Introducing: The Red Velvet Tart made from leftover crumbs.
Yes, I said Red Velvet Tart. In a house with lots of cake making and carving there are also a lot of cake crumbs. It takes so much time and effort to make cakes bigger than the average Grey Nomads’ camper-van, so I wanted to use the off cuts rather than throw them away. If I had a proper teenager who ate things I could possibly sling the bits his way but, alas ……no….
So what do you do with cake crumbs?. I do have a few ideas. The most obvious one would be cake pops, and I love cake pops……. I even had a cake pops book shipped in via Amazon, but I just can’t commit to that King of miniature cakes, the time , oh the time that it takes to make them….
Something that will always turn my head is a tart or a pie. I know that for some this seems like your own commitment snag, but for me it is heavens simplicity. I can whip up a batch of pastry in the food processor before you can make any protests at all. My first cake crumb tart resembled more of a straight forward treacle tart. I had crumbs left from this skittles cake.
That’s when it dawned on me that you can make a tart out of any crumbs, any at all. A chocolate based crumb tart would be nice, and would benefit from being served with some raspberries and some crunchy hazelnuts, but given that red velvet cake is quite popular, and I had a mountain of crumbs, it seemed to do the maths all by itself.
- 250 gm butter unsalted chopped (8oz)
- 500 gm plain flour 1lb
- 1/4 teaspoon salt
- 50 gm pure icing sugar 5 tablespoons
- 1 whole Egg beaten
- 60 ml milk or enough to make up just under 125 ml when the liquids added to the beaten egg
- 250 gm cake crumbs 2
- 4 whole eggs I use 3 very large or 4 smaller large free range
- 500 ml cream 2 cups
- 250 ml treacle agave or maple syrup
- 40 ml lemon juice 2 T
- 1 teaspoon fine grated lemon zest
- 1 teaspoon red decorators food colouring
- 250 gm unsalted butter softened, 8oz
- 1/2 teaspoon salt
- 250 gm cream cheese softened, 8oz
- 40 ml lemon Juice 2 Tablespoons
- 1 cup sifted pure icing sugar
- 1/2 vanilla bean
Treacle makes a deeper colour and more caramel flavour and works best for this tart.