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READY IN:
1hr 15mins
YIELD:
8-10 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. ---------Forfilling-------.
  2. Beat condensed milk, juice, colour together.
  3. Add rind, mix well.
  4. Chill till required.
  5. Beat cream till stiff, add sugar, mix.
  6. Put in a large star nozzled piping bag.
  7. Refrigerate till required.
  8. Wash glazed cherries, drain.
  9. Chop into 4 lengthwise, and keep aside.
  10. --------Forpastry----------.
  11. Cut butter into flour with a cold knife.
  12. With finger lightly mix to get a bread crumbs like mixture.
  13. Sprinkle chilled water.
  14. Use a knife or fork, and form a ball of dough.
  15. Do not handle too much, roll into thick round on a cold (marble or stone) surface.
  16. Grease small tart moulds, cut rounds of pastry, place in moulds.
  17. Press down lightly, prick gently with a fork here and there.
  18. Bake blind in preheated oven at 180C degrees for 15 minutes.
  19. Remove, cool, and carefully take shells out of moulds.
  20. Cool completely on a wire rack.
  21. Fill each with filling, pipe a swirl of cream, decorate with chopped cherries.
  22. Serve cold, with vanilla icecream if desired.

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