With the Heart Crust Cutter you can make a cake made with the heart! Find out how making a decorated tart in few easy steps.
Work quickly the softened butter with the sugar and the egg. Sift the flour and add it to the mixture mixing it well. Let the dough rest in the fridge for about an hour covered with clingfilm. Roll out the dough with a rolling pin and coat the flan tin previously buttered and floured. Use the bucasfoglia roller to pierce the dough easily. Bake at 180° C for 10 minutes and then let it cool. Place the two lattice pastry cutters one inside the other with the text UP on the side flaps facing towards the other.
Dust the surface of the lattice cutter with flour.
Roll out the dough on a baking sheet. Lift the dough using the rolling pin. Place the lattice cutter on the paper sheet and lay the dough out over the grill.
Roll the rolling pin several times over the lattice cutter, to cut the excess dough.
Remove the excess dough. To help the dough cut-outs come out, you can use your hands or lightly tap the lattice cutter on the worktop.
Lift the upper part of the lattice cutter, holding it from the side flaps. Place in the freezer for at least 10 minutes.
Remove the shortbread from the lattice cutter and place it on the tart. If the baking tray is smaller, tidy the borders with a knife by cutting o the excess dough.
Use the dough cut-outs obtained from the excess dough to decorate the border of the tart, using an egg as an adhesive. The tart is now ready for the oven!
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