Lifestyle
How to make the perfect Neenish tarts
Discover the joy of homemade Neenish tarts, where traditional flavours meet a luscious twist of white and milk chocolate.
Neenish tarts are a beloved Australian and New Zealand dessert, known for their distinctive two-tone icing and delicious, creamy filling.
Traditionally, these tarts are made with a shortcrust pastry base, a sweet filling of jam and mock cream, and a glaze of half chocolate and half white icing. However, we’re taking a modern twist on this classic by incorporating white and milk chocolate into the topping.
Ingredients
For the pastry base:
- 200g Plain flour
- 100g Unsalted butter (cold, cubed)
- 50g Icing sugar
- 1 Egg yolk
- 2-3 tbsp Cold water
For the filling:
- 200g Raspberry jam (or any jam of your choice)
- 150ml Double cream
- 100g Caster sugar
- 1 tsp Vanilla extract
- 2 tbsp Cornflour
- 200ml Whole milk
- 50g Unsalted butter
For the icing:
- 100g White chocolate
- 100g Milk chocolate
Method
Step 1: Prepare the pastry
- In a large bowl, combine the plain flour and icing sugar. Add the cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
- Add the egg yolk and a tablespoon of cold water. Mix until the dough begins to come together. If the dough is too dry, add more cold water, a tablespoon at a time, until it forms a smooth dough.
- Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
Step 2: Make the filling
- In a medium saucepan, heat the whole milk until it just begins to boil. Remove from heat and set aside.
- In a bowl, whisk together the double cream, caster sugar, and cornflour until smooth. Gradually add the hot milk, whisking constantly to combine.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract and butter until fully incorporated.
- Transfer the mixture to a bowl, cover with cling film (pressing it directly onto the surface to prevent a skin from forming), and let it cool to room temperature.
Step 3: Bake the pastry cases
- Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
- On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm. Use a round cookie cutter to cut out circles of dough, and gently press them into a tart tin or muffin tin.
- Prick the base of each pastry case with a fork, line with baking parchment, and fill with baking beans or rice. Bake for 10-12 minutes, then remove the parchment and weights and bake for another 5 minutes until the pastry is golden brown. Allow to cool completely.
Step 4: Assemble the tarts
- Spread a thin layer of raspberry jam in the bottom of each cooled pastry case.
- Spoon the cooled cream filling over the jam, filling each case nearly to the top. Smooth the surface with the back of a spoon.
Step 5: Prepare the icing
- Melt the white chocolate and milk chocolate in separate bowls over a double boiler or in the microwave, stirring frequently until smooth.
- Carefully spoon the melted white chocolate over one half of each tart, and the melted milk chocolate over the other half, creating a neat division down the middle. Allow the chocolate to set at room temperature or in the fridge.
Tips for perfect Neenish tarts
- Chilling the pastry dough helps to prevent shrinking during baking and ensures a crisp, flaky texture.
- For a smooth, glossy finish, ensure the melted chocolate is not too hot when spreading it over the tarts.
- When filling the tarts, try to spread the jam and cream filling evenly for a balanced taste in every bite.
- Allow the tarts to set properly after icing to ensure they hold their shape and the chocolate firms up nicely.
- Neenish tarts can be stored in an airtight container in the refrigerator for up to three days, making them a convenient make-ahead dessert.