Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans.
Using a 7cm round cutter, cut 24 rounds from pastry. Press rounds into pan holes. Bake for 10 minutes or until golden. Stand in pans for 1 minute. Transfer pastry cases to a wire rack to cool.
Make filling: Sprinkle gelatine over boiling water in a heatproof jug. Stir until gelatine dissolves. Set aside. Combine sugar and milk in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves (do not boil). Stir in gelatine mixture. Set aside to cool. Using an electric mixer, beat butter in a small bowl until pale and creamy. Add sugar mixture in a slow steady stream, beating until well combined. Tint mixture pink with food colouring.
Make icing: Whisk eggwhite in a bowl until foamy. Gradually whisk in icing sugar until well combined. Tint mixture pink.
Spoon 1 level teaspoon jam into pastry cases. Top with 2 teaspoons filling. Smooth tops with a spatula. Spread with icing. Set aside for 15 minutes or until icing is set. Dust with icing sugar. Serve.