Caipirinha – Hearts

Ingredients for 1 servings:

• 250 g flour
• ½ tsp baking powder
• 165 g butter
• 80 g sugar
• 1 egg(s)
• 5 tbsp cachaça (sugar cane liquor; alternatively white rum)
• 1 lime(s), juice and grated zest, untreated
• 1 pinch of salt
• 80 g white chocolate
• 1 tbsp powdered sugar
• 100 g powdered sugar
• Lime peel strips for decoration (sprinkles also work)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Knead together flour, baking powder, 125g butter in pieces, sugar, egg, 2 tbsp cachaça, 1 tsp lime zest, and salt, first using the dough hook of a hand mixer, then briefly by hand until smooth. Chill for at least 1 hour. About 30 minutes before the end of the waiting time, roughly chop the chocolate and melt it in a bain-marie with hot water. Cream together 40g softened butter, melted chocolate, 1 tbsp powdered sugar, 3 tbsp cachaça, and 1 tsp each lime zest and juice until creamy. Cover with plastic wrap. Roll out the dough on a lightly floured surface to a thickness of about 3mm. Cut out 25-30 large hearts (5.5cm in diameter) and 25-30 small hearts (4cm in diameter – I only used small hearts). Place the hearts on two baking sheets lined with baking paper. Bake, one sheet at a time, in a preheated oven at 175°C for 12-15 minutes. Let the hearts cool on a wire rack. Place 1 teaspoon of cream on each of the large hearts, then place the smaller hearts on top. Chill for about 30 minutes until the cream has set. Mix 100g of powdered sugar and 2 tablespoons of lime juice. Spread this mixture over the Caipirinha hearts, decorate with lime slices, and let dry.