Recipe

Neenish tarts

This classic tart with its distinctive pink and brown icing on the top is still as good as you remember.

  • 1 hr 45 mins cooking
  • Makes 24 Item
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Dating back almost a century, this Australian pastry creation that's filled with mock cream and a raspberry jam layer and topped with a sweet icing will hit a nostalgic chord – we all remember eating them as a child! Remember that chocolate and white, or pink and white are also popular colour combinations.

Ingredients

Neenish tarts
  • 1 3/4 cups (260g) plain (all-purpose) flour
  • 1/4 cup (40g) icing (confectioners') sugar
  • 185 gram cold butter, chopped coarsely
  • 1 egg yolk
  • 2 teaspoon iced water, approximately
  • 1/3 cup (110g) strawberry jam (conserve)
Mock cream
  • 3/4 cup (165g) caster (superfine) sugar
  • 1 1/2 tablespoon milk
  • 1/3 cup (80ml) water
  • 1/2 teaspoon powdered gelatine
  • 185 gram unsalted butter, softened
  • 1 teaspoon vanilla extract
Glace icing
  • 1 1/2 cup (240g) icing (confectioners') sugar
  • 15 gram unsalted butter, melted
  • 2 tablespoon hot milk, approximately
  • pink food colouring
  • 1 teaspoon cocoa powder

Method

Neenish tarts
  • 1
    Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto floured surface, knead gently until smooth. Wrap pastry in plastic, refrigerate 30 minutes.
  • 2
    Grease two 12-hole (2-tablespoon/40ml) deep flatbased patty pans. Roll out half the pastry between sheets of baking paper until 3mm (¹/8 inch) thick. Cut out 12 x 7.5cm (3-inch) rounds, press rounds into holes of one pan. Prick bases of cases well with a fork. Repeat with remaining pastry. Refrigerate 30 minutes.
  • 3
    Preheat oven to 220°C (200°C fan forced).
  • 4
    Bake cases about 12 minutes. Stand cases 5 minutes before transferring to wire rack to cool.
  • 5
    Meanwhile, make MOCK CREAM. Stir sugar, milk and ¼ cup of the water in small saucepan over low heat, without boiling, until sugar dissolves. Sprinkle gelatine over remaining water in small jug, stand 5 minutes then stir into milk mixture until gelatine dissolves. Cool to room temperature. Beat butter and extract in small bowl with electric mixer until as white as possible. With motor operating, gradually beat in cold milk mixture, beat until light and fluffy.
  • 6
    GLACÉ ICING Sift icing sugar into medium bowl, stir in butter and enough of the milk to make a thick paste. Divide icing between two small heatproof bowls, tint icing in one bowl with pink colouring. Stir sifted cocoa into other bowl of icing until combined. Stir each bowl over small saucepan of simmering water until icing is spreadable.
  • 7
    Divide jam between pastry cases, fill cases with mock cream, level tops with spatula. Spread pink icing over half of each tart; cover remaining half with the chocolate icing.

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