Neenish Tarts
- Replies 5
I did baking over the Xmas period and wanted to share a few of these easy and very delicious recipes
Ingredients:
2 sheets frozen shortcrust pastry, partially thawed
3 teaspoon strawberry jam
Mock cream
1/2 tsp powdered gelatine
1/3 cup caster sugar
2 tablespoon milk
125g unsalted butter, chopped, softened
1 tsp vanilla extract
Icing
1 1/4 cups pure icing sugar, sifted
1 drop pink food colouring, to tint
2 teaspoon cocoa powder, sifted
1 teaspoon milk
Method :
Makes 12
Ingredients:
2 sheets frozen shortcrust pastry, partially thawed
3 teaspoon strawberry jam
Mock cream
1/2 tsp powdered gelatine
1/3 cup caster sugar
2 tablespoon milk
125g unsalted butter, chopped, softened
1 tsp vanilla extract
Icing
1 1/4 cups pure icing sugar, sifted
1 drop pink food colouring, to tint
2 teaspoon cocoa powder, sifted
1 teaspoon milk
Method :
Step 1
Preheat oven to 190°C/170°C fan-forced. Lightly grease a 12-hole, 1/3-cup capacity muffin pan.Step 2
Using an 8cm round cookie cutter, cut 6 rounds from each pastry sheet. Prick centres several times with a fork, then gently press into pan holes. Refrigerate for 10 minutes or until firm. Bake for 15 minutes or until light golden. Stand in pan for 1 minute, then transfer to a wire rack to cool completely. Drop 1/4 tsp jam into centre of each tart shell.Step 3
Using an 8cm round cookie cutter, cut 6 rounds from each pastry sheet. Prick centres several times with a fork, then gently press into pan holes. Refrigerate for 10 minutes or until firm. Bake for 15 minutes or until light golden. Stand in pan for 1 minute, then transfer to a wire rack to cool completely. Dollop tsp jam into centre of each tart shell.Step 4
Using an electric mixer, beat butter and vanilla in a medium bowl until pale and creamy. Continue to beat while slowly pouring in milk mixture in a slow, steady stream until very light and pale in colour. Place 1 tbs over jam, then spread and level top with a spatula. Refrigerate for 15 minutes or until firm.Step 5
To make the icing, place icing sugar and 2 tbs hot water in a small bowl and stir until combined. Divide mixture among 2 small bowls. Add pink food colouring to 1 bowl and cocoa and milk to second bowl, stirring to combine.Step 6
Spread pink icing over half of tarts. Refrigerate for 10 minutes or until firm. Spread chocolate icing on uncovered half of tarts. Refrigerate for 10 minutes or until firm. Serve.Makes 12
.png){kind=icon}
