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1
Pie Crust : preheat oven to 180C / 360F and grease 18 foil pastry cases .
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2
Using an electric mixer , in a bowl cream the butter and sugar together then add the egg until combined , now fold in the two sifted flours till combined and forms a dough , then knead the dough until smooth .
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3
roll out pastry on a lightly floured surface to about 1cm thickness .
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4
now cut out 18 circles approximately 6-7cm rounds and line each prepared foil casing with pastry rounds to form pastry shells .
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5
blind bake for 15 minutes or until golden .
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6
remove from oven and let cool and move to wire rack to cool till needed to fill .
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7
Filling Mixture : Blend the flour and milk together in a pan until smooth and stir over medium heat for about 2 minutes until the mixture boils and thickens , remove from the heat and quickly stir in the egg yolks until smooth , cover with plastic wrap and let cool .
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8
in a separate bowl using electric mixer , beat butter , sugar and vanilla until light and creamy then add the egg mixture gradually and beat until smooth .
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9
Spoon mixture evenly into premade pastry shells and smooth out tops .
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10
Icing Mixture : combine the sugar and milk in a heat proof bowl and place bowl over pan of simmering water and stir until smooth and glossy , remove from heat and place half the icing Mixture into a separate bowl and add the cocoa to one of the bowls and stir till smooth , add a little extra milk if needed .
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11
Icing Tarts : using a flat bladed knife spread the pink icing over half of each tart , starting from the center and making a line with the icing and then pushing the icing out to the edges of the tart , allow to set and repeat with the chocolate or white icing .
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12
let set , serve and enjoy .
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13
:-) .
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14
NOTE : in step 4 , after you cream the butter and sugar and gradually add the egg mix , it may look as if you have curdled it , don't worry you haven't , just keep mixing and you will soon see it become smooth and creamy .
