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Neenish Tarts
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2 sheets ready-rolled shortcrust pastry
1 tablespoon plain flour
½ cup milk
2 egg yolks
60g (2 oz) butter
2 tablespoons caster sugar
¼ teaspoon vanilla essence
ICING
1 cup icing sugar
2 tablespoons milk, extra
1 tablespoon cocoa powder
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Preparation time: 1 hour
Total cooking time: 15 minutes
Makes 18
- Preheat oven to moderately hot 210°C (375°F). Using a fluted 7cm cutter, cut pastry into 18 circles. Press circles into shallow patty tins; prick evenly with a fork. Bake 10 minutes or until lightly golden.
- Blend flour and milk in pan until smooth. Stir over medium heat for 2 minutes until mixture boils and thickens. Remove from heat, quickly stir in yolks until smooth. Cover with plastic wrap; cool. Using electric beaters, beat butter, sugar and essence in bowl until light and creamy. Add egg mixture gradually, beat until smooth. Spoon into pastry shells and smooth the tops.
- To make Icing: Combine sugar and milk in heatproof bowl. Place bowl over pan of simmering water, stir until smooth and glossy; remove from heat. Transfer half of icing to small bowl, add cocoa; stir until smooth.
- Using a small, flat-bladed knife, spread plain icing over half of each tart starting from the centre and making a straight line with the icing, then pushing icing out to the edge. Allow to set. Reheat chocolate icing and ice other half of each tart.
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