Neenish tarts

Neenish tarts

By
From
Baking
Makes
24
Photographer
Vanessa Levis

Pastry

Ingredients

Quantity Ingredient
125g butter, softened
110g sugar
1/2 teaspoon almond essence
1 egg
250g plain flour, sifted
1 teaspoon baking powder
a pinch of salt

Filling

Quantity Ingredient
90g buter, softened
80g icing sugar, sifted
3 tablespoons sweetened condensed milk
1 tablespoon lemon juice

Icing

Quantity Ingredient
160g icing sugar
1 drop vanilla essence
1 tablespoon cocoa powder
1 teaspoon butter

Method

  1. To make the pastry, using an electric mixer, cream the butter with the sugar and almond essence until light and fluffy. Add the egg and beat well. Stir in the flour, baking powder and salt. Knead lightly, then form into a ball, wrap in plastic wrap and chill for 30 minutes.
  2. Preheat the oven to 180°C. Grease two 12-hole shallow patty tins.
  3. Roll out the pastry and cut into twenty-four 6 cm rounds. Fit into the prepared patty tins, prick lightly with a fork and chill for 20 minutes. Bake for 10–15 minutes or until a pale biscuit colour. Cool on wire racks.
  4. To make the filling, beat the butter until fluffy, then beat in the icing sugar, condensed milk and lemon juice. Spoon into the cooled tarts, smooth flat with a palette knife and leave to set.
  5. To make the icing, sift the icing sugar into a small heatproof bowl, add 1 tablespoon of hot water and heat over gently simmering water. Stir in the vanilla and when the icing will coat the back of a spoon, use it immediately to ice one half of each tart.
  6. Add the cocoa and butter to the remaining white icing in the bowl. Stand over simmering water and stir until the butter melts and the icing is smooth and glossy (you may have to beat in a little more hot water). Use at once to ice the other halves.

Tip

  • To help make a clean line between the two icings, place a square of baking paper on top of one half so that the straight edge forms a guide for the white icing. Remove immediately. Repeat with all the white halves and leave to set completely. When adding the chocolate icing, tilt each tart as you ice so that the icing comes cleanly against the white edge.
Tags:
baking
bakery
margaret
fulton
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