Ingredients
- Plain Flour
- Salted Butter
- Water
- Condensed Milk
- Lemon Juice
- Lemon, Rind Of
- Yellow Food Coloring
- Cream
- Powdered Sugar
- Glace Cherries
Instructions
- ———forfilling——-
- Beat condensed milk, juice, colour together
- Add rind, mix well
- Chill till required
- Beat cream till stiff, add sugar, mix
- Put in a large star nozzled piping bag
- Refrigerate till required
- Wash glazed cherries, drain
- Chop into 4 lengthwise, and keep aside
- ——–forpastry———-
- Cut butter into flour with a cold knife
- With finger lightly mix to get a bread crumbs like mixture
- Sprinkle chilled water
- Use a knife or fork, and form a ball of dough
- Do not handle too much, roll into thick round on a cold surface
- Grease small tart moulds, cut rounds of pastry, place in moulds
- Press down lightly, prick gently with a fork here and there
- Bake blind in preheated oven at 180c degrees for 15 minutes
- Remove, cool, and carefully take shells out of moulds
- Cool completely on a wire rack
- Fill each with filling, pipe a swirl of cream, decorate with chopped cherries
- Serve cold, with vanilla icecream if desired