Preparation time is 40minutes
Cook time is 20minutes
Total time is 1hours
Serve is for 12 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
12
Icing
- 1 1/4 cups pure icing sugar, sifted
- 1 drop pink food colouring, to tint
- 2teaspoons cocoa powder, sifted
- 1teaspoons milk
Mock cream
- 1/2teaspoons powdered gelatine
- 1/3 cup caster sugar
- 2tablespoons milk
- 125grams unsalted butter, chopped, softened
- 1teaspoons vanilla extract
- 2 sheets frozen shortcrust pastry, partially thawed
- 3teaspoons strawberry jam
Nutrition per serving
1330kJ / 318Cal
1330 Kilojoules or 318 Calories
15% of daily energy intake*
Protein
2.4grams
Fat
15.5grams
Carbs
41.3grams
Sugars
28.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make these whimsical biscuits for a sweet treat. Shortcrust pastry tarts with strawberry jam and a creamy filling, coated with glossy pink and cocoa icing.
Method
Step 1 of 6
Preheat oven to 190°C/170°C fan-forced. Lightly grease a 12-hole, 1/3-cup capacity muffin pan.
Step 2 of 6
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 1/4 tsp jam into centre of each tart shell.
Step 3 of 6
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 of 6
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 of 6
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 of 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.
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