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1 sheet
1/3 cup
40g
1/2 cup
2 tsp
Icing
1 cup
1 tsp
60g |
frozen, ready-rolled short crust pastry,
thawed
red jam
butter, softened
icing sugar
cream or milk
few drop rum or almond essence
icing sugar, sifted
vanilla essence
dark chocolate, melted and cooled
a little hot water |
Method :
- Preheat oven to 220C, use
ungreased patty tins.
- Cut pastry into 12 circles to line
patty tins.
- Place in tins, piercing well with
a fork to prevent puffing.
- Bake for 10 minutes until crisp
and golden.
- Remove from tins and cool.
- Place a teaspoon of jam into each
tart.
- Beat butter and icing sugar until
fluffy.
- Beat in cream and rum until smooth
and creamy, spoon into tarts to cover jam.
- To prepare icing: stir together
sugar, vanilla and enough hot water to make a spreadable glaze.
- Divide in half, stir cooled
chocolate into 1 portion and thin slightly with hot water.
- Spread icing over top of tarts,
making each tart half white, half chocolate.
- Stand until icing sets.
Makes 12
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