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The Red Velvet Tart
5 from 9 votes

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. Any cup sizes mentioned are Australian cups

Course: Dessert, Others
Cuisine: International

Ingredients

  • 250 gm butter unsalted chopped (8oz)
  • 500 gm plain flour 1lb
  • 1/4 teaspoon salt
  • 50 gm icing sugar 5 tablespoons, pure
  • 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 egg 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 tablespoons
  • 1 teaspoon lemon zest fine grated
  • 1 teaspoon red food coloring decorators
Icing
  • 250 gm butter softened, 8oz, unsalted
  • 1/2 teaspoon salt
  • 250 gm cream cheese softened, 8oz
  • 40 ml lemon juice 2 Tablespoons
  • 1 cup icing sugar sifted; pure
  • 1/2 vanilla bean

Instructions

    Cup of Yum
  1. Set the oven to 180 C/ 350 F . Use a tart case with a removable bottom. I used a deep one 6cm x 24 cm width (10in x 2in)
  2. For the pastry: Put the butter, icing sugar , salt and flour in a food processor and pulse till the lot is well combined, stop the machine. Mix the beaten egg and milk well and add all of it except a Tablespoon into the processor and blitz till the pastry is coming together. Turn out onto a bench a push together using the extra liquid if the pastry seems too dry. Push into a disc and chill 30 min.
  3. Mean while For the filling: Put the cake, eggs,cream, treacle and lemon zest and juice into the processor and blitz till smooth. (taste for lemon and salt). Set aside
  4. Roll out the pastry on a bench using a little extra flour. Line the tin and chill again. Bake till golden. take out of the oven and set aside while you prepare the filling. Then turn the oven down to 170C / 325F
  5. Now pour the filling custard into the case and bake for approx 60 minutes. Test by pressing the centre of the tart. It should be soft but set ( no liquid)
  6. Cream Cheese Topping: Soften the butter and beat till very light almost white in colour and fluffy. Add the soft cream cheese and keep beating. Add icing sugar, lemon and salt and beat till beautiful and light.
  7. Spread onto the cooled tart and decorate with strawberries if you like.

Notes

  • Treacle makes a deeper colour and more caramel flavour and works best for this tart.