Introducing my heart tartlets with raspberry jam. Made between one and two in the morning using a shortcrust pastry prepared hours and hours before, originally intended for a completely different tart, and in the series… the usual unexpected recipes! 😀 Those recipes that – as often happens in this chaotic house, and as you well know if you’re readers of this blog – usually turn out better and more beautiful than expected 🤩 and make me happy.

This year I hadn’t planned at all to manage to write a heartfelt recipe to celebrate Valentine’s Day, and yet… look at what nighttime hours can produce, it’s really true that the night brings advice! 😀

With great pleasure, with this recipe, I participate in the Light and Tasty column, which today features recipes with a red ingredient. What a nice idea, just on Valentine’s Day!

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For other heart-themed ideas, take a look here! 👇

Difficulty: Easy
Cost: Affordable
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons, Valentine's Day

Ingredients

1 1/2 cups flour
3/4 cup whole wheat flour
2.8 oz butter
2/3 cup sugar
1 egg
2 tablespoons milk kefir (or yogurt)
1 teaspoon baking powder
1 tablespoon sambuca
7 oz raspberry jam
raspberries (fresh to taste)

Tools

Cookie cutter heart-shaped

Procedure

Prepare the shortcrust pastry in the usual way. I refer you to the procedure described in the recipe for my classic shortcrust pastry.
In today’s recipe, the variations from the classic pastry are: the use of part whole wheat flour, kefir instead of milk, and sambuca as a flavor instead of lemon zest.
After letting the dough rest in the fridge (usually for about half an hour, but it can be extended for several hours without problems), proceed with making the heart-shaped tartlets.
First, roll out the dough, then cut out 8 hearts.
👉 If you have mini heart-shaped baking tins, great. If you have large enough cookie cutters, great. If, like me, you only have heart cookie cutters that are too small, you can solve this by drawing a heart (height 4 inches) on a piece of cardboard and using it as a template to cut the dough.
Or… you can use a mini pancake mold. I had completely forgotten I had this mold (used only twice for making, as intended, mini pancakes)! But I’m really happy I gave it a second life as a cookie cutter. 😊 (size 4×4 inches)
Use the dough scraps to create pastry cords to form the border of each tartlet.
Finally, distribute two teaspoons of jam (about 25 g) in each heart.
Optional, but recommended for purely aesthetic reasons, is creating some little hearts to decorate the tartlets as desired.
It’s also useful (though optional) to add some fresh raspberries.
Place the heart tartlets on a baking sheet covered with parchment paper and bake in the oven for 20 minutes at 350°F.
They are delicious! Maybe it’s because raspberry jam is one of our favorite jams but… if I may say so… also because this shortcrust pastry is really good! 😀😄😇🤩
Happy Valentine’s Day!
Carla: Fregola with Tomato and Caper Sauce
Daniela: Baked Beetroot with Goat Cream Cheese
Elena: Veal Tongue in Red Sauce
Flavia: Chickpea and Beetroot Croquettes
Franca: Zebra Cake with Cherries
Milena: Seed Galette with Red Peppers
Serena: Quick Radicchio Risotto