Ingredients
Method
1.Grease two 12-hole tartlet trays (patty pans).
2.Sift flour into bowl, rub in butter. Add egg yolk, juice and enough water to make ingredients cling together. Press dough into a ball, knead gently on floured surface until smooth. Wrap in plastic, efrigerate 30 minutes.
3.Roll pastry on floured surface until 2mm thick, cut into 7cm rounds. Line trays with pastry rounds, prick pastry all over with fork. Refrigerate 30 minutes.
4.Meanwhile, make mock cream. Stir sugar and the water in small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil, remove from heat, cool. Beat butter and extract in small bowl with electric mixer until as white as possible, gradually beat in cooled syrup, beat until light and fluffy.
5.Make glacé icing. Sift sugar into small bowl, stir in milk and extract, beat until smooth. Divide mixture into two small heatproof bowls. Stir sifted cocoa and extra milk into one bowl. Stir each bowl of icing over small saucepan of simmering water until smooth and spreadable.
6.Preheat oven to 180°C (160°C fan-forced). Bake pastry cases about 12 minutes or until lightly browned. Lift cases onto wire racks to cool.
7.Add ½ teaspoon jam to each case before filling with mock cream.
8.Fill pastry cases with mock cream, level with spatula. Spread a teaspoon of vanilla icing over half of each tart, allow to set. Cover remaining half of each tart with chocolate icing.
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