Neenish Tart
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
12 mins
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Rest Time
1 hr
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Total Time
42 mins
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Servings
12 tarts
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Course
Dessert
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Cuisine
Australian, New Zealand
Neenish Tart
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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
For the dough
- 1 cup all-purpose flour , sifted
- 6 tablespoons butter cut in small cubes, cold
- 2 tablespoons caster sugar
- 1 pinch salt
- 1 egg yolk
- 1½ tablespoon water very cold
For the filling and cream
- 1 tablespoon water boiling
- ½ teaspoon gelatin powder
- 2 tablespoons milk
- ⅓ cup caster sugar
- ½ cup butter softened, unsalted
- 1 teaspoon vanilla extract
- 5 tablespoons raspberry jam
For the icing
- 1 cup icing sugar
- 3 teaspoons milk (or water)
- 2 teaspoons cocoa powder 100% cocoa, unsweetened
- Food Coloring pink
Equipment
- Stand mixer
- Round cookie cutter (3 inches / 8cm)
- 12 tartlet pans (4 inches / 10 cm)
- Cooling rack
- Offset icing spatula
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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