Chocolate Strawberry Heart Tartlets A Valentines Day Treat

Instructions:

1. Combine flour, cocoa powder, sugar, and salt in a food processor. Pulse to combine.
2. Add cold butter and pulse until the mixture resembles coarse crumbs.
3. Add egg yolk and ice water, one tablespoon at a time, until the dough just comes together.
4. Form dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
5. Roll out dough on a lightly floured surface and cut into circles slightly larger than the tartlet tins.
6. Press dough into the tartlet tins, trim edges, and prick the bottoms with a fork.
7. Chill for another 15 minutes.
8. Line the tart shells with parchment paper and fill with pie weights.
9. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment paper and bake for another 5 minutes, or until the crusts are firm.
10. Let cool completely in the tins.
11. Puree strawberries, sugar, and lemon juice in a food processor until smooth.
12. Strain the mixture through a fine-mesh sieve to remove seeds.
13. In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes to bloom.
14. Heat a small portion of the strawberry puree in a saucepan until warm but not boiling.
15. Remove from heat and stir in the bloomed gelatin until dissolved.
16. Combine the gelatin mixture with the remaining strawberry puree.
17. In a stand mixer (or with a hand mixer), whip heavy cream until stiff peaks form.
18. Gently fold the whipped cream into the strawberry puree until just combined.
19. Pour the mousse into the cooled tart shells and chill for at least 2 hours, or until set.
20. Carefully remove the tartlets from the tins.
21. Arrange heart-shaped strawberry slices on top of the mousse.
22. Serve immediately or chill until ready to serve.