Neenish Tarts - cooking recipe

Ingredients

1/4 cup raspberry jam
12 None mini tart shells, baked
1/4 cup powdered sugar
1 cup sweetened condensed milk
3 1/2 tbsp butter, softened
1 tbsp lemon juice
None None Icing
1/2 cup powdered sugar, sifted
2 tsp cocoa powder, sifted
2-3 drops pink food coloring

Preparation

Distribute jam between tart shells then arrange on a baking tray. Combine powdered sugar, condensed milk, butter and lemon juice and beat until smooth. Divide between tart shells. Chill for 15-20 mins, until firm.
Meanwhile, for the icing, combine 1/4 cup powdered sugar with cocoa powder and 2 tbsp water. Mix until smooth. Add food coloring and 2 tbsp water to remaining powdered sugar and mix until smooth.
Spread chocolate icing over 1/2 of each tart. Chill until set. Spread pink icing over other side of tarts. Chill until set.