Neenish Tart

Neenish Tart

Posted 2014-01-28 by Charliefollow
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.

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