Flowery Egg Tarts
- 115g butter
- 55g caster sugar
- Few drops vanilla essence
- 150g plain flour, plus extra for dusting
- 25g cornflour
- 1 egg white
- 225g icing sugar, sifted
- 1tsp vanilla extract
- Yellow food colouring
Preheat oven to 180C/160C Fan/Gas 4. Put first 5 ingredients in food processor. Mix to form a dough. Tip out, knead into a ball. Wrap in foil and chill for 30 mins.
Lightly dust a work surface with flour. Roll out the dough to the thickness of
a £1 coin. Stamp out 12 shapes using an 8cm flower cutter. Use to line a 12-hole cupcake tin. Bake for 15-18 mins. Cool
in the tin before lifting onto a wire rack.
Lightly beat the egg white until fluffy. Beat in the icing sugar a little at a time until smooth. Stir in the vanilla. Spoon the icing into each biscuit case, leaving a little aside for the ‘yolks’. Set for 10 mins.
Colour the rest of the icing yellow and spoon a ‘yolk’ into the centre of each
tart. Leave to set for 45 mins.