NEENISH TART SLICE

SERVES 12 PREP 15 MINS + CHILLING COOK 25 MINS

150g unsalted butter, softened ¼ cup caster sugar 1½ cups plain flour, sifted

cup self-raising flour, sifted ¼ cup strawberry jam

MOCK CREAM

¾ cup caster sugar 1½ tbsp milk ¼ cup water 1 tsp gelatine 1 tbsp boiling water 185g unsalted butter, softened 1 tsp vanilla extract

ICING

1½ cups icing sugar 2 tbsp milk ½ tsp vanilla extract 1½ tbsp cocoa 1½ tsp milk, extra

1 Preheat oven to 180ºc. Grease and line 20cm square baking pan with baking paper. Extend paper on edges.

2 In a bowl, using an electric mixer, beat butter and sugar until pale. Stir in flours. Press into base of pan. Bake 25 mins until golden. Cool completely.

3 MOCK CREAM Stir sugar, milk and ¼ cup of the water in small saucepan over low heat, without boiling, until sugar dissolves. Sprinkle gelatine over boiling water in small jug. Stand 5 mins, then stir into milk mixture until gelatine dissolves. Cool to room temperature. Beat butter and extract in small bowl with electric mixer until as white as possible. With motor operating, gradually beat in cold milk mixture. Beat until light and fluffy.

4 ICING Sift sugar into small bowl. Stir in milk and extract. Beat until smooth. Divide mixture into two small bowls.

5 Stir sifted cocoa and extra milk into one bowl. Stir each bowl until smooth and spreadable.

6 Spread jam over base. Top with mock cream. Chill 10 mins. Spread pink icing over one side of slice. Chill 10 mins to set. Spread chocolate icing over other half of slice. Chill until set.