The Legendary Frog Commissary Heart Tarts: A Culinary Valentine’s Journey

Step into the nostalgic world of Philadelphia’s iconic Frog Commissary, a name synonymous with culinary excellence and innovation. Among its many celebrated creations, the Strawberry Heart Tart stands out as a true masterpiece, once selling hundreds daily and becoming an absolute sensation, especially around Valentine’s Day. For years, this dessert has captivated hearts and palates, embodying the perfect blend of elegance and indulgence. Drawing inspiration from the beloved Frog Commissary Cookbook, we’re diving deep into the art of creating not one, but two exquisite heart-shaped tarts: the classic Strawberry and an equally enchanting Rhubarb variation, promising a delightful baking adventure that culminates in truly unforgettable desserts.

The Frog Commissary Strawberry Heart Tart is a symphony of flavors designed to steal the show. Imagine a hidden layer of rich semi-sweet chocolate, perfectly complementing a creamy Grand Marnier-infused cream cheese filling. This delightful duo rests within a delicate, flaky heart-shaped pastry shell, crowned with vibrant, whole strawberries for a dramatic, show-stopping presentation. While the whole strawberries certainly make for a visually stunning display, a little insider tip: slicing them before serving can make for a much more graceful eating experience! This tart truly embodies the spirit of romance and celebration, making it an ideal choice for Valentine’s Day or any special occasion where a touch of elegance is desired.

A Tale of Two Tarts: Strawberry vs. Rhubarb

While the Strawberry Heart Tart holds a special place in the hearts of many, the Rhubarb Heart Tart with Vanilla Syrup offers a compelling alternative, especially for those seeking a unique flavor profile. For me, if faced with the delightful dilemma of choosing between these two exquisite desserts for Valentine’s Day, the rhubarb tart often wins. Its charm lies in the delicate balance of sweetness and tartness, achieved by poaching rhubarb in a luxurious vanilla bean syrup. This creates a remarkably sophisticated flavor that beautifully contrasts with the strongly-spiked creamy base. The visual appeal is equally captivating: a shiny, speckled pink surface of the rhubarb, adorned with tiny vanilla seeds, resting atop a brilliant white filling, creates a natural and striking presentation.

The allure of the Rhubarb Heart Tart is particularly strong during the season of “forced rhubarb.” This special variety, grown in heated, dark sheds, boasts a distinctive tenderness and delicate flavor that is simply unparalleled. Enjoying it when it’s at its peak is a fleeting pleasure, adding to its special appeal. Perhaps the classic Strawberry Heart Tart, with its summery essence, could be reserved for a romantic evening later in the year, when strawberries are at their freshest and most abundant? Whichever you choose, both recipes promise a memorable dessert experience.

Crafting the Perfect Pastry: Flaky Heart-Shaped Dough

The foundation of any exceptional tart is its pastry, and this recipe for flaky dough is truly remarkable. Yielding enough for six heart tarts, it provides ample opportunity to create several desserts or to freeze extra portions for future indulgence. Mastery of this dough is a crucial first step in replicating the magic of the Frog Commissary tarts.

Ingredients for Flaky Pastry Dough

Yields: Six Heart Tarts

1¼ cups (6¼ oz) unbleached all-purpose flour, plus additional for the work surface
½ teaspoon kosher salt
1½ tablespoons sugar
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1½ tablespoons sour cream
3 tablespoons ice water, plus more if needed

Equipment

Food processor
Paring knife
Small bowl
Plastic wrap
Heart-shaped crème brûlée dish (or multiple, depending on desired quantity)

Instructions for Flaky Pastry Dough

In the bowl of a food processor, combine the flour, salt, and sugar. Pulse for about 5 seconds until well combined.
Using a paring knife, quickly cut the very cold unsalted butter into small pieces directly into the food processor bowl. Pulse approximately 10 times until the butter pieces resemble the size of large peas. It’s crucial not to over-process, as larger butter pieces contribute to flakiness.
In a separate small bowl, whisk together the sour cream and ice water until thoroughly combined.
Add half of the sour cream mixture to the food processor and pulse 3 times.
Add the remaining sour cream mixture and pulse for another 3 seconds.
To test the dough’s consistency, pinch a small amount between your fingers. If it appears floury and dry, add more ice water, one tablespoon at a time, pulsing and re-testing after each addition. The dough should just hold together when pinched, but should still appear crumbly and not form a ball around the blade. Overly wet dough will result in a tough crust.
Turn the dough out onto a lightly floured surface. Gently pat it into a disk shape.
Wrap the dough tightly in plastic wrap and refrigerate for at least one hour. Chilling allows the gluten to relax and the butter to firm up, making the dough easier to roll and ensuring a flaky texture.
Preheat your oven to 350°F (175°C).
Remove the chilled dough from the refrigerator. Divide it into 6 equal portions, each weighing approximately 2¼ oz.
On a lightly floured work surface, roll each dough portion into a thin circle, aiming for as thin as possible without tearing. For efficiency, you can layer the rolled portions, separating each with parchment paper to prevent sticking.
Carefully drape one rolled dough circle over the back of a heart-shaped crème brûlée dish. Gently press it to conform to the shape. Chill any remaining unbaked dough.
Trim off any excess dough from the edges. Prick the molded dough several times with a fork (this helps prevent bubbling during baking).
Place the dish, with the dough side up, into the preheated oven. Bake for 20-25 minutes, or until the pastry is lightly golden and crisp.
Remove from the oven and allow the pastry shell to cool completely while still on its mold. This helps maintain its shape.
Once cooled, carefully remove the shell. Repeat the process with the remaining dough portions, or wrap and freeze additional dough for future use.

Recipe 1: The Iconic Frog Commissary Strawberry Heart Tart

This tart is an ode to classic romance, combining luscious strawberries with a luxurious, subtly boozy cream cheese filling and a secret chocolate layer that adds depth and sophistication. It’s truly a dessert designed to impress.

Ingredients for Strawberry Heart Tart

Yields: 2 Heart Tarts

For the Cream Cheese Filling:

4 oz softened cream cheese
2 tablespoons sugar
2 teaspoons Grand Marnier (or other orange liqueur)
¼ teaspoon vanilla extract

For the Simple Syrup:

2 tablespoons water
2 tablespoons sugar

For Assembly:

1 oz semi-sweet chocolate, finely chopped
1 pint fresh strawberries
Optional: Confectioner’s sugar for dusting

Instructions for Strawberry Heart Tart

Prepare the Cream Cheese Filling: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened cream cheese, sugar, Grand Marnier, and vanilla extract until the mixture is completely smooth and light. Cover and refrigerate until you are ready to assemble the tarts. This allows the flavors to meld and the filling to firm slightly.
Make the Simple Syrup: In a small sauté pan, combine the water and sugar. Heat gently over medium-low heat, stirring occasionally, until the sugar dissolves completely and the mixture thickens slightly into a syrupy consistency. Do not boil vigorously. Remove from heat and set aside to cool.
Melt the Chocolate: Place the finely chopped semi-sweet chocolate in a small, heatproof bowl. Set this bowl over a small saucepan of simmering water (ensure the bottom of the bowl does not touch the water). Stir occasionally until the chocolate is melted and smooth. Alternatively, you can melt the chocolate in short bursts in the microwave, stirring between each burst.
Assemble the Tarts: Take your two prepared heart tart shells. Divide the melted chocolate evenly between them, spreading it into a thin, even layer across the bottom of each shell. This chocolate layer provides a wonderful depth of flavor and a slight barrier against moisture from the filling.
Prepare the Strawberries: Gently wash and stem the strawberries. For a neater presentation and easier eating, trim a small portion off the wider edge of each strawberry to create a flat surface, allowing them to sit stably on the filling. For a more traditional presentation, you can leave them whole.
Fill and Top: Retrieve the chilled cream cheese filling from the refrigerator. Divide it evenly between the two tart shells, spreading it smoothly over the chocolate layer.
Arrange the prepared strawberries artfully on top of the cream cheese filling. You can place them upright or gently fan them out.
Drizzle the cooled simple syrup generously over the strawberries.
For an extra touch of elegance, lightly dust the finished tarts with confectioner’s sugar just before serving.
Serve immediately and enjoy the harmonious blend of flavors!

Recipe 2: The Elegant Rhubarb Heart Tart with Vanilla Syrup

For those who appreciate a balance of sweet and tart, and the unique charm of seasonal ingredients, the Rhubarb Heart Tart is an exceptional choice. Poached with vanilla bean, the rhubarb takes on a beautiful sheen and exquisite flavor that perfectly complements the rich cream cheese base.

Ingredients for Rhubarb Heart Tart

Yields: 2 Heart Tarts

For the Rhubarb:

2 cups sugar
2 cups water
1 vanilla bean, halved lengthwise and scraped (reserve pod and seeds)
1 lb 10 oz rhubarb, approximately (about 1½ lbs once trimmed of woody ends and leaves)

For the Cream Cheese Filling:

2 oz cream cheese, softened
¼ cup heavy cream
1 tablespoon sugar
2 tablespoons Grand Marnier (or other orange liqueur)

For Vanilla-Bean Syrup:

6 tablespoons of reserved rhubarb poaching liquid

Instructions for Rhubarb Heart Tart

Prepare the Rhubarb Poaching Liquid: In a small saucepan, combine the 2 cups sugar, 2 cups water, and the halved vanilla bean pod and seeds. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
Prepare the Rhubarb: While the syrup is heating, trim off any woody ends and leaves from the rhubarb stalks. Cut the stalks into approximately 1-inch pieces. Place the prepared rhubarb pieces in a large, heatproof bowl.
First Poaching: As soon as the vanilla syrup comes to a boil, immediately pour it over the rhubarb in the bowl. Cover the bowl with a plate or lid and let it sit for 1 hour. This gentle poaching method helps the rhubarb soften without becoming mushy.
Test and Second Poaching (if needed): After 1 hour, carefully taste a piece of rhubarb. If it’s still too crunchy or excessively tart for your preference, strain the poaching liquid back into the saucepan. Bring the liquid to a boil once more, then pour it over the rhubarb again. This time, leave the bowl uncovered, allowing some steam to escape and further tenderize the rhubarb. Let it sit for another hour. This second poaching should generally be sufficient to achieve the desired tenderness.
Strain and Chill Rhubarb: Once the rhubarb has reached your desired tenderness, strain it, making sure to reserve the poaching liquid for the vanilla-bean syrup. Chill the poached rhubarb until you are ready to assemble the tarts. It can also be kept at room temperature if serving within a few hours.
Prepare the Cream Cheese Filling: In the bowl of a stand mixer (or using a hand mixer), beat the softened cream cheese until it is slightly lightened and smooth. Gradually add the heavy cream, sugar, and Grand Marnier. Continue to beat until the mixture is nicely combined and slightly thickened. Be careful not to overbeat, as this can cause the cream to separate. Store the filling in the refrigerator until ready for assembly.
Make the Vanilla-Bean Syrup: Take 6 tablespoons of the reserved rhubarb poaching liquid. Place this liquid in a small sauté pan. Reduce it over medium heat, simmering gently, until the liquid has reduced by half and taken on a thick, syrupy consistency. Remove from heat and set aside to cool.
Assemble the Tarts: Place your two prepared heart tart shells upright. Divide the chilled cream cheese filling evenly between the two shells, spreading it smoothly.
Artfully arrange the cooled poached rhubarb pieces on top of the cream cheese filling.
Drizzle the luscious vanilla-bean syrup over the rhubarb.
Serve immediately and savor the exquisite flavors of this seasonal delight!

Tips for Tart Perfection and Creative Variations

Achieving bakery-quality tarts at home is incredibly rewarding. Here are some extra tips to ensure your Frog Commissary heart tarts are nothing short of spectacular:

Don’t Overwork the Dough: The key to a flaky pastry is to handle the dough as little as possible. Overworking develops gluten, leading to a tough crust. Embrace the slight crumbliness before chilling.
Keep Ingredients Cold: Cold butter and ice water are essential for flaky pastry. The cold fat creates pockets of steam during baking, which separate the layers of dough.
Blind Baking: While the recipe molds the dough on the back of the dish, for very thin crusts or those prone to shrinking, blind baking with pie weights can be beneficial for a perfectly flat bottom.
Freezing Dough: The flaky pastry dough freezes beautifully. Wrap individual portions tightly in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before rolling.
Fruit Substitutions: Feel free to experiment! For the strawberry tart, berries like raspberries or blueberries could work (though the chocolate pairing might need adjustment). For the rhubarb tart, consider other firm, tart fruits that can withstand poaching, such as firm apples or pears, keeping in mind the flavor profile would shift.
Storage: Assembled tarts are best enjoyed fresh. If you have leftovers, store them loosely covered in the refrigerator for up to 2-3 days. The pastry will soften over time, but the flavors will still be delicious.
Presentation Matters: A neatly arranged tart not only looks professional but enhances the eating experience. Take time to carefully place your fruit and drizzle your syrups.

Conclusion: A Sweet Legacy Continues

The Frog Commissary cookbooks brought these magnificent recipes to countless homes, allowing the legacy of a legendary restaurant to live on. Whether you choose the timeless elegance of the Strawberry Heart Tart or the intriguing charm of the Rhubarb Heart Tart, you’re embarking on a delightful culinary journey. Each tart, with its flaky pastry and perfectly balanced filling, is more than just a dessert; it’s a testament to the joy of baking and the enduring power of a truly exceptional recipe. Gather your ingredients, embrace the process, and prepare to create beautiful, delicious heart tarts that will undoubtedly become cherished favorites in your own kitchen. Happy baking!

Remember, each of these recipes yields enough for two heart tarts, and the pastry yields enough for six tarts, allowing for plenty of practice or sharing with loved ones. Freeze the extra portioned dough and thaw as needed. Enjoy every sweet bite!