Pink shortbread tarts. Blend the strawberries in a blender until fully pureed. Strain the puree through a fine-mesh strainer into a small saucepan to remove the seeds. Add the granulated sugar and lemon juice, bring to.
Shortbread is one of my favourite biscuits to bake, especially when I make them every Christmas as gifts.
A simple roll-our secret for Iced Shortbread Cookies: Simply put the dough in a gallon-size Ziplock bag and seal.
Roll the dough until it fills the bag and is a uniform thickness.
You can cook Pink shortbread tarts using 8 ingredients and 11 steps. Here is how you cook it.
Ingredients of Pink shortbread tarts
- It's 1 of cup.
- Prepare 2 sticks of unsalted butter, room temperature.
- Prepare 1/2 cup of confectioners sugar(powdered or icing).
- Prepare 1 teaspoon of pure vanilla extra.
- Prepare 1 1/2 cups of all purpose flour.
- Prepare 3 tablespoons of cornstarch.
- Prepare 1/4 teaspoon of salt.
- Prepare 1 drop of red-or pink edible food colour.
Place the bag in the freezer and chill the dough until hard. Remove frozen dough from the freezer. Uncover dough by trimming two edges and unzipping the top of the bag. With a hand or stand mixer cream together the butter and icing sugar.
Pink shortbread tarts step by step
- Lightly butter, or spray with a nonstick vegetable spray, 36 miniature muffin tins or tart tins..
- In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (1-2 minutes) until smooth. Beat in the vanilla extract and the food colour..
- Add the flour, cornstarch and salt and mix just until incorporated..
- If the shortbread dough is too soft to roll into balls, cover and refrigerate for about 30-60 minutes..
- Take a scant shortbread dough (about 15 grams) and place in the center of each muffin tin..
- With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin..
- Once filled, cover and place the tart pan, with the unbaked shells, in the freezer for about 15 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.).
- Meanwhile, preheat oven to 170 degrees C and place rack in the center of the oven..
- Bake for approximately 20 minutes or until lightly golden brown. About halfway through the baking time, if the shortbread has puffed up, lightly prick the bottom of each shortbread with the tines of a fork..
- Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan..
- For Serving Fill in the tarts with fruit custard or anything you want to serve just before serving Enjoy.
In a small pot melt butter over medium heat on the stovetop, until milk solids start to brown and you smell a nutty aroma. Remove from heat and place in a heat-proof medium size mixing bowl to cool. Classic sweet-yet-tart lemon curd fills a shortbread crust. If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. —Lauren Knoelke, Milwaukee, Wisconsin.