Strawberry Tarts

Ingredients

• 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
• 1/2 cup strawberry jam
• icing sugar mixture, to serve

• Filling

• 1/2 teaspoon powdered gelatine
• 2 tablespoons boiling water
• 2/3 cup caster sugar
• 1/4 cup milk
• 125g butter, softened
• pink food colouring

• Icing

• 1 eggwhite
• 1 1/4 cups pure icing sugar, sifted
• pink food colouring

Method

1. Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans.
2. Using a 7cm round cutter, cut 24 rounds from pastry. Press rounds into pan holes. Bake for 10 minutes or until golden. Stand in pans for 1 minute. Transfer pastry cases to a wire rack to cool.
3. Make filling: Sprinkle gelatine over boiling water in a heatproof jug. Stir until gelatine dissolves. Set aside. Combine sugar and milk in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves (do not boil). Stir in gelatine mixture. Set aside to cool. Using an electric mixer, beat butter in a small bowl until pale and creamy. Add sugar mixture in a slow steady stream, beating until well combined. Tint mixture pink with food colouring.
4. Make icing: Whisk eggwhite in a bowl until foamy. Gradually whisk in icing sugar until well combined. Tint mixture pink.
5. Spoon 1 level teaspoon jam into pastry cases. Top with 2 teaspoons filling. Smooth tops with a spatula. Spread with icing. Set aside for 15 minutes or until icing is set. Dust with icing sugar. Serve.