Red Velvet Whiskey Pop Tart Recipe

Make dough

Whisk together 2.25 cups flour, 2 tbsp cocoa powder, 2 tbsp granulated sugar and 1/2 tsp salt in a large bowl. Add the cold cubed butter (0.75 cups) and 0.25 cups cold shortening if using. Using a pastry cutter or two forks, cut the fats into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add wet

In a small bowl whisk together 6 tbsp ice water, 1 tsp white vinegar and 1 beaten egg. Drizzle into the flour/butter mixture 1 tbsp at a time, gently stirring with a fork until the dough barely comes together. You may not need all the liquid; dough should be cohesive but not sticky.

Chill dough

Turn dough onto a lightly floured surface, press into a disk, wrap tightly in plastic, and refrigerate at least 1 hour (or up to 2 days). Chilling firms the fats so the pastry becomes flaky during baking.

Make crumble

Preheat oven to 350°F (176°C). In a small bowl combine 1/4 cup flour, 2 tbsp granulated sugar and 1 tsp cocoa powder. Stir in 1 tbsp melted butter, 1 tsp red gel food coloring and 1/4 tsp vanilla until you have moist, sandy crumbs. Spread on a small parchment-lined baking sheet and bake 6–8 minutes until set but not browned. Let cool, then crumble into small bits. Reserve.

Prepare filling

In a medium bowl beat 8 oz softened cream cheese with 2 tbsp softened butter until smooth. Add 3/4 cup confectioners' sugar, 2 tbsp light brown sugar, 1/2 tsp vanilla and 1.5 tbsp whiskey, plus 1 tsp cocoa powder. Mix until creamy and spreadable. Taste and adjust: add up to 1/2 tbsp whiskey more if you prefer stronger flavor but be careful not to make filling too loose.

Roll and cut dough

Preheat oven to 375°F (190°C). Line two baking sheets with parchment and lightly spray. On a lightly floured surface roll chilled dough to about 1/8-inch (3 mm) thickness. Using a heart-shaped cutter (~3.5 inches), cut an even number of hearts (you'll need two per tart). Re-roll scraps once and repeat.

Fill

Place half the hearts on the prepared sheets. Spoon about 1 to 1.5 teaspoons of the whiskey cream cheese filling into the center of each, leaving a 1/4-inch border. Wet the edges lightly with a dab of water, place a second heart on top, and crimp edges with a fork to seal. Use a small knife to cut 2 vents in the top of each tart to release steam.

Egg wash and bake

Whisk the reserved egg with 1 tsp milk to make an egg wash. Brush each tart lightly (avoid pooling) and optionally sprinkle a little sanding sugar. Bake in the preheated 375°F oven for 16–20 minutes, until edges are golden and centers set. Rotate pans halfway if needed. Remove to a rack and cool 10 minutes before glazing (tarts continue to set as they cool).

Make glaze

Place 3/4 cup semi-sweet chocolate chips and 1 tbsp butter in a heatproof bowl. Warm 3 tbsp heavy cream until just simmering and pour over chocolate. Let sit 1 minute, then whisk until smooth. Whisk in 1 tsp whiskey and optionally 1 tsp confectioners' sugar to adjust texture and sheen. If glaze is too thick, add 1/2 tsp warm cream at a time to reach a glossy pourable consistency.

Glaze tarts

When tarts are warm but not hot (about 10 minutes out of oven), spoon or brush a thin layer of chocolate whiskey glaze over each tart. Allow glaze to set slightly (~5 minutes). While glaze is tacky, sprinkle the prepared red velvet cake crumbles over the glazed tops, pressing gently so some crumbs adhere.

Cool and serve

Let glazed tarts cool completely on a rack so glaze firms (about 20–30 minutes). Serve at room temperature. Store leftovers in an airtight container in the refrigerator up to 3 days; bring to room temperature before serving for best texture. Note: contains alcohol; baking reduces but does not eliminate whiskey flavor.