Tart with Hearts. A simple and quick tart to prepare, perfect for breakfast, a snack, or served as dessert at the end of a meal.
The tart with hearts is a delicious dessert, simple to prepare. I used strawberry jam to fill it, but you can use any jam you prefer. For decoration, I used some shortcrust pastry hearts.
Regarding the shortcrust pastry hearts, I would like to make a comment. I placed the cookies on the tart after baking them separately. In most recipes of this kind, they are placed raw on the jam and baked all together. I tried using this method but with poor results. The jam ‘bubbles’ during baking, and the cookies get all smeared with jam. So even though my method takes longer because you have to bake the cookies first, I prefer it. Of course, you can proceed as you see fit.
This tart is not a dessert just for Valentine’s Day but is perfect all year round. A dessert to prepare for those we love every day. Also perfect for wedding anniversaries.
But let’s see how to prepare the tart with hearts.
Also try these delicious cookies with little hearts.
This content contains one or more affiliate links.
If you haven’t yet, subscribe to my YouTube Fun in the kitchen channel, so you don’t miss my VIDEO RECIPES!
Other recipes you might like:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg
- 120 g sugar
- 35 g milk
- 80 g sunflower seed oil
- 280 g all-purpose flour
- 1 teaspoon baking powder
- to taste jam
Tools
- 1 Bowl
- 1 Cookie cutter
- 1 Tart pan
- 1 Rolling pin
- 1 Parchment paper
How to prepare the tart with hearts.
In a bowl, place the egg and sugar. Mix with a spoon.
Add the milk and oil. Mix with the spoon.
Finally, add the flour and baking powder. Start mixing with the spoon, then continue kneading by hand until you get a compact and homogeneous dough.
Roll out the shortcrust pastry with the rolling pin on a lightly floured surface, to a thickness of 3/16 inches.
Place the sheet of shortcrust pastry inside a 10-inch tart pan. I recommend using a pan with a removable bottom. This way, once baked, you can remove the tart without risks.
Perfectly adhere the edges and cut away the excess border.
Prick the bottom of the tart with a fork and set it aside for a moment.
Work with the leftover shortcrust pastry and roll it out with the rolling pin again on a floured surface. Using a heart-shaped cookie cutter, create the little hearts. I used a size of 1 inch, but you can choose the size.
Place the little hearts on a baking sheet lined with parchment paper and bake in a static oven preheated to 356°F. Let them bake for about 7 minutes. Please check the baking times according to your oven.
Take the tart pan with the shortcrust pastry and add the jam. (Leave a 1/5 inch margin from the edge).
Bake in a static oven preheated to 356°F and let it bake for about 30/35 minutes. Again, check the baking times according to your oven.
Remove from the oven and take the tart out of the pan. Place it on a serving plate and decorate with the shortcrust pastry cookies.
Let the tart cool before serving.
