Heart tart

• 500 g of 00 flour
• 250 g of butter (use the good one from centrifuged cream)
• 200 g of granulated sugar
• 4 egg yolks and part of the egg white (weigh the egg yolks and add egg white until you reach 80 grams in total)
• a pinch of salt

INGREDIENTS (for the filling)

• currant jam (use your favorite jam)
• For coloring
• food grade alcohol or vodka
• red food coloring

• Mix all the ingredients together by hand (so quickly and with cold hands) or with a stand mixer fitted with a leaf attachment.
• Wrap the shortcrust pastry in cling film and place it in the fridge for at least half an hour (I prepare it the night before).
• Divide the dough into two parts and roll out the shortcrust pastry.
• With one part, line the buttered and floured mold. Prick the bottom with the prongs of a fork and distribute the favorite jam.
• To paint the shortcrust pastry there are 2 methods.
• Freehand: dissolve the food coloring by adding a little alcohol, it must be fluid enough to be able to brush.
• Dip the brush and unleash your imagination. You can trace a design with the tip of a knife, a wheel or a razor blade.
• If you use a stencil: dissolve the food coloring with very little alcohol, the color must remain very compact otherwise when you use it it will insinuate itself under the stencil ruining the decoration. Proceed as follows: place the stencil on the shortcrust pastry and make it adhere well by pressing lightly.
• Paint all the spaces of the drawing. Remove the stencil gently-
• In both methods you can use the whole shortcrust pastry, making a disk to place on top of the jam.
• Or, as I did, cut diamonds with the pastry cutter and cross them over the jam.
• Cook in a preheated oven at 180° (170° in mine) for about 30 minutes (adjust according to the power of your oven).