COOK WITH ELIZABETH Chocolate Nut Tarts

Press, Volume CIII, Issue 30454, 30 May 1964, Page 17

COOK WITH ELIZABETH Chocolate Nut Tarts

Small shortcrust shells are filled with a nut mixture and iced with chocolate butter icing to make delightful little afternoon tea cakes, each topped with half a walnut. These are worth remembering when baking day comes round for they are not difficult to make, yet can be the most popular things on the tea table. Ingredients:

The Shells: 6oz sifted flour 1 teaspoon baking powder Ifoz lard ijoz butter Cold water The Filling: 2 eggs loz butter 3oz brown sugar J cup chopped walnuts 2 tablespoons coconut 2oz flour

} teaspoon baking powder Chocolate vanilla butter icing Halved walnuts

Method: Sift flour with salt and rub in butter and lard. Cut in just sufficient cold water to bind and turn on to a floured board. Roll thinly and stamp out with a 2i inch fluted cutter. Line into muffin tins. Cream loz butter with 3oz brown sugar and beat in eggs. Add flour sifted with baking powder and a pinch of salt, then coconut and chopped walnuts with a drop or two of vanilla essence. Divide out into the lined tins and bake at 425 for 10 minutes, then lower to 350 and continue cooking until golden: about 20 minutes. When cold, place a little vanilla chocolate butter icing on each with a piece of walnut.