makes
12
prep
40 minutes
cook
20 minutes
difficulty
Mid
makes
12
serves
preparation
40
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 1 x , divided in half before wrapping and chilling as directed
Mock-cream filling
- 1 tbsp boiling water
- ½ tsp gelatine powder
- 65 g (⅓ cup) caster sugar
- 2 tbsp milk
- 125 g unsalted butter, softened
- 1 tsp natural vanilla essence or extract
Icing
- 185 g (1½ cups) pure icing sugar
- 1 tbsp water, plus 1 tsp extra (optional)
- 2 tsp sifted cocoa powder
- pink food colouring
Chilling time 30 minutes
Cooling time 30 minutes
Instructions
Unwrap one pastry portion and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured rolling pin to roll out on a lightly floured surface until 3 mm thick. Use an 8 cm diameter, plain round cutter to cut out 6 circles, re-rolling the pastry if necessary. Line six holes of a 12-hole, 80 ml (⅓ cup) muffin tin (the pastry circles won’t fill the muffin holes completely). Repeat with the remaining pastry portion to line the six remaining muffin holes.
Prick each pastry case base 3 times with a fork and place in the fridge for 30 minutes. Preheat the oven to 200°C (180°C fan-forced).
Line each tartlet case with a piece of foil and then fill with dried rice. Blind bake the tart cases for 15 minutes or until the pastry is sealed. Use the foil to lift the rice out of the tartlet cases and bake for a further 5 minutes or until lightly golden and cooked through. Cool the cases in the tin.
To make the mock-cream filling, put the boiling water in a small ramekin and sprinkle the gelatine over the top. Use a fork to whisk the gelatine into the water and then set aside for about 3 minutes or until the mixture is clear (see Baker's tip). Meanwhile, combine the sugar and milk in a small saucepan and stir over medium heat until the sugar dissolves. Stir in the gelatine mixture until well combined. Remove from heat and set aside, stirring occasionally so the gelatine doesn't set, for 30 minutes or until cooled to room temperature.
Use an electric beater to beat the butter and vanilla in a medium bowl until pale and creamy. With the motor running, gradually add the cooled gelatine mixture in a slow, steady stream until well combined and fluffy. Divide the mock-cream filling evenly among the pastry cases and smooth the surfaces. Set aside in a cool spot but not in the fridge.
To make the icing, sift the icing sugar into a bowl and then stir in the water until smooth (the icing should be a spreadable consistency). Put half the icing into a separate bowl and stir in the cocoa powder and extra teaspoon of water. Colour the remaining portion with 2-4 drops of pink food colouring. Use a palette knife or the back of a teaspoon to spread about a teaspoon of the pink icing over the top of half of each tart. Set aside for 5-10 minutes for the icing to set. Spread about a teaspoon of the chocolate icing over the remaining half of each tart to cover the tops and then set aside for 5-10 minutes for the icing to set. Serve at room temperature.
Baker’s tips
• If the gelatine doesn't dissolve in the boiling water and become clear, add boiling water to a larger heatproof bowl, jug or dish and then sit the ramekin with the gelatine mixture in the water. Stir occasionally until the mixture is clear.
• These tarts will keep in an airtight container in the fridge for up to 4 days. Serve at room temperature.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tina McLeish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
