Neenish Tarts

Neenish Tart

You are probably thinking ‘What on earth are Neenish Tarts’?, unless of course you are Australian, in which case I am hoping you know!  I was idly surfing the web and realised it was Australia Day on Monday, so I decided to see what other sweet treats down under has to offer other than the Lamington.  This is when I came across the Neenish Tart, a pastry case filled with a layer of raspberry jam and mock cream topped with 2 tone icing.  Sounds sweet, and it is!

I used this recipe for the filling and topping and made my own Sweet Short crust Pastry, though you could buy that if you wanted.  I also saw some recipes that made the mock cream with condensed milk, if you have ever made them this way do let me know what they are like!  You could make one big 9 inch tart, 4 tartlets or use a fairy cake tin and make 12 bite size tarts

Neenish Tarts

Ingredients (Makes 4 Tartlets)

For the Pastry

85g Plain Flour
20g Ground Almonds
20g Icing Sugar
75g Butter, chilled, chopped
1 Egg Yolk
1/2 tbsp. Iced Water

For the Mock Cream

1 tbsp. Boiling water
½ tsp. Gelatine Powder
65g Caster Sugar
2 tbsp. Milk
125 g Unsalted Butter, softened
1 tsp. Vanilla Extract

For the Icing

185 g Icing Sugar
1 tbsp. Water, plus 1 tsp. extra (optional)
2 tsp. sifted Cocoa Powder
Pink Food Colouring

125g Raspberry Jam


  • Place the flour, ground almonds, icing sugar and butter into a bowl or food processor and rub together/mix until it becomes like fine breadcrumbs
  • Next add the egg yolk and water, mix until the dough comes together (you may need to add extra water if your dough is too dry)
  • Turn the dough out onto a lightly floured surface and knead gently for a few minutes, be careful not to over work.  Shape into a circle and wrap in cling film
  • Let this rest in the fridge for about 30 minutes
  • Preheat the oven to 200C / 180C Fan / Gas Mark 6
  • Grease and line your tin of choice, then roll out your dough and line the tin with the pastry (cutting it as per the tin you chose) and trim the excess
  • Put back in the fridge again for about another 20 minutes
  • When ready remove from the fridge and prick the bottom of the pastry with a fork, line with baking parchment and fill with baking beans
  • Bake for about 10 minutes, then remove the baking parchment and beans and put back into the oven for about another 10 minutes, or until golden brown and cooked.
  • Leave to cool in the tin
  • For the mock cream filling, pour the boiling water into a small cup/bowl and sprinkle the gelatine over it, then whisk the gelatine, set aside for a few minutes until it becomes clear
  • Combine the sugar and milk in a saucepan and stir over a medium heat until the sugar dissolves
  • Stir in the gelatine mixture and mix well, remove from the heat and leave to cool.  You will need to stir it occasionally to stop it setting
  • Beat the butter and vanilla together in a bowl until pale and creamy
  • With the mixer still running slowly add the cooled gelatine and mix until fully combined and fluffy
  • Heat the raspberry jam in the microwave for 15 secs just to loosen it up, then spread a layer on top of the pastry case(s)
  • Then divide the mock cream evenly among the cases and smooth the surfaces
  • Set aside in a cool spot to set (do not put them in the fridge)
  • While that is setting, make the icing.  Sift the icing sugar into a bowl and stir in the water until smooth (the icing should be a spreadable consistency).
  • Divide the icing between two bowls.  In one stir in the cocoa powder and an extra teaspoon of water
  • In the other bowl add a few drops of pink colouring to the icing sugar
  • Once the mock cream has set, spread about a teaspoon of the pink icing over the top of half of each tart. Set aside for 5-10 minutes for the icing to set.
  • Spread about a teaspoon of the chocolate icing over the remaining half of each tart to cover the tops and then set aside for 5-10 minutes for the icing to set.

Neenish Tart