The gorgeous little tarts that Nanna used to make start with a buttery pastry case with a touch of raspberry jam, topped with a fluffy cream filling and finished with pastry cut-offs for the ‘stalk’ and a sprinkle of cocoa.
Looking for more retro desserts or more bakery favourites?
Ingredients
Cream filling
Method
1.To make pastry, beat butter, extract and sugar in small bowl with electric mixer until smooth and creamy, add egg, beat until just combined. Stir in sifted flour. Turn dough onto floured surface, knead gently until smooth, wrap in plastic and refrigerate 30 minutes.
2.Preheat oven to 200°C/400°F. Grease 24 holes of two 12-hole (1-tablespoon/20ml) shallow round-based patty pans.
3.Roll out pastry between sheets of baking paper until 3mm thick. Using 6.5cm round cutter, cut 24 rounds from pastry and press rounds into pan holes. Prick pastry cases well with a fork.
4.To make stalks, roll pastry scraps into a 8mm-thick sausage, cut 30 x 1.5cm-long stalks. Place on lightly greased oven tray.
5.Bake cases and stalks about 12 minutes.Transfer to wire racks to cool.
6.Meanwhile, make cream filling. Beat butter, extract and sugar in small bowl with electric mixer until as white as possible. Gradually beat in milk and water, a teaspoon at a time
7.Spread inside of pastry cases with jam, sprinkle with nuts. Fill cases with cream filling, level tops with spatula. Sprinkle with sifted cocoa. Press stalks into filling.
