Red Velvet Tarts
A Red Velvet tart shell cradles a creamy custard filling in this homemade dessert that’s perfect for showing your love and devotion this Valentine's Day.
How long will it take?
1 hour plus chilling time
What’s the serving size?
Makes about 12 tarts
What do I need?
For the Tart Shells
- 100 g unsalted butter
- ¾ cup caster sugar
- 1 egg
- 4 drops red food colouring
- 1 tsp vanilla extract
- 2 cups plain flour
- 1/3 cup cocoa powder
For the filling
- 125 g cream cheese
- 50 g mascarpone
- 50 g cream
- 25 g caster sugar
- ½ egg yolk
- ½ tsp vanilla extract
How do I make it?
- Cream butter and sugar with an electric mixer until light and fluffy. Add egg and food colouring mix to combine. Gradually add flour and cocoa powder and beat until the dough pulls away from the side of the bowl. Wrap dough in cling film and refrigerate for 1 hour.
- Remove dough from fridge and grease a small capacity muffin or tart tin. Roll dough out to a thickness of 3-4 millimetres, then press dough into the tin and bake tart shells at 180C for 10 minutes. Remove from oven and set aside to cool while you prepare the filling.
- Beat cream cheese and mascarpone with an electric mixer until light and fluffy. Add cream and mix well, then add caster sugar, egg yolk and vanilla and beat for 2 – 3 minutes or until the mixture is smooth. Fill tart shells with the mixture and bake at 215C for 7 minutes. Remove from oven. These tarts can be served warm for an oozy custardy centre or chilled for a cold dessert.
