Neenish Tarts are a small pastry tart, layers of jam and mock cream filling and topped with two-tone icing. One of the most wonderful traditional Australian desserts found at bakeries everywhere.
I have been wanting to make Neenish Tarts for like for-ev-ahhhh! I mean these things are sweet and decadent and totally Australian. Yes! Sounds perfect for me. I mean, I’m Aussie and I love anything sweet.
So what are Neenish Tarts?
They are delicious is what they are.
- Crispy, buttery pastry base
- A layer of strawberry or raspberry jam
- A layer of mock cream
- All topped with two tone icing
How to make Neenish Tarts
I use my standard buttery shortcrust pastry recipe for these. They turn out golden and crispy and perfect for that amazing neenish tart filling.
The jam is …. normally raspberry, however, if you’re very lucky just like me to have a mum who just made a batch of sweet and lovely strawberry jam, you should definitely use that. And I did. Thanks mum!
The mock cream filling
This is an interesting one. Mock cream is a little like a buttercream but it uses granulated sugar dissolved in milk with a little gelatine to thicken it and set it. Sounds unusual right but it’s amazing. I’m not sure why I’ve never topped cupcakes with this stuff. This mock cream filling is silky smooth, super buttery in flavour but also sweet.
Neenish Tarts have a tendency to be very sweet so I make my mock cream a little less sweet so the one bite doesn’t send you into a sugar coma.
That two-tone icing
This is an absolute must. Neenish tarts are just not neenish tarts without the two-tone icing. The two colours always include a dark chocolate icing and either white or pink icing on the other side. I’m not sure which came first but both colours are just as common as each other.
All summed up Neenish Tarts are sweet and decadent but they’re also quite small so you can afford to have a couple …. at least, right???
Have you decided on your Australia day party dessert yet? Neenish Tarts anyone.
More great Aussie desserts
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Make sure to start these a few hours before you want to serve - there is a total of up to 1 hour waiting time for parts to cool.
- 1 cup (130g) plain (AP) flour
- 80 g unsalted butter, cubed and cold
- 2 tablespoons granulated sugar (notes)
- Pinch of salt
- 1 egg yolk
- 1 ½ tablespoons cold water
- ½ cup strawberry jam
- 1 tablespoon boiling water (notes)
- ½ teaspoon gelatine powder
- 2 tablespoons milk (notes)
- ¼ cup caster (superfine) sugar
- 115 g unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup icing (powdered / confectioners) sugar
- 3 teaspoons milk
- 2 teaspoons dutch cocoa (natural is also fine)
- Pink food colouring (optional)
Place the flour, butter, sugar and salt in a food processor and pulse until it looks like wet sand. Add the egg yolk and pulse until mixed through. Finally add the ice water ½ tablespoon at a time and pulse between each until the dough just starts clumping together.
Turn the dough out onto a lightly flour surface and knead just until smooth (not for too long). Press into a disk, wrap in plastic wrap and refrigerate for at least half an hour.
Preheat the oven to 200C / 400F / 180C fan forced. Grease and lightly flour a 12 hole muffin tin (notes)
Roll the dough out to about 2mm thick and use a large round cookie cutter (approx. 8.5-9cm), to cut rounds of pastry. Gently drop them down into each hole of the muffin tin, making sure they’re level. The pastry should come about 2cm up the side of the holes. Return to fridge for 15 minutes.
Prick the base of each pastry case with a fork and bake for around 10-12 minutes until starting to turn golden. Then transfer to a cooling rack until completely cooled.
Spread about 1.5 teaspoons of jam over the base of each tart case.
Tip the boiling water into a small dish and sprinkle the gelatine over the top. Mix with a fork, then allow to sit for 5 minutes.
Add the sugar and milk to a small saucepan and heat over very low heat until the sugar has dissolved. Give the gelatine another stir, then pour it into the hot milk and stir until completely dissolved.
Let the milk mixture cool to room temperature before continuing
Beat the butter and vanilla until light and creamy. Slowly pour in the milk mixture while constantly beating.
Spread the mock cream over the tarts and use a spatula to make the top level.
Mix the sifted icing sugar and the milk together until you have a smooth spreadable consistency (see notes).
Transfer half to a separate bowl and add the cocoa, mix well.
In the other half add just a small amount of pink food colouring (optional) and mix.
Use a small spatula to spread the pink icing over half of each tart then allow them to set a little at room temperature for about 10-15 minutes.
Repeat with the chocolate icing.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- I like to grease and flour my tin just to be on the safe side, so that the cooked pastry cases turn out easily.
- You don’t want the icing too runny, so it drips down the sides of the tarts. A great way to test the consistency is to give it a mix around then let it sit and it should take about 7-8 seconds to totally smooth out again.