Hello friends, today I present this delightful soft red velvet tart to prepare for any occasion, especially as an idea for the Christmas holidays. All festive and red, it will fill you with joy on other occasions as well. Below you will find the recipe…
- Difficulty: Easy
- Cost: Economical
- Cuisine: Italian
Ingredients for the Soft Red Velvet Tart
- 3 eggs
- 4 oz granulated sugar
- 2 tbsp unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 tbsp red food coloring (decora)
- 3 tbsp sunflower oil
- 1/4 cup milk at room temperature
- 6 baking powder
- 1 pinch fine salt
- 1 tsp vanilla essence
- 9 oz mascarpone
- 1 cup fresh liquid cream
- 2 oz powdered sugar
- 5 oz raspberries
- Raffaello pralines
- to taste milk (Or alcoholic soaking of your choice)
Tools
- Electric whisks
- 2 Bowls
- 1 Smart pan
- 1 Brush
- 1 Piping bag
- Smooth nozzles
Steps for the Soft Red Velvet Tart
To make this wonderful soft red velvet tart, first prepare the batter. In a large bowl, beat the eggs with the sugar and vanilla essence for 15 minutes until frothy and whitish, add the red gel food coloring from the decora brand (I mainly recommend this food coloring because I find it the best for achieving the right coloration), also pour in the sunflower oil slowly and the milk and continue to mix. Finally, add the flour and unsweetened cocoa previously sifted with the baking powder and salt, and mix again with a spatula from bottom to top without deflating the mixture until you get a smooth and uniform batter. Butter and flour a tart pan of inches, (smart pan) and pour the mixture. Bake in a preheated static oven at 356°F for about 20 minutes. Do the toothpick test, turn off and let it cool.
In a bowl, whip with electric whisks the cold mascarpone from the fridge with fresh cream and powdered sugar until you get a frothy cream. Place the obtained cream in a piping bag equipped with a smooth nozzle and refrigerate.
Place the now cold inverted soft tart on a serving plate and slightly wet the base with milk using a silicone brush. If you like an alcoholic soak, you can opt for rum or alchermes. Decorate the entire surface with the mascarpone cream prepared earlier and make many dollops side by side.
Decorate the surface with fresh raspberries and Raffaello bon bons, if you want to make it Christmas-themed you just need to use Christmas decorations like star-shaped cookies, sprinkles, etc.
Here it is ready to be served. I hope you like my latest recipe, see you next time, friends.
STORAGE, TIPS, AND NOTES
The soft red velvet tart keeps in the fridge for a couple of days. You could prepare the tart base in advance, even the day before.
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