MOO No. 22 Mock Cream Tart Filling

Making Neenish Tarts? Or want to spiffy up  some jam tarts or lemon tarts? Then you need mock cream tart filling. It is light, smooth and deliciously sweet. A little goes a long, long way so a teaspoon per tart is usually enough. 

Mock Cream Tart Filling
Ingredients:
1 tablespoon boiling water
½ teaspoon gelatine powder
2 tablespoons milk 
¼ cup caster sugar
115 g unsalted butter, softened
1 teaspoon vanilla extract

Put the boiling water into a small bowl and sprinkle the gelatine over the top. Mix with a fork, then allow to sit for 5 minutes.
Add the sugar and milk to a small saucepan and heat over very low heat until the sugar has dissolved. Give the gelatine another stir, then pour it into the hot milk and stir until completely dissolved.
Let the milk mixture cool to room temperature.
Beat the butter and vanilla until light and creamy. Slowly pour in the milk mixture while constantly beating.
Beat until the mock cream is white and thickened and almost doubled in size.
To use, spread over the base of tarts or use a piping nozzle to fill cupcakes and butterfly cakes.