350g plain flour
125g icing sugar
1 teaspoon vanilla
Filling and topping
150g double cream
100g dark chocolate (70%)
Sprinkles or fresh fruit
Weigh out the flour, and add the room temperature butter.Using your hands crumble the butter into the flour. Now add the icing sugar and vanilla paste. Then mix in the beaten egg.Knead it all together but try not to over mix. Wrap in clingfilm and leave in fridge for an hour.
Roll out your pastry on a lightly floured surface to about 2mm to 3mm. Using a heart shaped cutter, cut equal amounts as you will need a top and bottom for each heart shaped medal.
Once done bake in a pre-heated oven at 200c/400f/gas mark 6 for 6 to 8 minutes.Do keep an eye out as they can burn quite quickly.
Place them on a rack and let them cool completely.
Now make the topping. Melt the dark chocolate slowly over a bain marie. Using a pastry brush or a teaspoon spread the melted chocolate over even number of hearts.
Whip the cream and using a teaspoon spread the bottoms with a generous amount of cream. Gently assemble one onto of the other.
These are best eaten on the day.