The Red Velvet Tart

• 250 gm butter unsalted chopped (8oz)
• 500 gm plain flour 1lb
• 1/4 teaspoon salt
• 50 gm pure icing sugar 5 tablespoons
• 1 whole egg, beaten
• 60 ml milk or enough to make up just under 125 ml when the liquids added to the beaten egg

Red Velvet Fillling

• 250 gm cake crumbs 2
• 4 whole eggs I use 3 very large or 4 smaller large free range
• 500 ml cream 2 cups
• 250 ml treacle agave or maple syrup
• 40 ml lemon juice 2 T
• 1 teaspoon fine grated lemon zest
• 1 teaspoon red decorators food colouring

Icing

• 250 gm unsalted butter softened, 8oz
• 1/2 teaspoon salt
• 250 gm cream cheese softened, 8oz
• 40 ml lemon juice 2 Tablespoons
• 1 cup sifted pure icing sugar
• 1/2 vanilla bean