NEENISH TARTS
PREP + COOK TIME 1 HOUR 45 MINUTES
(+ REFRIGERATION & COOLING) MAKES 24
1¾ cups (260g) plain flour
¼ cup (40g) icing sugar
185g cold unsalted butter,
chopped coarsely
1 egg yolk
2 teaspoons iced water, approximately
⅓ cup (110g) strawberry jam
MOCK CREAM
¾ cup (165g) caster sugar
⅓cup (80ml) water
1½ tablespoons milk
½ teaspoon gelatine
185g unsalted butter, softened
1 teaspoon vanilla extract
GLACÉ ICING
1½ cups (240g) icing sugar
15gunsalted butter, melted
2 tablespoons hot milk, approximately
pink food colouring
1 teaspoon cocoa powder
1 Process flour, sugar and butter
until crumbly. With motor operating,
add egg yolk and enough of the water
to make ingredients come together.
Turn dough out onto a floured
surface; knead gently until smooth.
Wrap pastry in plastic wrap;
refrigerate for 30 minutes.
2 Grease 2 x 12−hole (2−tablespoon/
40ml) deep flat−based patty pans.
Roll out half the pastry between
sheets of baking paper until 3mm
thick. Cut out 12 x 7.5cm rounds;
press rounds into holes of one pan.
Prick bases of cases well with a fork.
Repeat with remaining pastry.
Refrigerate for 30 minutes.
3 Preheat oven to 220°C/200°C fan.
4 Bake cases for 12 minutes. Stand
cases in pans for 5 minutes before
transferring to a wire rack to cool.
5 Meanwhile, make mock cream,
then glacé icing.
6 Spoon jam into cases; fill cases
with mock cream, level tops with
a spatula. Spread pink icing over
half of each tart; spread chocolate
icing over other half.MOCK CREAM
Stir sugar, ¼ cup of the water and
the milk in a small saucepan over low
heat, without boiling, for 2 minutes
or until sugar dissolves. Sprinkle
gelatine over remaining water in a
small jug; stir into milk mixture for
2 minutes or until gelatine dissolves.
Cool to room temperature. Beat butter
and extract in a small bowl with anelectric mixer until as white as
possible. With motor operating,
gradually beat in the cooled milk
mixture; beat until light and fluffy.GLACÉ ICING
Sift icing sugar into a medium bowl;
stir in butter and enough of the milk
to make a thick paste. Divide icing
between two small heatproof bowls;
tint icing in one bowl with pink
colouring and the other with sifted
cocoa. Stir each bowl of icing over
a small saucepan of
simmering water until
the icing is spreadable.Holiday Food Baking
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