Ingredients
2 x 150g packets butter shortcrust tartlet cases (12)
¼ cup raspberry jam
FILLING
75g unsalted butter, chopped, at room temperature
¾ cup icing sugar mixture
1 ½ teaspoons vanilla extract
1 teaspoon milk
ICING
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
Method
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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.
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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.
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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.
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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.
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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.