Australian Neenish Tarts .

• 1 Pie Crust
• 180 grams softened butter
• 1/3 cup caster sugar
• 1 egg
• 1 cup selfraising flour - sifted
• 1 cup plain flour - sifted
• 1 Filling
• 1 tbsp plain flour - sifted
• 1/2 cup milk
• 2 egg yolks
• 60 grams butter
• 2 tbsp caster sugar
• 1/4 tsp vanilla essence
• 1 Icing
• 1 cup icing sugar - sifted
• 2 tbsp milk
• 1 tbsp cocoa powder
• 1 little extra milk

1. Pie Crust : preheat oven to 180C / 360F and grease 18 foil pastry cases .
2. Using an electric mixer , in a bowl cream the butter and sugar together then add the egg until combined , now fold in the two sifted flours till combined and forms a dough , then knead the dough until smooth .
3. roll out pastry on a lightly floured surface to about 1cm thickness .
4. now cut out 18 circles approximately 6-7cm rounds and line each prepared foil casing with pastry rounds to form pastry shells .
5. blind bake for 15 minutes or until golden .
6. remove from oven and let cool and move to wire rack to cool till needed to fill .
7. Filling Mixture : Blend the flour and milk together in a pan until smooth and stir over medium heat for about 2 minutes until the mixture boils and thickens , remove from the heat and quickly stir in the egg yolks until smooth , cover with plastic wrap and let cool .
8. in a separate bowl using electric mixer , beat butter , sugar and vanilla until light and creamy then add the egg mixture gradually and beat until smooth .
9. Spoon mixture evenly into premade pastry shells and smooth out tops .
10. Icing Mixture : combine the sugar and milk in a heat proof bowl and place bowl over pan of simmering water and stir until smooth and glossy , remove from heat and place half the icing Mixture into a separate bowl and add the cocoa to one of the bowls and stir till smooth , add a little extra milk if needed .
11. Icing Tarts : using a flat bladed knife spread the pink icing over half of each tart , starting from the center and making a line with the icing and then pushing the icing out to the edges of the tart , allow to set and repeat with the chocolate or white icing .
12. let set , serve and enjoy .
13. :-) .
14. NOTE : in step 4 , after you cream the butter and sugar and gradually add the egg mix , it may look as if you have curdled it , don't worry you haven't , just keep mixing and you will soon see it become smooth and creamy .

pie crust, butter, caster sugar, egg, flour, filling, flour, milk, egg yolks, butter, sugar, vanilla, icing, icing sugar, milk, cocoa, extra milk

Taken from cookpad.com/us/recipes/367314-australian-neenish-tarts (may not work)