Spray the bases of two 12-hole tart pans (or muffin pans) with oil.
Roll out the pastry on a lightly floured bench to about 3mm thick.
Using a 6cm cookie cutter, cut 24 rounds from the pastry. Press each round carefully into the bases of the prepared pans. Prick all over with a fork. Refrigerate for 30 minutes.
Preheat the oven to 180°C. Bake the bases for 10-12 minutes until golden. Cool for a few minutes before transferring to a cooling rack.
To make the filling, mix together the butter, icing sugar, condensed milk, lemon juice and zest until smooth. Spoon the filling into the cooled pastry bases and refrigerate.
For the white icing, place 1 cup of icing sugar and 2 tablespoons of milk in a heatproof bowl. Stir over gently simmering water until smooth and glossy.
To make the chocolate icing, repeat the process, then add the cocoa powder.
Start with a line of white icing across the middle of the tart, then work your way towards the side. Turn the tart around and repeat with the chocolate icing. (I found transferring both icing mixtures into small squeezy bottles made icing these much easier.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (43g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 11 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.4mg||1 %|
|Sodium 28.5mg||1 %|
|Potassium 74.7mg||2 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 28.1g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 125
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