Australian Neenish Tarts Recipe
One of the great things about the Australian Neenish Tarts Recipe is its versatility. While the traditional recipe calls for a sweet filling and chocolate icing, you can get creative and experiment with different flavors.
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Servings: 8 Servings
Calories: 734 kcal
Equipment
- Mixing bowl: Used to combine ingredients and mix the dough.
- Pastry cutter or fingertips: Used to cut the butter into the flour for the dough.
- Tart pan with removable bottom: Used to bake the tart.
- Rolling pin: Used to roll out the dough.
- Sharp knife: Used to trim excess dough from the edges of the tart.
- Fork: Used to prick the bottom of the tart crust.
- Whisk: Used to combine the filling ingredients.
- Baking sheet: Used to place the tart pan on during baking.
- Small bowl: Used to prepare the icing.
- Spatula or back of a spoon: Used to spread the icing on top of the tart.
Ingredients
For the Tarts
- 1 1/2 cups all-purpose flour
- 1 cup butter unsalted cold and diced
- ¼ cup sugar powdered
- 1 egg yolk large
- 1 tablespoon water cold
- 1/2 cup strawberry jam
For the Filling:
- 1 cup sugar powdered
- 2 tbsp milk
- 1/2 teaspoon gelatine
- 1/2 can sweetened condensed milk
- ¼ cup lemon juice
- 1 teaspoon lemon zest optional
For the Icing:
- 1 ½ cups sugar
- 2 tablespoons butter softenedunsalted
- 2 tablespoons cocoa powder unsweetened
- 2 tablespoons milk
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
In a large mixing bowl, combine the all-purpose flour, cold diced unsalted butter, powdered sugar, and a pinch of salt. Use your fingertips or a pastry cutter to cut the butter into the flour until the mixture resembles breadcrumbs.
- a. Add the egg yolk to the mixture and gently combine until the dough starts to come together.
- b. Gradually add the cold water, a tablespoon at a time, and continue mixing until the dough forms a ball.
Transfer the dough onto a lightly floured surface. Roll it out into a circle large enough to fit the tart pan. Carefully lift the dough and press it into the prepared tart pan, making sure to evenly cover the bottom and sides.
- a. Trim any excess dough from the edges using a sharp knife.
- b. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Spread the strawberry jam evenly over the bottom of the tart crust.
In a separate bowl, combine the powdered sugar, milk, powdered gelatin, sweetened condensed milk, lemon juice, and lemon zest (if desired). Whisk until well combined and smooth.
- a. Pour the filling mixture over the strawberry jam layer in the tart crust.
Place the tart pan on a baking sheet and transfer it to the preheated oven. Bake for approximately 25-30 minutes or until the filling is set and the crust is golden brown.
- a. To check if the filling is set, gently shake the tart pan. The center should jiggle slightly but not be too liquidy.
- b. If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
Remove the tart from the oven and allow it to cool completely on a wire rack.
In a small bowl, prepare the icing by combining powdered sugar, softened unsalted butter, cocoa powder, and milk. Stir until smooth and well combined.
- a. Adjust the consistency by adding more powdered sugar if the icing is too thin or more milk if it is too thick.
Once the tart has cooled, spread the chocolate icing evenly over the top.
- a. Use a spatula or the back of a spoon to create a smooth and glossy surface.
Place the tart in the refrigerator for at least 1 hour to allow the icing to set.
- a. The tart can be stored in the refrigerator for up to 3 days before serving.
Notes
Chill the dough in the refrigerator for about 30 minutes before rolling it out. This makes it easier to handle and prevents it from becoming too sticky.
When rolling out the dough, lightly dust the surface and rolling pin with flour to prevent sticking.
Prick the bottom of the tart crust with a fork before baking to prevent it from puffing up.
Allow the tart to cool completely before adding the icing to prevent it from melting.
For a smoother icing finish, gently heat the butter before combining it with the other icing ingredients.
Experiment with different fillings such as raspberry jam or lemon curd to create unique flavor variations.
Garnish the tarts with fresh berries or a dusting of powdered sugar for an added touch of visual appeal.
Nutrition
Calories: 734kcal | Carbohydrates: 116g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 249mg | Potassium: 183mg | Fiber: 1g | Sugar: 93g | Vitamin A: 908IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 2mg
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