Neenish Tarts

Delight your taste buds with the timeless charm of Neenish Tarts, a classic Australian dessert known for its delicate pastry shells, creamy citrus filling, and signature two-tone icing. These petite treats begin with a buttery, crumbly shortcrust base, blind-baked to golden perfection. The filling, a luscious blend of sweetened condensed milk, softened butter, and a hint of zesty lemon, is set with gelatine for a perfectly smooth texture. Topped with glossy chocolate and vanilla icing in a striking half-and-half design, these tarts are as visually appealing as they are delicious. Ideal for afternoon tea, dessert tables, or special occasions, Neenish Tarts are a fun and nostalgic way to impress your guests.

Nutriscore Rating: 37/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 12

Ingredients

• 200 grams Plain flour
• 125 grams Unsalted butter (cold and diced)
• 50 grams Icing sugar
• 1 large Egg yolk
• 1 tablespoon Cold water
• 200 grams Sweetened condensed milk
• 50 grams Butter (softened)
• 1 tablespoon Lemon juice
• 1 teaspoon Gelatine powder
• 2 teaspoons Boiling water
• 200 grams Icing sugar (for frosting)
• 1 tablespoon Cocoa powder
• 2 tablespoons Water (for frosting)

Directions

Step 1

Preheat the oven to 180°C (350°F) and lightly grease a 12-hole tart tin.

Step 2

In a large bowl, sift the plain flour and icing sugar together. Add the diced cold butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.

Step 3

Add the egg yolk and cold water to the mixture. Gently knead until a dough forms, being careful not to overwork it.

Step 4

Turn the dough out onto a floured surface. Roll it to a thickness of about 3mm (1/8 inch). Use a round cutter to cut out circles to line the tart tin. Gently press the dough into the tins and trim any excess.

Step 5

Prick the base of each tart shell with a fork and chill in the refrigerator for 15 minutes.

Step 6

Line each tart shell with a small piece of baking paper and fill with baking weights or rice. Blind bake for 10 minutes, then remove the weights and paper. Bake for another 5 minutes, or until the pastry is golden. Let the shells cool completely.

Step 7

To make the filling, dissolve the gelatine powder in the boiling water and set aside to cool slightly.

Step 8

In a bowl, beat together the sweetened condensed milk, softened butter, and lemon juice until smooth. Stir in the dissolved gelatine. Spoon the mixture evenly into the cooled tart shells and refrigerate for at least 1 hour, or until set.

Step 9

For the icing, sift the icing sugar into a bowl and add 1 tablespoon of water. Mix until smooth, adding a little more water if needed to achieve a spreadable consistency. Divide the icing in half.

Step 10

To one half, add the cocoa powder and mix well to create the chocolate icing.

Step 11

Using a small spoon or offset spatula, spread one half of each tart with white icing and the other half with chocolate icing, creating a bi-colored design. Allow the icing to set completely.

Step 12

Serve and enjoy your homemade Neenish Tarts!

Nutrition Facts

Serving size	919.6 grams (919.6g)

Amount per serving	% Daily Value*
Calories	3690

Total Fat 167.80g	215%
Saturated Fat 104.20g	521%
Polyunsaturated Fat 0.70g
Cholesterol 638mg	213%
Sodium 568mg	25%
Total Carbohydrate 515.90g	188%
Dietary Fiber 7.30g	26%
Total Sugars 359.30g
Protein 43.50g	87%

Vitamin D 128IU	642%
Calcium 671mg	52%
Iron 11mg	62%
Potassium 1109mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 4.6%

Carbs: 55.1%