Baking

Neenish & pineapple tarts

neenish & pineapple tarts
24 Item
1H 10M

Ingredients

Mock Cream
Glacé icing

Method

1.Process flour, sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto floured surface, knead gently until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
2.Grease two 12-hole (2-tablespoons /40ml) deep flat-based patty pans. Roll out half the pastry between sheets of baking paper until 3mm (⅛ inch) thick. Cut out 12 x 7.5cm (3 inch) rounds, press rounds into holes of one pan. Prick bases of cases well with a fork. Repeat with remaining pastry. Refrigerate 30 minutes.
3.Preheat oven to 220°C (200°C fan forced).
4.Bake cases about 12 minutes. Stand cases 5 minutes before transferring to wire rack to cool. Meanwhile, make mock cream and glacé icing.
5.To make Mock Cream. Stir sugar, ¼ cup of the water and milk in small saucepan over low heat, without boiling, until sugar dissolves. Sprinkle gelatine over remaining water in small jug, stir into milk mixture until gelatine dissolves. Cool to room temperature. Beat butter and extract in small bowl with electric mixer until as white as possible. While motor is operating, gradually beat in cold milk mixture, beat until light and fluffy
6.To make Glacé icing. Sift icing sugar into medium bowl, stir in butter and enough of the milk to make a thick paste. Place ⅓ cup of the icing in small heatproof bowl, tint with yellow colouring. Divide remaining icing between two small heatproof bowls, tint icing in one bowl with pink colouring and the other with sifted cocoa. Stir each bowl over small saucepan of simmering water until icing is spreadable
7.Divide jam between half the cases and pineapple between remaining cases. Fill cases with mock cream, level tops with spatula. Using image as a guide, spread yellow icing over pineapple tarts. Spread pink icing over half of each jam tart, cover remaining half with chocolate icing.

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