Whatever the reason… I have always been a fan of the Oz invented Neenish Tart. In fact I say to my wife from time to time – I fancy a bit of tart
I came across this recipe a week ago and Mrs OT knocked up a batch for me. Then I thought perhaps it could be my contribution to Cook’s Corner….
Dating back almost a century, the velvety Australian neenish tart bursting with mock cream and topped with sickly sweet icing, is sure to hit a nostalgic chord.
Ingredients:
• 150g self-raising flour
• 150g plain flour
• 180g butter, softened
• 75g caster sugar
• 1 egg, lightly beaten
Filling
• 200g Sweetened Condensed Milk
• 1 1/2 tbsp. lemon juice
• 125g butter, softened
• 120g icing sugar mixture, sifted
Icing
• 1 tsp milk, extra
• 240g icing sugar mixture
• 2 tbsps. milk
• 1 1/2 tbsps. baking cocoa
Method:
1. To make the pastry, preheat the oven to 180°C/160°C for fan forced. Grease two patty pans with 12 holes.
2. Using an electric mixer, cream butter and sugar; add egg until combined. Fold through sifted flours and knead until the pastry is smooth.
3. On a lightly floured surface, roll out pastry and cut 24 x 6.5cm rounds. Line the patty pans and cook for 15-20 minutes or until golden.
4. To make the filling, use an electric mixer, blend the butter and sugar until pale in colour. Slowly add the sweetened condensed milk and lemon juice in an alternate patter, mixing well after each addition.
5. Fill prepared pastry cases with the mixture.
6. To make the icing, combine the icing sugar and milk in a medium bowl.
7. Place half the icing in a separate bowl. Add the baking cocoa and extra milk, stir until combined.
8. Spread white icing over filling onto half of each tart and smooth the surface. Allow to set for 5 minutes. Repeat with the chocolate icing and allow to set for 5 minutes.
