N is for Neenish Tarts
Now, you could also use cupcake pans but bear in mind that the cases will obviously be deeper & you'll need more filling. I think that too much filling & icing would make the tarts quite sickly sweet. So just bear that in mind when you decide on what pans to use.
It makes 30 tarts
- Ensure your butter is very soft for a start. Either zap it quickly in the microwave for a few seconds at a time or cut it into cubes & sit it in a bowl of tepid water for a few mins.
- Cream butter & sugar until pale in colour & fluffy in consistency. You could probably save a lot of time by doing this with a hand held electric beater. But, if you can't be bothered getting the electric beater out, just do it by hand using a wooden spoon.
- Add the egg & beat well.
- Sift the flour, baking powder & salt & then add to the creamed mixture. Stir well until everything is combined & it starts coming together. At this stage, I used my hands to combine the dough into one lump.
- Lightly flour your bench & turn the dough out. Knead it for a couple of minutes & then form it into a disc. Wrap in clingfilm & then leave to rest in the fridge for 15 mins.
- Heat your oven to 180C static or 160C fan bake.
- Grab the patty pans & spray them lightly with cooking spray - or grease well with butter.
- Remove the pastry from the fridge. Lightly flour your kitchen bench again & then roll the pastry out to a few mm thick - mine was around 4 mm. The recipe calls for a thickness of 2 mm.
- Cut out rounds using a 7cm ish biscuit cutter (or a size that will best fit your patty pans, remembering to allow for the pastry to be pressed down a bit into the pan) & place each one into the patty pans. Press each round of pastry gently into the patty pan. Grab a fork & prick the bottom of each pastry case twice.
- Bake for 12 minutes or until the cases are cooked & look nice & golden.
- Remove from the oven & leave the cases in the patty pans to cool completely before filling them.
- Sift icing sugar into a bowl.
- Add butter, condensed milk & lemon juice. Beat until smooth.
- Fill pastry cases not quite to the top of the cases (allowing room for a thin layer of hard set icing on top).
- Leave the tarts to set in the fridge before icing the tops.
- Sift icing sugar into a bowl & add the butter & a little water at a time to reach a spreadable consistency (you can always add more sifted icing sugar to thicken & more water to thin if need be). Mix in the vanilla essence.
- Scoop out half of the white icing & place in a separate bowl. Leave to one side until you are ready to add the cocoa & ice the other side of the tarts.
- To make the chocolate icing, add 1 tablespoon of sifted cocoa powder & mix in, adding a little more water to gain a spreadable consistency.