Neenish tarts

PASTRY

INGREDIENTS

115g butter

115g sugar

1 egg

225g flour

1 teaspoon baking powder

pinch salt

FILLING

4 tablespoons butter

8 tablespoons icing sugar

4 tablespoons sweetened condensed milk

2 dessertspoons lemon juice

2 tablespoons cocoa

METHOD

To make the pastry:, cream butter and sugar, add egg and beat well. Sift dry ingredients and mix with creamed mixture. Knead well. Roll out and cut into rounds.

Grease patty tins and line with pastry rounds. Prick pastry with a fork and bake at 180°C for about 10 minutes.

To make the filling, soften butter and add sifted icing sugar, condensed milk and lemon juice. Divide mixture in half and add cocoa to half the mixture. Mix to combine. Make sure both mixtures are the same consistency. You may need to add a little more icing sugar to the white mixture.

Place a spoonful of each mixture side by side into each of the pastry cases. Put in fridge to set.

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