Pink shortbread tarts
Pink shortbread tarts

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pink shortbread tarts. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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. Pink Peppercorn Shortbread is a rich crumbly buttery shortbread delicately flavoured with the spicy floral notes of pink peppercorn and so easy to make!

Pink shortbread tarts is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Pink shortbread tarts is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Pink shortbread tarts:
  1. Get 1 cup
  2. Get 2 sticks unsalted butter, room temperature
  3. Prepare 1/2 cup confectioners sugar(powdered or icing)
  4. Get 1 teaspoon pure vanilla extra
  5. Get 1 1/2 cups all purpose flour
  6. Get 3 tablespoons cornstarch
  7. Get 1/4 teaspoon salt
  8. Get 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. Uncover dough by trimming two edges and unzipping the top of the bag.

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. Uncover dough by trimming two edges and unzipping the top of the bag. In a silicone muffin mould press the shortbread mixture into the bottom and up the sides. Remove from oven and let cool. In a stand mixer fitted with. a paddle attachment, cream the butter and icing. sugar on medium speed until light and fluffy.

So that is going to wrap it up for this special food pink shortbread tarts recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!