Blood and Bones – Red Velvet Tart
A cream cheese pastry, filled with a red velvet, white chocolate and strawberry filling. This blood and bones – red velvet tart is the perfect spooky treat this Halloween.
For this recipe I really wanted to create a pie that was perfect for Halloween but was totally different than anything else I had made before. This pie is oozing with spookiness and it is absolutely delicious too.
A red velvet tart with a spooky twist. Strawberries and white chocolate become the guts and bones of this pie. While the cream cheese pastry is the base and the decoration.
I definitely recommend serving this up as an extra special dessert over Halloween. Place a generous slice of this pie on a plate, add some homemade vanilla ice cream and drizzle over a whole lot of edible fake blood to boost that gross factor.
What will you need to make this spooky red velvet tart
Cream cheese, butter, flour, sugar and milk make up the pastry
For the filling you will need some basic pantry staples like butter, sugar, cocoa powder, eggs flour and baking powder as well as strawberry jam, white chocolate and dried strawberries
Assembling your tart
Decorated and ready to bake
Instructions/stages
- Make your pastry using a food processor.
- Roll out your dough to line a pie tin. Use any extra dough to cut our decorations for the top of your pie.
- Chill your pastry.
- Blind bake your pastry
- Mix your filling together. Start with butter, sugar and cocoa before adding in the eggs, coloring and jam. Add the remaining ingredients and gently mixed until just combined.
- Spread your filling into your prepared pastry shell and decorate with the pastry cutouts.
- Bake for 18 minutes at 160 degrees.
- Allow to cool
- Serve , share and enjoy!
Serving and Storing
You can serve this pie warm or cold. With or without toppings.
To serve warm and gooey. Allow the pie to cool slightly before removing from the the pie tin. Slice and serve.
To serve cooled. Allow the pie to cool down fully before removing it from the pie tin. Slice and serve. If you like you can decorate the edges with whipped cream, extra shaved white chocolate, dried strawberries, Halloween themed sprinkles etc
To store any leftover pie remove any toppings (if you used them). Then wrap in cling film and store it in a cool dry place for up to 5 days.
This pie is great to make ahead if you are planning on serving it cold. To prepare this beforehand simply leave off the topping. Remove the pie from the pie tin and place it onto your serving plate. Wrap in cling film to store. Prepare your toppings and decorate just before serving.
Blood and Bones – Red Velvet Tart
Ingredients
Method
- Grease a 25 cm pie tin with a little bit of melted butter.
- Place the cream cheese, butter, flour and sugar into a food processor. Blitz the ingredients in short bursts until the mixture resembles breadcrumbs.
- Add in the cold milk and blitz again until it has combined.
- Remove the dough and place it onto a clean bench top. Use your hands to form the dough into a smooth dough ball. Press the dough to form a large disk shape.
- Place your dough between 2 large pieces of baking paper and roll it out until it is approx 1/2 cm thick. It should form a circle that is approx 35 in diameter.
- Place your pastry into your prepared pie tin, pressing the pastry into the bottom and up the sides. Trim the pastry flush with the top edge of your pie tin.
- Roll out any remaining dough to 1/2 cm thick, use cookie cutters to cut out some shapes to decorate the top of your pie with.
- Place your pastry into the fridge for 30 minutes to chill your pastry. (prepare your filling while you wait)
- Preheat your oven to 160 degrees celsius.
- Place a layer of baking paper over your chilled pastry, then fill with baking weight (I like to use granulated sugar for this)
- Leave your pastry cut outs in the fridge.
- Blind bake your pastry for 8 minutes, you only want it to be partially cooked through at this stage.
- While your dough is chilling you can start to prepare your filling.
- Place the butter, cocoa and sugar into a medium sized bowl and mix well to combine.
- Add in your eggs, mix very well before adding in the food coloring and strawberry jam and mixing that through.
- Add the remaining filling ingredients. Fold through until everything has just combined.
- Once your pastry has baked for 8 minutes remove it from the oven. Carefully remove the baking paper and your weights.
- Pour your prepared filling into your pastry case. Gently spread it over your base.
- Remove your pastry cutouts from the fridge and arrange them on the top of your pie filling.
- Place your pie back into the oven for 18 minutes or until the pastry in the top of the pie is lightly golden.
- Remove the pie from the oven and allow it to cool slightly before serving.
Notes
To serve cooled and more firm set. Allow the pie to cool down fully before removing it from the pie tin. Slice and serve. If If you like you can decorate with extra shaved white chocolate, dried strawberries, Halloween themed sprinkles etc
Thank you so much for taking the time to read through my Blood and Bones – Red Velvet Tart recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
