– Take them out of the fridge and roll them out by hand or with a rolling pin on a lightly floured surface.

– Take big heart molds and use them for the vanilla pastry.

– Once all the big hearts are formed, place a smaller mold in the center (always in the shape of a heart) and remove this part of the dough; it should turn out to be a “pierced” heart.

– Use the small heart mold for the whole cocoa pastry and use them to “fill” the hole that will have been created inside the vanilla shortcrust hearts.

– Bake on a baking sheet covered with parchment paper for 10-15 minutes.

– Let the shortcrust hearts cool down before eating them.

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