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Neenish Tart

by Charlotte Jain (follow)
Dessert (1081)      Pastry (93)      Tarts (72)      Tea (18)     
Bite through the black and white shell to discover a creamy filling and almond pastry that makes a delicious addition to morning or afternoon tea!

Preparation Time: 60 minutes
Cooking Time: 15 minutes
Makes: 12 servings

2 tablespoons plain flour
2/3 cup ground almonds
1/2 cup icing sugar
1 egg white, lightly beaten

Creamy filling
1 tablespoon plain flour
1/2 cup milk
2 egg yolks
60g butter, softened
2 tablespoons caster sugar
1/4 teaspoon vanilla extract

1 cup icing sugar
2 tablespoons milk
1 tablespoon cocoa powder


To make the pastry shells

Lightly grease 12 shallow patty pans, mini muffin tins, or tart baking cases cases.

In a mixing bowl, combine the flour, almond, and icing sugar.

Add the lightly beaten egg white, Use a flat bladed knife to mix the ingredients together with a cutting and folding action. Mix until the ingredients come together to form a stiff paste.

Turn the mixture onto a lightly floured cutting board or flat surface. Gather the dough into a ball, then wrap this in plastic wrap for about 30 minutes.

30 minutes later, preheat the oven to 190C.

Roll the dough out to about 3 mm thick.

Cut the rolled pastry into 12 circles, then press each circle into the greased patty pans or tart cases.

Prick the shells with a fork. Bake for 10 minutes, or until the shells are golden.

To make the creamy filling

Place the flour and milk in a saucepan over medium heat. Stir until the mixture becomes smooth, then cook while stirring for a further 2 minutes or until the mixture boils and thickens.

Remove the mixture from the heat. Quickly stir through the egg yolks. Cover this with plastic wrap, then set it aside to cool.

In a mixing bowl, beat the sugar, vanilla and butter together until creamy and light.

Add the cooled egg mix and beat the mixture together until smooth.

Spoon some of this mixture into each cooled pastry shell, smoothing it out with the back of a spoon to fill the pastry shells evenly.

Set these aside to cool.

To ice

In a heatproof bowl over a pot of simmering water (but don't let the water touch the bottom of the bowl), combine the milk and icing sugar.

Turn off the heat, then transfer half of the milk mixture to another small bowl. To this bowl, add the cocoa. Stir until the icing becomes smooth.

Use a flat bladed knife to spread the white icing over half of each tart, then the chocolate icing over the other half of each tart.

Allow the icing to set before serving.

I like this Recipe - 5
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