Neenish Tarts

• 1/4 cup raspberry jam
• 12 None mini tart shells, baked
• 1/4 cup powdered sugar
• 1 cup sweetened condensed milk
• 3 1/2 tbsp butter, softened
• 1 tbsp lemon juice
• None None Icing
• 1/2 cup powdered sugar, sifted
• 2 tsp cocoa powder, sifted
• 2-3 drops pink food coloring

1. Distribute jam between tart shells then arrange on a baking tray. Combine powdered sugar, condensed milk, butter and lemon juice and beat until smooth. Divide between tart shells. Chill for 15-20 mins, until firm.
2. Meanwhile, for the icing, combine 1/4 cup powdered sugar with cocoa powder and 2 tbsp water. Mix until smooth. Add food coloring and 2 tbsp water to remaining powdered sugar and mix until smooth.
3. Spread chocolate icing over 1/2 of each tart. Chill until set. Spread pink icing over other side of tarts. Chill until set.

raspberry jam, tart shells, powdered sugar, condensed milk, butter, lemon juice, icing, powdered sugar, cocoa, coloring

Taken from recipes-plus.com/api/v2.0/recipes/26062 (may not work)