Preheat your oven to 200°C/180°C fan-forced and grease two 12-hole round-based patty pans with a 1 1/2 tablespoon capacity.
Cut 24 rounds from the pastry using a 7cm round cutter, then press them into the pan holes. Bake for 10 minutes or until golden. Let them stand in the pans for 1 minute before transferring the pastry cases to a wire rack to cool.
Prepare the filling: Sprinkle gelatine over hot water in a heatproof jug and stir until dissolved. Set aside. In a saucepan over low heat, mix sugar and milk for 3 minutes or until sugar dissolves (avoid boiling). Stir in the gelatine mixture and set aside to cool. In a small bowl, use an electric mixer to beat butter until pale and creamy. Slowly add the sugar mixture while beating, until well combined. Color the mixture pink with food coloring.
Prepare the icing by whisking the egg white in a bowl until foamy, then gradually combine with icing sugar until well mixed. Add a tint of pink color to enhance the mixture.
Fill pastry cases with a level teaspoon of jam. Add 2 teaspoons of filling, then use a spatula to smooth the tops. Spread icing on top and let it set for 15 minutes. Finish by dusting with icing sugar before serving.