Introducing: The Red Velvet Tart

Introducing: The Red Velvet Tart

Use any cake crumbs you have. To make a chocolate one add 2 Tablespoons of cocoa powder to the fillings with the chocolate crumbs

Ingredients

  • Set the oven to 170 C/ 325 F . Use a tart case with a removable bottom. I used a deep one 6cm x 24 cm width (10in x 2in)
  • 250gm unsalted butter chopped (8oz)
  • 500gm plain flour (1lb)
  • ¼ teaspoon salt
  • 50gm pure icing sugar ( 5 tablespoons)
  • 1 egg beaten
  • ¼ cup milk (or enough to make up just under ½ cup when the liquids added to the beaten egg) mix well
  • 250gm cake crumbs ( 2 cups )
  • 4 eggs (I use 3 very large or 4 smaller large free range )
  • 2 cups of cream
  • 1 cup of dark treacle ( agave or maple syrup)
  • 2 T lemon juice
  • 1 teaspoon fine grated lemon zest
  • 1 teaspoon red decorators food colouring
  • (Nuts 100gm walnuts optional)
  • 250 gm unsalted butter ( softened)(8oz)
  • ½ teaspoon salt
  • 250gm cream cheese ( softened)(8oz)
  • 2 Tablespoons lemon juice
  • 1 cup sifted pure icing sugar
  • ½ vanilla bean
Read the whole recipe on My Kitchen Stories