I present to you my heart tarts with raspberry jam. Made between one and two in the morning using shortcrust pastry prepared hours and hours before and intended for another tart, and for the series… the-usual-unexpected-recipes! 😀 Those that – as often happens in this crazy house, and as you well know if you are readers of this blog – usually turn out better and more beautiful than expected 🤩 making me happy.

This year I hadn’t planned to be able to write a heartwarming recipe to celebrate Valentine’s Day, but look at what night 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 featured recipes with a red ingredient. What a nice idea just on Valentine’s Day!

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For more heart ideas, take a look here! 👇

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

Ingredients

1.5 cups all-purpose flour
0.75 cups whole wheat flour
2.8 oz butter
0.4 cups sugar
1 egg
2 tbsp milk kefir (or yogurt)
1 tsp baking powder
1 tbsp sambuca
7 oz raspberry jam
raspberries (fresh as desired)

Tools

Cutter heart-shaped cookie cutter

Procedure

Prepare the shortcrust pastry as usual. I refer you to the procedure described in the recipe of my classic shortcrust pastry.
In today’s recipe, the variations from the classic shortcrust 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 tarts.
First, roll out the dough, then cut out 8 hearts.
👉 If you have mini heart-shaped pans, great. If you have large cookie cutters, great. If, like me, you only have heart cookie cutters that are too small, you can solve it by drawing a heart (height 4 inches) on cardboard and using it as a template to cut the dough.
Or… you can use a mini frittata mold. I had completely forgotten I had this mold (used only twice to make, as intended, mini omelets)! But I am really happy to have given it a second life as a cookie cutter. 😊 (measures 4×4 inches)
With the dough scraps, make dough cords to create the border of each tart.
Finally, distribute two teaspoons of jam (about 1 oz) in each heart.
Optional, but recommended for purely aesthetic reasons, is making some small hearts to decorate the tarts as desired.
It is also useful (though optional) to add some fresh raspberries.
Place the heart tarts on a baking sheet lined with parchment paper and bake in the oven for 20 minutes at 356°F.
They are delicious! Maybe because raspberry jam is one of our favorite jams, but… if I can say so… also because this shortcrust pastry is really good! 😀😄😇🤩
Happy Valentine’s Day!
Carla: Fregola with Tomato Sauce and Capers
Daniela: Baked Beetroot with Goat Crescenza
Elena: Veal Tongue in Red Sauce
Flavia: Chickpea and Beetroot Croquettes
Franca: Zebra Cake with Cherries
Milena: Seed Galette with Red Peppers
Serena: Radicchio Risotto