Pink shortbread tarts. Pink Peppercorn Shortbread is a rich crumbly buttery shortbread delicately flavoured with the spicy floral notes of pink peppercorn and so easy to make! Shortbread is one of my favourite biscuits to bake, especially when I make them every Christmas as gifts. With a hand or stand mixer cream together the butter and icing sugar. Position an oven shelf to the middle of the oven. With a no-bake shortbread base, creamy vanilla yoghurt filling and juicy fresh strawberries on top it couldn't be easier to whisk together.
Asides from making a healthy dessert, this tart is wholesome enough to be enjoyed for breakfast too.
My Lime Pie with Shortbread Crust is sweet, tart, and absolutely addicting!
Enjoy this delicious pie any time you crave a taste of summer!
You can have Pink shortbread tarts using 8 ingredients and 11 steps. Here is how you cook that.
Ingredients of Pink shortbread tarts
- Prepare 1 of cup.
- You need 2 sticks of unsalted butter, room temperature.
- Prepare 1/2 cup of confectioners sugar(powdered or icing).
- Prepare 1 teaspoon of pure vanilla extra.
- You need 1 1/2 cups of all purpose flour.
- You need 3 tablespoons of cornstarch.
- Prepare 1/4 teaspoon of salt.
- Prepare 1 drop of red-or pink edible food colour.
Millionaire's shortbread with its layer of soft caramel and topped with chocolate is even better. I decided to make these scrumptious tartlets with salted caramel for Easter. The salted caramel gave a modern twist and a decadent touch to an old-time, classic favourite. The tarts are very rich, as the name suggests, so use your smallest.
Pink shortbread tarts instructions
- 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.
Pink Peppercorn Shortbread Hearts Pink Peppercorn Shortbread is a rich crumbly buttery shortbread delicately flavoured with the spicy floral notes of pink peppercorn and so easy to make! Shortbread is one of my favourite biscuits to bake, especially when I make them every Christmas as gifts. I'm glad you said where it would be because I couldn't find it at first. Good luck on a new "blog makeover"…I love all your photography and delicious recipes. The original flavor is my favorite.