The_AustralianWomensWeeklyFood-Issue23_2017

“Gelatine comes in sheet form (leaf gelatine) or

as a powder. Three teaspoons of powdered gelatine

is roughly equivalent to four gelatine leaves.”

Frances Abdallaoui, Food Director, The Australian Women’s Weekly

Retro Gelatine

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 butter, chopped coarsely
1 egg yolk
2 teaspoons iced water, approximately
⅓ cup (110g) strawberry jam

MOCK CREAM
¾ cup (165g) caster sugar
⅓ cup (80ml) boiling water
1½ tablespoons milk
½ teaspoon gelatine
185g unsalted butter, softened
1 teaspoon vanilla extract

GLACÉ ICING

1½ cups (240g) icing sugar

15g unsalted butter, melted

2 tablespoons hot milk, approximately

pink food colouring

1 teaspoon cocoa powder

1 Process flour, icing sugar and

butter until crumbly. With motor

operating, add egg yolk and enough

of the water to make ingredients

come together. Turn out dough onto

a floured surface, knead gently until

smooth. Wrap pastry in plastic;

refrigerate for 30 minutes.

2 Grease two 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 the remaining pastry.

Refrigerate for 30 minutes.

3 Preheat oven to 220°C/200°C fan.

Bake cases for 12 minutes or until

golden. Stand cases for 5 minutes,

then transfer to wire racks to cool.

4 Meanwhile, make mock cream

and glacé icing.

5 Divide jam between cases; fill

cases with mock cream; level tops

with a spatula. Spread the pink icing

over half of each tart; cover the

remaining half with chocolate icing.

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

until gelatine dissolves. Cool to room

temperature. Beat butter and extract

in a small bowl with an electric mixer

until as white as possible. With motor

operating, gradually beat in cold 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. Add sifted cocoa to

remaining icing; stir to combine.

Place each bowl over a small saucepan

of simmering water (don’t let the

bases of bowls touch water);

stir for 3 minutes or until both

icings are spreadable.