Neenish Tart

Ingredients

Plain flour

1 1/2 cups

Unsalted butter

100g, softened

Icing sugar

1/2 cup, sifted

Egg yolk

1

Water

2 tablespoons (plus 1/4 cup for gelatine)

Gelatine powder

1 tablespoon

Sweetened condensed milk

1 cup

Lemon juice

2 tablespoons

Vanilla essence

1 teaspoon

White icing

1 cup

Chocolate icing

1 cup

Instructions

1. In a food processor, combine the plain flour, softened butter, and sifted icing sugar until the mixture resembles fine breadcrumbs.
2. Add the egg yolk and enough water (2 tablespoons) to process the mixture until it forms a cohesive dough.
3. Turn the dough onto a lightly floured surface and knead gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 200°C (390°F). Roll out the chilled dough on a floured surface to about 3mm thickness. Cut into rounds to fit into a tart tin (approximately 10cm in diameter). Prick the bases of the tart shells with a fork to prevent bubbling.
5. Bake the tarts for 10-15 minutes or until they are golden brown. Allow them to cool completely on a wire rack.
6. In a small saucepan, sprinkle the gelatine over 1/4 cup of water and let it stand for a few minutes to bloom. Heat gently until the gelatine has completely dissolved, then remove from heat.
7. In a separate bowl, combine the dissolved gelatine mixture with the sweetened condensed milk, lemon juice, and vanilla essence. Stir until smooth and well combined.
8. Pour the creamy filling into the cooled tart shells, smoothing the top with a spatula. Refrigerate the tarts for at least 2 hours or until the filling has set completely.
9. Once set, carefully ice half of each tart with chocolate icing and the remaining half with white icing. Allow to set before serving.