Ingredients
Scale
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp red food coloring (liquid or gel)
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup crème fraîche or cream cheese, for filling
- 2 tbsp powdered sugar, for filling
- Few fresh raspberries, halved
- Purple royal icing, for piping
- Edible gold paint or dust
- Heart-shaped fondant cutouts (gold or red)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 12-cup muffin tin.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy. Add egg, food coloring, and vanilla; mix well.
- Alternate adding dry ingredients and buttermilk to butter mixture; mix until just combined.
- Spoon batter into muffin cups, filling ¾ full. Bake 12–14 mins until set. Cool completely.
- In a bowl, mix crème fraîche and powdered sugar for filling. Pipe or spoon into cooled tarts.
- Pipe purple royal icing around edges, top with a raspberry, gold heart fondant, and a pinch of gold dust.
Notes
- For gluten-free, use 1:1 GF flour blend and ensure cocoa is certified GF.
- Red food coloring intensity affects color depth — use gel for deeper red with less liquid.
- Store chilled up to 3 days; bring to room temp before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 128 Kcal
- Sugar: 12 g
- Sodium: 94 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 28 mg
