Neenish tarts originated in Australia in the early 1900s and have remained a very much loved sweet all these years. They are so incredibly easy to make. Give them a go for Australia Day!
Recipe Tester Feedback: "Neenish, but not as you know it – crisp pastry, enriched cream centre and a very grown up chocolate icing. Should you want a smaller (kid friendly) neenish tart, you could use a patty pan. Your challenge is trying to stop at eating just one!" - Gail
Contains: Gluten / Dairy / Egg
Preparation Time 40 minutes + cooling time
Cooking Time 25 minutes
Can be frozen
- plain flour - 250g
- icing sugar - 40g
- vanilla - 1 tsp, extract
- egg - 1
- butter - 60g
- cream - 200g, thickened
- vanilla - 1 tsp, extract
- icing sugar - 50g, optional
- strawberry jam - 150g, or raspberry jam, make your own with the Strawberry Vanilla Jam recipe from The Celebrations Issue
- Chocolate layer:
- chocolate - 120g, white
- coconut oil - 2 Tbsp
- chocolate - 120g, milk
- Preheat oven to 180C. Grease the tart tins.
- Add plain flour (250g), sugar (40g), vanilla (1 tsp), egg (1) and butter (60g) to the bowl. Combine on Speed 5 until a dough forms.
- Transfer dough to a sheet of clingfilm, wrap and refrigerate for 30 minutes.
- After 30 minutes, remove the pastry from the fridge and roll out into a large rectangle, 0.5cm thick.
- Cut out 8 rounds from the dough, 1cm bigger than your tart tins. You can use a cookie cutter for this, if you wish.
- Press the circles of dough into each tin. Cut away any excess dough. Prick the bases with a fork.
- Bake for 15 minutes, or until golden. Allow to cool completely.
- If you are intending to sweeten the cream, weigh your icing sugar (50g) into a small bowl and set aside.
- To your clean dry bowl, insert the whisk attachment before adding thickened cream (200g) and vanilla extract (1 tsp). Set to Speed 4. After 10 seconds, add the icing sugar through the lid. Continue mixing until thick. The time for this will depend on the age of your cream. Look through the lid.
- Spoon 1-2 teaspoons of the cream filling into each tart shell before topping with a little jam.
- Place into the fridge until cooled completely.
- To your clean dry bowl, add white chocolate (120g) and coconut oil (1 Tbsp only). Program 5 minutes / 60C / Speed 2. Transfer the white chocolate mixture to a fine piping bag. Allow to sit for 10 minutes to cool.
- Add milk chocolate (120g) and coconut oil (1 Tbsp) to the bowl. Program 5 minutes / 60C / Speed 2. Transfer the milk chocolate mixture to a fine piping bag. Allow to sit for 10 minutes to cool.
- Remove tarts from the fridge. Pipe the white chocolate mixture over one half and milk chocolate mixture over the other.
- Return to the fridge and allow to set before serving.