How to make the perfect Neenish tarts

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

1. 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.
2. 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.
3. Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.

Step 2: Make the filling

1. In a medium saucepan, heat the whole milk until it just begins to boil. Remove from heat and set aside.
2. In a bowl, whisk together the double cream, caster sugar, and cornflour until smooth. Gradually add the hot milk, whisking constantly to combine.
3. 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.
4. 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

1. Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
2. 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.
3. 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

1. Spread a thin layer of raspberry jam in the bottom of each cooled pastry case.
2. 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

1. Melt the white chocolate and milk chocolate in separate bowls over a double boiler or in the microwave, stirring frequently until smooth.
2. 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

1. Chilling the pastry dough helps to prevent shrinking during baking and ensures a crisp, flaky texture.
2. For a smooth, glossy finish, ensure the melted chocolate is not too hot when spreading it over the tarts.
3. When filling the tarts, try to spread the jam and cream filling evenly for a balanced taste in every bite.
4. Allow the tarts to set properly after icing to ensure they hold their shape and the chocolate firms up nicely.
5. Neenish tarts can be stored in an airtight container in the refrigerator for up to three days, making them a convenient make-ahead dessert.