- 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 1/4 cup strawberry jam
- 40g butter
- 200g icing sugar, sifted
- 1/2 tsp Queen Natural Vanilla Extract
- 1-2 tbs milk
Preheat oven to 180°C. Grease two 12 hole round-based patty pans. Use a 7cm round cookie cutter to cut 24 rounds from pastry. Press rounds into pan holes. Bake blind for 15 minutes, or until pastry is cooked. Stand in pans for 1 minute. Transfer pastry cases to a wire rack to cool.(To bake blind, put a small muffin case in each pastry round, and fill with rice. Rice and muffin cases can be removed for last 2-3 minutes cooking.)
Gently heat the strawberry jam, use a pastry brush to paint a layer of jam on the inside of each pastry shell.
For the filling, beat butter in a small bowl until pale and creamy. Gradually add sugar, then add Vanilla. Add milk and mix until a spreadable consistency is achieved. Place a teaspoon of filling into each pastry shell and smooth the top.
For the icing, place icing sugar in a small bowl and add Queen Strawberry Essence and 2-3 drops Queen Rose Pink food colour. Add hot water and stir until well combined. Spread icing on top of each tartlet and then set aside for approx. 15 minutes until the icing is set.