Ingredients:

• For pastry:
• 2 cups – plain flour sifted
• 100 gms. Cold salted Butter
• 5-6 tbsp- chilled water
• For filling:
• 1/2 tin Condensed Milk
• 2 tbsp- Lemon juice
• 1 tsp- grated rind of fresh Lemon
• 4-5 drops Lemon yellow color
• 1/2 cup – whipped Cream
• 1 tbsp- sugar, ground fine
• 8-9 glazed Cherries

Method:

1. Beat condensed milk, juice, colour together.
2. Add rind, mix well.
3. Chill till required.
4. Beat cream till stiff, add sugar and mix.
5. Put in a large piping bag with star nozzle.
6. Refrigerate till required.
7. Wash glazed cherries and drain.
8. Chop into 4 lengthwise, and keep aside.
9. For pastry:
10. Cut butter into flour with a cold knife.
11. With finger lightly mix to get a bread crumbs like mixture.
12. Sprinkle chilled water. Use a knife or fork, and form a ball of dough.
13. Do not handle too much, roll into thick round on a cold (marble or stone) surface.
14. Grease small tart moulds, cut rounds of pastry, place in moulds. Press down lightly, prick gently with a fork here and there.
15. Bake blind in preheated oven at 180 C for 15 minutes.
16. Remove, cool, and carefully take shells out of moulds.
17. Cool completely on a wire rack.
18. Fill each with filling, pipe a swirl of cream, decorate with chopped cherries. Serve cold, with vanilla ice-cream if desired

Recipe courtesy of Sify Bawarchi