It took us a long time, but we’re here with our first recipe of the season. With Valentine’s over, you can now put all that chocolate for a better use, baking.
The delicious recipe we’re bringing today incorporates all the amazing things that we’ll miss about Valentine’s this year: chocolate, comfort, and the color red. Dive into these chocolaty red velvet delights right now by scrolling down and checking out the recipe below.
Crust:
300g (2 ⅖ cups) all-purpose flour
170g (¾ cups or 1 ½ sticks) butter
70g (⅖ cups) granulated sugar
2 egg yolks
A few drops of red food dye
Filling:
225g (1 cup) mascarpone cheese
100g (3.36 oz) heavy whipping cream
200g (1 cup) granulated sugar
Crust Coating and Decoration:
1 melted dark or milk chocolate
Instructions:
All you have to do for the crust is mix up the flour, butter, sugar, red dye and the egg yolks (so basically everything), and don’t be afraid to get dirty, because you will get a better consistency if you use your hand to stir it; plus, it is a lot easier as well. Use a glove in case you don’t want to end up with red hands
After everything is blended in perfectly and you got your dough, you can start putting it in your forms. Be careful to spread the dough equally so you don’t end up with a breaking or an unfully baked “basket”.
As for the filling, in a larger bowl, place the mascarpone cheese and sugar, and gradually add the whipping cream. Mix them together, until you get a soft a soft, consistent filling.
After you are done with the “baskets” let them cool down, and start melting the chocolate. When the chocolate is completely melted, with no bumps, start coating the inside of the red baskets. After they stick together and get cooler, add the filling
To end up with museum-worthy red velvet mini tarts, make some shapes out of the rest of the melted chocolate and put them on top of each basket.
Similar Recipes: Raspberry Cloud Tarts
-STYLISH people who LOVE to EAT are the best PEOPLE- X.O, A&F