Pink shortbread tarts
Pink shortbread tarts

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pink shortbread tarts. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Pink shortbread tarts is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Pink shortbread tarts is something that I have loved my whole life.

Add the flour, butter and confectioners. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. In a small pot melt butter over medium heat on the stovetop, until milk solids start to brown and you smell a nutty aroma.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook pink shortbread tarts using 8 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Pink shortbread tarts:
  1. Get 1 cup
  2. Take 2 sticks unsalted butter, room temperature
  3. Take 1/2 cup confectioners sugar(powdered or icing)
  4. Take 1 teaspoon pure vanilla extra
  5. Take 1 1/2 cups all purpose flour
  6. Take 3 tablespoons cornstarch
  7. Take 1/4 teaspoon salt
  8. Make ready 1 drop red-or pink edible food colour

Roll the dough until it fills the bag and is a uniform thickness. Place the bag in the freezer and chill the dough until hard. Remove frozen dough from the freezer. In a stand mixer fitted with. a paddle attachment, cream the butter and icing. sugar on medium speed until light and fluffy.

Instructions to make Pink shortbread tarts:
  1. Lightly butter, or spray with a nonstick vegetable spray, 36 miniature muffin tins or tart tins.
  2. 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.
  3. Add the flour, cornstarch and salt and mix just until incorporated.
  4. If the shortbread dough is too soft to roll into balls, cover and refrigerate for about 30-60 minutes.
  5. Take a scant shortbread dough (about 15 grams) and place in the center of each muffin tin.
  6. With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin.
  7. 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.)
  8. Meanwhile, preheat oven to 170 degrees C and place rack in the center of the oven.
  9. 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.
  10. 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.
  11. For Serving - Fill in the tarts with fruit custard or anything you want to serve just before serving - Enjoy

Remove frozen dough from the freezer. In a stand mixer fitted with. a paddle attachment, cream the butter and icing. sugar on medium speed until light and fluffy. Scrape down the sides of the bowl. Add the flour, confectioners' sugar, and salt to a small bowl and whisk together. Melt the butter in a small saucepan (or in the microwave), add the vanilla extract to the butter and stir, then pour into the dry ingredients and stir together until thoroughly moistened.

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