A cornerstone of a New Zealand afternoon tea. Shortcrust pastry cases filled with a light vanilla cream and distinctively iced with one half chocolate and the other white.
125g butter, softened
½ cup sugar 1 egg
1 tsp Edmonds baking powder
pinch of salt
2 cups Edmonds standard flour
or 400g Edmonds sweet short pastry, thawed
115g butter, softened
55g icing sugar
½ tsp vanilla essence or finely
grated lemon zest
1½ tsp gelatine
3 Tbsp boiling water
1. Make the pastry by creaming the butter and sugar until light and fluffy. Add the egg and beat well.
2. Sift the dry ingredients onto the creamed mixture and combine to form a smooth dough. Turn out onto a floured board and knead lightly. Wrap in greaseproof paper and chill for 15 minutes.
3. Preheat the oven to 180˚C.
4. Make the filling by creaming the butter and icing sugar until light and fluffy then mixing in the vanilla or lemon zest. Dissolve the gelatine in the boiling water and add a little at a time, beating vigorously. Set aside.
5. Roll out the pastry to 2mm thickness. Cut out 30 rounds using a 7cm cutter and use them to line patty tins. Prick the bases.
6. Bake for 12 minutes or until cooked through, then place on a wire rack to cool.
7. Fill the cooled cases with the vanilla cream, level the tops and chill until the filling is firm.
8. Ice one half of each tart with white Glacé Icing and the other half with chocolate Glacé Icing.