Red velvet cake is no doubt one of my absolute favorite desserts to indulge in, so the only sensible thing to do is to create more baked goods with the same flavor combinations. These red velvet cheese custard tarts (or cookie cups, to be more precise), are the perfect treat — whether you want to spoil a loved one or yourself! And with Valentine’s day around the corner, there’s even more reason to spread the love. Whip up a batch of these delicious morsels to share with your favorite people.
Ingredients:
Red Velvet Tarts Shell
- 100 grams unsalted butter
- 3/4 cup caster sugar
- 1 egg
- red food coloring
- 1 teaspoon vanilla bean paste
- 2 cups plain flour
- 1/3 cup cocoa powder
Cheese Custard
- 125 grams cream cheese
- 50 grams mascarpone cheese
- 1/2 egg yolk
- 50 grams heavy cream
- 1/2 teaspoon vanilla bean paste
- 25 grams caster sugar
Instructions:
For the tart:
1. Combine the dry ingredients and mix well. In a separate bowl, cream the butter and sugar until light and fluffy. Add egg and mix until incorporated. Add the food coloring and mix until combined, then gradually add flour. The dough should pull away from the side of the bowl. Wrap in cling wrap, and refrigerate for at least one hour.
2. When the dough is ready, grease tart pans with butter. I went with a mini cheesecake pan. Roll out the dough to 1/8-1/4 inch thick, depending on your preference. Cut out dough with a circle cookie cutter, then press into the tart pan/mold. Pre-bake tart shells at 350 degrees Fahrenheit for 10-12 minutes. The time could vary, dependent on the size and thickness of your tart shells.
3. Remove from oven and allow to cool for a few minutes before adding the cream cheese filling.
For the custard:
4. Place cream cheese and mascarpone cheese in a bowl, and beat until light and fluffy. Add cream and mix until combined. Beat caster sugar into the mixture, then add egg yolk and vanilla bean. The custard should be smooth when ready to use.
Assembling:
5. Transfer cheese custard into a piping bag, then pipe into the tart shells. Bake at 420 degrees Fahrenheit for 6-8 minutes. Remove from oven and cool slightly before adding any decorations. These taste best served warm!
When the dough is ready, grease tart pans with butter. I used a mini cheesecake pan. Roll out the dough to 1/8-1/4 inch thick, depending on your preference. Cut out dough with a circle cookie cutter, then press into the tart pan/mold. Pre-bake tart shells at 350 degrees Fahrenheit for 10-12 minutes. The time could vary, dependent on the size and thickness of your tart shells.
Transfer cheese custard into a piping bag, then pipe into the tart shells. Bake at 420 degrees Fahrenheit for 6-8 minutes. Remove from oven and cool slightly before adding any decoration.
I used a cute sprinkles mix to decorate these tarts.
Serve warm for an oozy cheese custard center!
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