2 x 150g packets butter shortcrust tartlet cases (12)
¼ cup raspberry jam
75g unsalted butter, chopped, at room temperature
¾ cup icing sugar mixture
1 ½ teaspoons vanilla extract
1 teaspoon milk
1 cup icing sugar mixture
½ teaspoon vanilla extract
1 – 1½ tablespoons milk
Few drops pink food colouring
2 teaspoons cocoa
Extra 1 teaspoon milk
To make filling, beat all ingredients in a medium bowl with a hand-held electric mixer on low speed until combined. Increase speed to high. Beat until pale and creamy.
Place tartlet cases on a tray. Spread 1 level teaspoon of jam into each case to cover base. Then spoon 2 level teaspoons of filling over jam. Using a small spatula, spread evenly to cover jam. Refrigerate for 15 minutes.
To make icing, place sugar into a medium bowl. Stir in vanilla and enough milk until smooth. Divide between two small bowls. Tint one portion pink with colouring. Stir cocoa and extra milk into remaining portion.
Using the tip of a small knife, mark a line across the centre of filling on each tartlet. Spread pink icing over one half. Refrigerate for 5 minutes. Remove. Spread cocoa icing over remaining half.
Allow icing to set before serving tartlets.
TIP! Tartlet cases are available from the bakery section of major supermarkets. If icing becomes too thick to spread easily, sit bowl in a larger bowl of hot water. Stir until spreadable.