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one eggwhite one one quarter cups pure icing sugar, sifted pink food colouringStep one Preheat oven to two hundredC/about one hundred and eightyC fan-forced. Grease two twelve-hole, one one/two tablespoon-capacity round-based patty pans. Step two Using a sevencm round cutter, cut about twenty-four rounds from. pastry (Recipes by ingridients pastry) Press rounds into pan holes. Bake for about ten minutes or until golden. Stand in pans for one minute. Strawberry Tarts Recipe. Transfer pastry (Recipes by ingridients pastry) cases to a wire rack to cool. Step three Make filling: Sprinkle gelatine over boiling water (Recipes by ingridients water) in a heatproof jug. Stir until gelatine dissolves. Set aside. Combine sugar and milk (Recipes by ingridients milk) in a saucepan over low heat. Cook, stirring, for three minutes or until sugar dissolves (do not boil). Strawberry Tarts Recipe. Stir in gelatine mixture. Strawberry Tarts Recipe. 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. Strawberry Tarts Recipe. Tint mixture pink with food colouring. Step four Make icing: Whisk eggwhite in a bowl until foamy. Strawberry Tarts Recipe. Gradually whisk in icing sugar until well combined. Strawberry Tarts Recipe. Tint mixture pink. Step about five Spoon one level teaspoon jam (Recipes by ingridients jam) (Recipes by ingridients jam) into pastry (Recipes by ingridients pastry) cases. Top with two teaspoons filling. Strawberry Tarts Recipe. Smooth tops with a spatula. Spread with icing. Strawberry Tarts Recipe. Set aside for fifteen minutes or until icing is set. Dust with icing sugar. Serve..
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