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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
2 cups plain flour, sifted |
100 g cold salted butter |
5 -6 tablespoons chilled water |
1/2 can condensed milk |
2 tablespoons lemon juice |
1 teaspoon grated lemon, rind of |
4 -5 drops yellow food coloring |
1/2 cup whipped cream |
1 tablespoon powdered sugar |
8 -9 glace cherries |
Directions:
1. -Forfilling-.
2. Beat condensed milk, juice, colour together.
3. Add rind, mix well.
4. Chill till required.
5. Beat cream till stiff, add sugar, mix.
6. Put in a large star nozzled piping bag.
7. Refrigerate till required.
8. Wash glazed cherries, drain.
9. Chop into 4 lengthwise, and keep aside.
10. -Forpastry-.
11. Cut butter into flour with a cold knife.
12. With finger lightly mix to get a bread crumbs like mixture.
13. Sprinkle chilled water.
14. Use a knife or fork, and form a ball of dough.
15. Do not handle too much, roll into thick round on a cold (marble or stone) surface.
16. Grease small tart moulds, cut rounds of pastry, place in moulds.
17. Press down lightly, prick gently with a fork here and there.
18. Bake blind in preheated oven at 180C degrees for 15 minutes.
19. Remove, cool, and carefully take shells out of moulds.
20. Cool completely on a wire rack.
21. Fill each with filling, pipe a swirl of cream, decorate with chopped cherries.
22. Serve cold, with vanilla icecream if desired.
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