I suppose I could start by telling y’all that I ain’t into Valentine’s Day.

But you will no doubt figure that out soon enough.

I suppose I could tell y’all about how I had Valentine’s all planned out.

Waxing and waning over details involving a mini 8” scalloped-edge, metal cake stand in fire engine red, no less.

Or the awesome twigs.

Yes twigs, twigs covered with lichen and fuzzy green moss.

Naturally, there was parchment paper, baker’s twine + salty sweet treats involved.

Well, in the end we have to accept these things and realize: it is alright.

It didn’t fucking work out.

Not after several attempts (read: more than three) did the pretzel, lightly sea salt flaked, peanut, dark chocolate, sweetened condensed milk bar/cookie bar thing work the hell out.  

But…luckily for us being the neurotic organized planners that we are, we had just like our Martha-esque stylings, a few good things up our sleeves.

Say, like a gooey chocolate buttermilk espresso tart, made with Cacao Barry Extra Brute cocoa powder.

It is blow your dang mind delicious.

It is also blow your dang mind kind of delicious in much the same way about the history of Valentine’s day which may or may not involve this.

No one can agree on it’s origins but one thing err… two things are for sure:

Chaucer + Shakespeare, naturally are most likely to blame for romanticizing the day.

And No. 2:  we don’t give a shit that Friday is Valentine’s.

But we will pretend that we’re celebrating.

We’re celebrating alright.

Celebrating the union of chocolate + bourbon.

Yes, you heard me.

Booker’s bourbon + extra brute chocolate make quite the couple.

a union worth naming a day after.

I hope y’all eat yourselves, as I did, into the evening and hopefully into the next day with these tarts. The recipe makes six but I can not guarantee that this enough.

Why do I think this? because we ate four of the six in 48 hours.

Or less.

So it is I suppose cheers to you, my sweet Valentine.

Chocolate Buttermilk Espresso Tart

Prep time:

Cook time:

Yield: 6—6” mini tarts

Ingredients

1 ¾ cups all purpose flour

1 ½ cups granulated sugar

¾ cup Cacao Barry Extra Brute cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

2 eggs

½ cup strong brewed coffee (Bialetti stove espresso maker)

1 tbsp spent coffee grounds

2 tbsp Booker’s bourbon

½ cup buttermilk

¼ cup vegetable oil

1 tsp vanilla extract

¼ cup semi sweet chocolate chips

a handful of pecans, chopped

Method

Preheat oven to 325F.

Go ahead + locate a sheet pan, line with parchment paper.

Place tart pans onto parchment lined sheet pan.

Set aisde.

Break out y’alls stand mixer and use paddle attachment.

In the mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon. Once dry ingredients are well combined, make a well in the center.

Add in eggs, coffee, bourbon, buttermilk, oil and vanilla extract.

Beat for 2 to 3 minutes on medium speed. Toss in semi sweet chocolate chips, beat on low for a few seconds more.

Pour batter into tart pans.

Slide into the oven for 20 to 25 mins until the toothpick inserted into the center comes out clean. Remove from oven toss on a few chopped pecans and allow to cool for 5 to 10 minutes before serving.