Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, pink shortbread tarts. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Pink shortbread tarts is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Pink shortbread tarts is something that I’ve loved my whole life. They are nice and they look wonderful.
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To get started with this recipe, we have to prepare a few ingredients. You can have pink shortbread tarts using 8 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Pink shortbread tarts:
- Make ready 1 cup
- Make ready 2 sticks unsalted butter, room temperature
- Make ready 1/2 cup confectioners sugar(powdered or icing)
- Make ready 1 teaspoon pure vanilla extra
- Get 1 1/2 cups all purpose flour
- Take 3 tablespoons cornstarch
- Get 1/4 teaspoon salt
- Get 1 drop red-or pink edible food colour
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Steps to make Pink shortbread tarts:
- Lightly butter, or spray with a nonstick vegetable spray, 36 miniature muffin tins or tart tins.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (1-2 minutes) until smooth. - Beat in the vanilla extract and the food colour.
- Add the flour, cornstarch and salt and mix just until incorporated.
- If the shortbread dough is too soft to roll into balls, cover and refrigerate for about 30-60 minutes.
- Take a scant shortbread dough (about 15 grams) and place in the center of each muffin tin.
- With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin.
- Once filled, cover and place the tart pan, with the unbaked shells, in the freezer for about 15 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)
- Meanwhile, preheat oven to 170 degrees C and place rack in the center of the oven.
- Bake for approximately 20 minutes or until lightly golden brown. About halfway through the baking time, if the shortbread has puffed up, lightly prick the bottom of each shortbread with the tines of a fork.
- Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan.
- For Serving - Fill in the tarts with fruit custard or anything you want to serve just before serving - Enjoy
Tender, buttery shortbread crust, with rich salted caramel and dark chocolate ganache. This tart recipe is as simple as pouring a rich, buttery caramel into a pre-baked tart crust, and topping it with a. My tarts were chilling in the refrigerator and was beginning to doubt that we'd need them because there had been so much food, I pulled them out anyway and started to arrange them on a platter. Buttery shortbread with a hint of thyme, topped with a sweet mascarpone cream and a beautiful blackberry swirl. You'll be sure to impress your guests with this summer tart!
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