With Tamara Jane
Time: 60 mins
400g sweet short pastry, thawed (for base)
60g butter, softened
2/3 cup icing sugar
1/3 cup condensed milk
3 tablespoons lemon juice
1 teaspoon finely grated lemon zest
2 cups icing sugar
4 tablespoons milk
1 tablespoon cocoa powder
Spray the bases of two 12-hole tart pans (or muffin pans) with oil. Roll out the pastry on a lightly floured bench to about 3mm thick.
Using a 6cm cookie cutter, cut 24 rounds from the pastry. Press each round carefully into the bases of the prepared pans. Prick all over with a fork. Refrigerate for 30 minutes.
Preheat the oven to 180C. Bake the bases for 10-12 minutes until golden. Cool for a few minutes before transferring to a cooling rack.
To make the filling, mix together the butter, icing sugar, condensed milk, lemon juice and zest until smooth. Spoon the filling into the cooled pastry bases and refrigerate.
For the white icing, place 1 cup of icing sugar and 2 tablespoons of milk in a heatproof bowl. Stir over gently simmering water until smooth and glossy.
To make the chocolate icing, repeat the process, then add the cocoa powder.
Start with a line of white icing across the middle of the tart, then work your way towards the side. Turn the tart around and repeat with the chocolate icing.
(TX: 12 May 2011)