Pumpkin Seed Hearts with Pear Jam and White Chocolate Icing

For the pumpkin seed hearts, knead a smooth dough from the dough ingredients as quickly as possible. Let the dough rest in the refrigerator for 30-60 minutes, wrapped in plastic wrap.

Roll out the dough thinly and cut out hearts – half of the hearts should have a hole in the center. Bake on a tray with baking paper for about 7 minutes at 170 °C hot air (should not get too dark – also darken a bit) and then let cool.

Dip one half of the hearts with a hole into the chocolate coating warmed over a water bath and wipe off the reverse side and allow to dry. Add a blob of jam to the hearts without a hole and place the dipped hearts on top.

Preparation Tip:

For the pumpkin seed hearts we used a green pear jam (with curacao), it looks more colorful than a simple yellow/white pear jam.

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