Neenish Tart

Name: Neenish Tart
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 12 tarts
Ingredients: 1 cup all-purpose flour; 6 tablespoons cold butter; 2 tablespoons caster sugar; 1 pinch salt; 1 egg yolk; 1½ tablespoon very cold water; 1 tablespoon boiling water; ½ teaspoon gelatin powder; 2 tablespoons milk; ⅓ cup caster sugar; ½ cup unsalted butter; 1 teaspoon vanilla extract; 5 tablespoons raspberry jam; 1 cup icing sugar; 3 teaspoons milk; 2 teaspoons unsweetened cocoa powder; pink food coloring; Stand mixer; Round cookie cutter; 12 tartlet pans; Cooling rack; Offset icing spatula

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Rest Time
1 hr
Total Time
42 mins
Servings
12 tarts
Course
Dessert
Cuisine
Australian, New Zealand

Neenish Tart

Jennifer Becker

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The neenish tart is a tartlet made with a filling of gelatin cream and two-tone icing that is popular in Australia and New Zealand.

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Ingredients

Servings

For the dough

1 cup all-purpose flour , sifted
6 tablespoons cold butter , cut in small cubes
2 tablespoons caster sugar
1 pinch salt
1 egg yolk
1½ tablespoon very cold water

For the filling and cream

1 tablespoon boiling water
½ teaspoon gelatin powder
2 tablespoons milk
⅓ cup caster sugar
½ cup unsalted butter (softened)
1 teaspoon vanilla extract
5 tablespoons raspberry jam

For the icing

1 cup icing sugar
3 teaspoons milk (or water)
2 teaspoons unsweetened cocoa powder (100% cocoa)
pink food coloring

Equipment

Stand mixer
Round cookie cutter (3 inches / 8cm)
12 tartlet pans (4 inches / 10 cm)
Cooling rack
Offset icing spatula

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Instructions

Dough

Add the flour, butter, sugar and salt in the bowl of a stand mixer and. Mix until forming a moist, sandy texture.
Add the egg yolk and mix until everything is well combined. Finally, add the ice water (½ tablespoon at a time) and pulse between each addition of water until the dough begins to come together.
Place the dough on a lightly floured work surface and knead very quickly until obtaining a smooth consistency (not long).
Wrap the dough in plastic wrap and refrigerate it for 30 minutes.
Spread the dough out about ⅛ inch thick and use a round cookie cutter (about 3 to 4 inches) to cut circles of dough.
Place each circle in an individual tart pan (greased and floured).
Place the tartlet pans for 30 minutes in the refrigerator.
Preheat the oven to 390F / 200C.
Prick the dough of each tartlet with a fork, and bake for about 10 to 12 minutes until the dough begins to turn golden.
Then transfer the tarts to a cooling rack until completely cooled.

Filling and cream

Add the boiling water into a small bowl and add the gelatin. Mix and let stand for 5 minutes.
Add the sugar and milk into a small saucepan and heat over very low heat until the sugar dissolves. Stir the gelatin, then add it into the hot milk and stir until completely dissolved.
Allow the milk mixture to cool to room temperature before continuing.
Beat the butter and vanilla until they are light and creamy. Slowly add the milk mixture, constantly beating.
Add a layer of raspberry jam into the cooked and cooled tartlets.
Using a small spatula, spread the cream over the raspberry jam and scrape with the spatula so that the cream is straight and even.

Icing

Mix the sifted icing sugar and the milk until obtaining a smooth spread (add a little water or milk if necessary).
Transfer half to a separate bowl and add the cocoa, then mix well.
In the other half, add a small amount of pink food coloring and mix.
Using a small offset icing spatula, spread the pink icing over half of each tart and let stand for 10 minutes at room temperature.
Repeat with the chocolate icing on the other half of the tartlets.