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red velvet tart

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.
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Prep Time 25 minutes
Cook Time 30 minutes
Chilling time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 Slices
Course: Dessert
Ingredients Method Notes

Ingredients
  

Pastry
  • 80 g cream cheese
  • 80 g butter cubed and chilled
  • 1 1/2 cup flour
  • 2 tablespoons sugar
  • 2 Tablespoons cold milk
Filling
  • 100 g butter melted
  • 2 teaspoons cocoa
  • 2/3 cup sugar
  • 2 eggs
  • 1 tablespoon red food coloring
  • 1/4 cup strawberry jam
  • 2/3 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 cup diced white chocolate
  • 1 packet of dried strawberries 90g roughly diced

Method
 

Pastry
  1. Grease a 25 cm pie tin with a little bit of melted butter.
  2. Place the cream cheese, butter, flour and sugar into a food processor. Blitz the ingredients in short bursts until the mixture resembles breadcrumbs.
  3. Add in the cold milk and blitz again until it has combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place your pastry into the fridge for 30 minutes to chill your pastry. (prepare your filling while you wait)
  9. Preheat your oven to 160 degrees celsius.
  10. Place a layer of baking paper over your chilled pastry, then fill with baking weight (I like to use granulated sugar for this)
  11. Leave your pastry cut outs in the fridge.
  12. Blind bake your pastry for 8 minutes, you only want it to be partially cooked through at this stage.
Filling
  1. While your dough is chilling you can start to prepare your filling.
  2. Place the butter, cocoa and sugar into a medium sized bowl and mix well to combine.
  3. Add in your eggs, mix very well before adding in the food coloring and strawberry jam and mixing that through.
  4. Add the remaining filling ingredients. Fold through until everything has just combined.
  5. Once your pastry has baked for 8 minutes remove it from the oven. Carefully remove the baking paper and your weights.
  6. Pour your prepared filling into your pastry case. Gently spread it over your base.
  7. Remove your pastry cutouts from the fridge and arrange them on the top of your pie filling.
  8. Place your pie back into the oven for 18 minutes or until the pastry in the top of the pie is lightly golden.
  9. Remove the pie from the oven and allow it to cool slightly before serving.

Notes

To serve warm and gooey. Allow the pie to cool for about 1 hour at room temperature before removing from the the pie tin. Slice and serve.
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