Neenish Tarts Recipe. These distinctive tarts are sure to bring memories of childhood flooding back.
125g butter, softened
½ cup caster sugar
1 egg, beaten
2 cups plain flour
1 tsp baking powder
½ cup icing sugar
100g butter, softened
½ cup sweetened condensed milk
2 tbsp lemon juice
3 cups icing sugar
2 tbsp light corn syrup
4 tsp fresh lemon juice
1 tsp vanilla paste
½ cup Dutch cocoa powder
Preheat oven to 180°C. Grease a 12-hole patty tin. Beat the butter and sugar with an electric mixer until light and fluffy. Add egg and beat well.
Sift together flour, baking powder and a pinch of salt. Stir into creamed mixture until a dough forms. Turn out onto a lightly floured board and knead for 3 to 4 minutes. Wrap pastry in plastic wrap and chill for 30-40 minutes.
Roll out pastry to 3mm thickness. Cut out rounds using a 6.5cm cutter and line patty tins. Prick the bases. Bake for 12 minutes or until cooked. Repeat until all pastry has been used. Allow cases to cool completely before filling.
To make filling, sift icing sugar into a bowl. Add butter, milk and lemon juice. Beat until smooth. Allow filling to chill in fridge until thickened.
To make icing, stir together icing sugar, corn syrup, lemon juice, vanilla and 1 tablespoon water in a bowl until smooth. Transfer half the icing to another bowl and stir in cocoa, adding water . teaspoon at a time to thin to same consistency as white icing.
Spread a small spoonful of filling in each tart case. Ice one half of each tart with white icing and the other with chocolate icing.