For filling:

1. Beat condensed milk, juice, colour together.

2. Add rind, mix well.

3. Chill till required.

4. Beat cream till stiff, add sugar, mix.

5. Put in a large star nozzled piping bag.

6. Refrigerate till required.

7. Wash glazed cherries, drain.

8. Chop into 4 lengthwise, and keep aside.

For pastry:

1. Cut butter into flour with a cold knife.

2. With finger lightly mix to get a bread crumbs like mixture.

3. Sprinkle chilled water. Use a knife or fork, and form a ball of dough.

4. Do not handle too much, roll into thick round on a cold (marble or stone) surface.

5. Grease small tart moulds, cut rounds of pastry, place in moulds.

6. Press down lightly, prick gently with a fork here and there.

7. Bake blind in preheated oven at 180C for 15 minutes.

8. Remove, cool, and carefully take shells out of moulds.

9. Cool completely on a wire rack.

10. Fill each with filling, pipe a swirl of cream, decorate with chopped cherries.

11. Serve cold, with vanilla icecream if desired.

Making time: 1 hour
Makes: 8-10 tarts
Shelflife: 2 days refrigerated