Ingredients

• For the short crust pastry:
• 115 gms - refined flour
• 1/4 tsp - baking powder
• 60 gms - butter
• 5 gms - sugar
• 3 tbsp - mock cream
• 30 gms - chopped glaced cherries
• Cold water for mixing
• For the mock cream:
• 15 gms - corn flour
• 15 gms - sugar
• 1 tbsp - chopped pineapple
• 30 gms - butter
• 15 ml - milk
• A few drops of vanilla essence.

How to Make Pineapple and cherry cream tartlets

• Prepare short crust pastry in the usual way.
• Roll out and cut with round pastry cutter.
• Line greased patty tins. Prick and bake blind.
• Blend corn flour and sugar with a little milk.
• Boil rest of the milk and pour over blended corn flour, stirring well.
• Return to fire and cook until thick.
• Add butter and whip until cold.
• Fold in chopped pineapple and cherries lightly into the mock cream (if you over mix, cherries will give out colour and spoil the appearance of the tarts).
• Pile mixture into cases and top with half a cherry.