Neenish Tart
Makes 6 Large or 12 Small Tarts • Prep 15 mins • Cooking 10 mins
Satisfy your sweet tooth with this quintessential pastry filled with mock cream, raspberry jam and topped with distinctive pink and white icing.
In 1913, in the New South Wales town of Grong Grong, local Ruby Neenish was preparing for an afternoon tea when she ran out of cocoa. Improvising, she iced the tarts with half white and half chocolate icing, known forevermore as the classic Neenish Tart.
What you’ll need
2 cups The Healthy Baker Plain Flour
2 tablespoon Sunshine Sugar Caster Sugar
70 butter, cold
½ cup iced water
For the filling
70g butter, softened
⅓ cup Sunshine Sugar Caster Sugar
¼ cup boiling water
2 tablespoon milk, hot
1 cup jam
For the icing
1 ½ cups icing sugar
2 tablespoon milk, hot
desired amount pink food colouring
Preheat the oven to 200 degrees Celsius.
In a blender, combine flour and sugar for the tart cases. Add chopped cold butter and pulse until it resembles wet sand. Gradually add the water while the blender is running until a dough forms.
On a lightly floured surface, roll out the dough and cut it to either fit 6 x 12cm tart cases, or 12 holes of a standard muffin tin.
Press the dough into your chosen cases and bake immediately for 10 minutes or until golden brown.
When tart cases have cooled, make the mock cream by creaming the butter and caster sugar until light and fluffy. While still beating, gradually add the boiling water and hot milk until it is smooth.
Spread the tart cases with a layer of jam, and then top with a layer of mock cream.
To make the icing, combine the icing sugar and hot milk and mix until smooth. The icing needs to be quite thick, so add more icing sugar if runny.
Divide the icing into 2 bowls and add pink food colouring to one.
Top each tart with half white icing and half pink icing.
