The shortbread heart tart with red raspberry jam is a very delicious and romantic dessert perfect for special occasions due to its heart shape.
It’s an easy and special recipe, a love tart that will win over at the first taste, a crunchy shortbread shell with a soft and sweet filling with braided cookies and hearts.
You can make this tart for various occasions, Valentine’s Day, anniversary, or Mother’s Day. In any case, it will win someone’s heart because it is made with your own hands.
I preferred red raspberry jam for this occasion, but you can also use strawberry or cherry jam or anything else you prefer.
For an added touch of tart contrast, I recommend adding some fresh raspberries!
Now let’s see how to prepare the tart.
HERE ARE OTHER HEART-SHAPED VARIANTS
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Shortbread Heart Tart with Red Raspberry Jam
- 3 cups all-purpose flour
- 1/2 cup sugar
- 2 eggs (medium)
- 1/2 cup butter
- 1/2 teaspoon baking powder
- Half lemon zest (grated)
- 1 pinch salt
- 1 jar red raspberry jam
Tools
- 1 Rolling pin
- 1 Mold heart-shaped
- 1 Cookie cutter
Steps for the Shortbread Heart Tart with Red Raspberry Jam
For the shortbread, you can make the dough by hand or with a simple kitchen robot or stand mixer.
In the bowl of the mixer, put the sugar with the butter slightly softened into pieces, work for a few minutes using speed 2, add the eggs, grated lemon zest, salt, flour, and sifted baking powder.
Quickly work the dough and mix the ingredients well, transfer it to a work surface, compact the dough by hand, form a ball, and let it rest in the fridge for about 30 minutes.
Once the time has passed, with the help of a rolling pin, roll out the shortbread dough on a sheet of parchment paper into a disk about 1/2 inch thick. Then place it on a heart-shaped mold of 8.7 inches already buttered and floured, trim the excess edges, and prick the bottom with a fork.
Place a sheet of parchment paper filled with beans or chickpeas and bake the shortbread in a preheated oven for about 10 minutes at 350°F.
Meanwhile, roll out the remaining shortbread dough, make lots of little cookies with a heart-shaped cutter and braids for decoration.
After the first 10 minutes of baking, remove the heart mold with the shortbread from the oven, leave the oven on, fill the base with raspberry jam, and decorate with heart cookies and braids.
Bake the filled and decorated tart again at 350°F for another 10 minutes or so.
When well baked and golden, remove from the oven, let the shortbread heart tart with red raspberry jam cool well before serving!
Storage, Tips, and Variations
The tart should be cooled before serving and can be stored for a couple of days in a cool place in an airtight container.
The raspberry jam can be replaced with another according to your taste. For an extra touch, you can also add some fresh raspberries.
This content contains one or more affiliate links
The tart should be cooled before serving and can be stored for a couple of days in a cool place in an airtight container.
The raspberry jam can be replaced with another according to your taste. For an extra touch, you can also add some fresh raspberries.
This content contains one or more affiliate links
For more recipes, return to the HOME and browse the recipe book
FAQ (Questions and Answers)
Can I use another jam?
Yes, of course, you can use strawberry or cherry jam or anything else according to your tastes.
