ICING
1 cup icing sugar
2 tablespoons milk, extra
1 tablespoon cocoa powder
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.
