Teresa's Recipes
Neenish Tart
Neenish Tart is an iconic Australian dessert that delights the senses with its sweet pastry crust, rich creamy filling, and a striking two-toned icing that adds a touch of elegance. This charming tart, believed to have originated in the early 20th century, is perfect for celebrations and afternoon teas alike. Its combination of vanilla and chocolate flavors creates a harmonious balance that will have your guests coming back for seconds!
Ingredients
- 1 1/2 cups Plain flour
- 100g, softened Unsalted butter
- 1/2 cup, sifted Icing sugar
- 1 Egg yolk
- 2 tablespoons (plus 1/4 cup for gelatine) Water
- 1 tablespoon Gelatine powder
- 1 cup Sweetened condensed milk
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla essence
- 1 cup White icing
- 1 cup Chocolate icing
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Calories: 290
- Fat: 14g
- Carbs: 38g
- Protein: 3g
- Sodium: 105mg
- Sugar: 24g
Instructions
- In a food processor, combine the plain flour, softened butter, and sifted icing sugar until the mixture resembles fine breadcrumbs.
- Add the egg yolk and enough water (2 tablespoons) to process the mixture until it forms a cohesive dough.
- 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.
- 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.
- Bake the tarts for 10-15 minutes or until they are golden brown. Allow them to cool completely on a wire rack.
- 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.
- 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.
- 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.
- Once set, carefully ice half of each tart with chocolate icing and the remaining half with white icing. Allow to set before serving.
Tips
- For a twist on the classic flavor, consider adding a splash of coconut cream to the filling for a tropical touch.
- Ensure that the tart shells are completely cool before adding the filling to prevent it from melting.
- These tarts are perfect for special occasions; consider garnishing with fresh berries or edible flowers for a beautiful presentation.