|Rich shortcrust pastry dough||1 (made with 6 ounces flour and 4 ounces butter)|
|Walnuts||2 Ounce, finely chopped|
|Biscuit crumbs||4 Tablespoon|
|Icing sugar||2 Ounce, sifted|
|Lemon||1⁄2 , juiced|
|Lemon||1⁄2 , rind grated|
|Glace icing||1 Cup (16 tbs) (made with 4 ounces of icing sugar)|
|Glace cherries||8 , halved|
1) Preheat oven to temperature of 375 degrees.
2) On a floured surface, roll out the dough thinly and cut out 15 boat shapes from it with the help of a boat-shaped mold upside-down.
3) In the molds, place the dough, trim the edges and use a fork to pricy the bottom of the dough.
4) Bake in the preheated oven for 15 to 20 minutes, till golden in color.
5) Let the boats cool slightly in the molds, then carefully move then to a wire rack. Leave to cool completely.
6) If you want to freeze the boats, simply flash freeze them first, then pack in a rigid container. Seal, label and freezer.
7) To make the filling, in a bowl, put all the ingredients. Beat well to thoroughly mix.
8) If using frozen pastry boats, first thaw them at room temperature for about 2 hours and then made the filling as directed in Step 7.
9) Between the pastry boats, divide the mixture and smooth over the tops
10) On top of the filling, pipe the glace icing in a criss-cross manner. Garnish each boat with half a cherry.
11) Place the boats on a decorative serving plate and serve at room temperature or slightly chilled. These make a good dessert.