The SOFT RED VELVET TART is a refined and spectacular dessert, perfect for special occasions like Valentine’s Day, birthdays or anniversaries. It’s a soft base with a typical intense red color, prepared with the classic Red Velvet batter, which gives a tender crumb and a slightly buttery taste with a note of cocoa.
The base is baked in a grooved tart pan, creating a hollow perfect for holding a luscious filling. The most classic filling is a velvety cream cheese frosting, a cream made from spreadable cheese, powdered sugar and cream, which brings freshness and balance to the sweetness of the cake.
To decorate, you can use red berries (such as strawberries, raspberries and currants), grated white chocolate or crumbs from the same cake for an elegant and refined effect.
The contrast between the red base and the bright white cream makes this tart a true feast for the eyes and the palate!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day, All seasons
- Energy 434.13 (Kcal)
- Carbohydrates 41.63 (g) of which sugars 28.14 (g)
- Proteins 6.40 (g)
- Fat 28.04 (g) of which saturated 1.65 (g)of which unsaturated 10.57 (g)
- Fibers 1.12 (g)
- Sodium 278.12 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup plain yogurt
- 1/2 cup milk
- 1 tsp lemon juice
- 1.5 cup all-purpose flour
- 1 tsp unsweetened cocoa powder
- 3/4 tsp baking soda
- 3/4 cup + 1 tbsp cup granulated sugar
- 1 pinch salt
- 1 egg white
- 1/4 tsp red gel food coloring (in gel)
- 1/2 tsp apple cider vinegar
- 1/2 cup + 1 tbsp cup sunflower oil
- 12 oz cream cheese (spreadable)
- 3/4 cup + 2 tbsp cup sweetened non-dairy whipping cream
- 3/4 cup powdered sugar (confectioners')
- 3/4 cup raspberries
You will need for the soft red velvet tart
- 1 Pan grooved tart pan, 11 in
- 3 Bowls
- 1 Hand whisk
- 1 Electric mixer
- 1 Sieve
- 1 Piping bag
Preparation – Soft Red Velvet Tart
Preparation of the SOFT RED VELVET TART is very easy and quick.
In a bowl place the yogurt, milk and lemon juice. Stir everything and let it rest for 30 minutes. After the resting time, add the sunflower oil, the egg white, the apple cider vinegar and the gel food coloring. Adjust the amount of coloring depending on the shade of red you want.
In a larger bowl put the sugar, a pinch of salt, the flour, baking soda and the sifted cocoa. Mix the dry ingredients and add the liquid mixture.
Whisk everything with a hand whisk until you obtain a smooth batter.
Grease a grooved tart pan (11 in) with release spray or butter and pour the batter into it.
Bake in a preheated conventional oven at 347°F for about 28-30 minutes, placing the pan on the lowest rack.
Check the doneness using the classic toothpick test. Remove the cake from the oven, let it rest for 15 minutes, unmold it and place it on the serving plate.
In a bowl place the cream cheese, the cold whipping cream and the powdered sugar.
Beat everything with electric beaters until you obtain a homogeneous and creamy frosting. Transfer the cream to a piping bag fitted with a plain tip and cover the surface of the cake creating many small rosettes.
Decorate the soft red velvet tart with fresh raspberries and with chopped dried cherries, if you have them.
Storage
At room temperature (if without cream): If the tart has no perishable fillings (such as cream cheese or whipped cream), you can keep it under a cake dome or in an airtight container for 2-3 days.
In the refrigerator (if filled): If it contains cheese-, cream- or mascarpone-based fillings, it is best to store it in the refrigerator, covered with cling film or in an airtight container, for 3-4 days.
In the freezer: You can freeze the tart base without filling, wrapping it well with cling film and foil, for up to 2 months. Thaw it at room temperature before filling.
