19 Mar 2016

Neenish Tarts

No Comments Baking and Tarts / Pies

Neenish tarts are a (mostly) Australian tart which has a sweetened condensed milk filling and milk/white chocolate on top. They’re perfect for the equinox which is the half way point between the solstices where day (white) and night (dark/milk) are the same length. Sometimes they have a mock cream of gelatin based filling, but the sweetened condensed milk version in this recipe is easier to make.

Neenish Tarts
Prep time
Cook time
Total time
Serves: 12 Tarts
  • 125g butter
  • 125g caster sugar
  • 225g plain flour
  • 1 egg
  • 75g butter, softened
  • 110g icing sugar
  • 120ml sweetened condensed milk
  • 2 tbsp lemon juice
  • 50g dark chocolate
  • 50g white chocolate
  • 60ml double cream
  1. Cream the butter and sugar until lightned.
  2. Add the egg, then stir in the flour.
  3. Wrap in plastic and chill overnight.
After chilling...
  1. Roll out the pastry and cut 12 circles with a circular cookie cutter to fit mould cavities.
  2. Fill with foil and baking beans and blind-bake for 15 mins.
  3. Remove the foil and bake for 5 more mins until golden brown and cooked.
  4. Cool before filling.
  1. Beat the butter and icing sugar until well mixed.
  2. Add the condensed milk and lemon juice, then fill the cooled cases.
  1. Heat the cream to simmering.
  2. Mix half of the cream with white chocolate and half with dark chocolate.
  3. Spread white chocolate on one half and dark chocolate on the other half .
  4. Chill to set the chocolate before serving.

Baked shells

Blind bake the shells until golden brown

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