- Step 1
Using a food processor, process flour, almond meal, icing sugar and butter until fine crumbs. Add egg yolks and water. Process until dough just comes together, adding extra water if needed. Turn dough onto a lightly floured surface. Knead gently until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
- Step 2
Preheat oven to 200C/180C fan-forced. Grease a 4cm-deep, 23.5cm (base) round loose-based fluted flan tin. Roll pastry between 2 sheets of baking paper until 3mm thick. Line prepared tin with pastry. Trim excess. Refrigerate for 20 minutes.
- Step 3
Place prepared tin on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and baking paper. Bake for a further 10 minutes or until golden and cooked through. Cool in tin.
- Step 4
Meanwhile, make Mock cream: Place sugar and milk in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%), for 20 to 30 seconds or until sugar is dissolved. Sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine has dissolved. Add gelatine to milk mixture. Cool to room temperature. Using an electric mixer, beat butter and vanilla until light and fluffy. Gradually beat in gelatine mixture until well combined.
- Step 5
Spread jam over base of pastry case. Top with mock cream, spreading to level. Refrigerate while preparing icing.
- Step 6
Make Icing: Place half the icing sugar in a bowl. Add cocoa powder and half the boiling water. Stir well to combine. Repeat with remaining icing sugar and boiling water in a separate bowl, tinting mixture pale pink with food colouring. Spread chocolate icing over half the tart, levelling top with a spatula. Cool for 5 minutes. Spread pink icing over other half of tart. Set aside for 10 minutes or until set. Serve.