Neenish Tart Slice

SERVES 12 PREPARATION 15 MINUTES (PLUS CHILLING) COOKING 25 MINUTES

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

1 / cup self-raising flour, sifted 3 ¼ cup strawberry jam MOCK CREAM ¾ cup caster sugar 1½ tablespoons milk ¼ cup water 1 teaspoon gelatine 1 tablespoon boiling water 185g unsalted butter, softened 1 teaspoon vanilla extract ICING 1½ cups icing sugar 2 tablespoons milk

½ teaspoon vanilla extract pink food colouring 1½ tablespoons cocoa 1½ teaspoons milk, extra

1. Preheat oven to 180ºC. Grease and line a 20cm square baking pan with baking paper, extending paper over edges.

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

3. MOCK CREAM. Stir sugar, milk and water in small saucepan over low heat, without boiling, until sugar dissolves. Sprinkle gelatine over boiling water in small jug. Stand for 5 minutes, 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 running, 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. Add a little food colouring to one bowl, then stir sifted cocoa and extra milk into the other. Stir both mixtures until smooth and spreadable.

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