Ingredients

• For Pastry:
• 225 gms - Plain flour
• 120 gms - Butter, chilled, cubed
• 1 - Egg yolk
• 2 tbsp - Iced water
• Plain flour, to dust
• 1 cup - Raspberry jam
• For Mock cream:
• 80 gms - Caster sugar
• 1 tbsp - Milk
• 1 tbsp - Cold water
• 1 tbsp - Boiling water
• 1/2 tsp - Powdered gelatine
• 100 gms - Unsalted butter, at room temperature
• 1 tsp - Vanilla essence
• For Icing:
• 230 gms - Icing sugar mixture
• 2 tbsp - Milk
• 1.5 tbsp - Cocoa powder
• 1 tsp - Milk, extra
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How to Make Neenish Tart

• Preheat oven to 200 degree celcius. Place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
• Add the egg yolk and iced water, and process until the mixture just comes together.
• Turn the dough onto a lightly floured surface and gently knead until smooth.
• Divide into 2 equal portions. Use a lightly floured rolling pin to roll out 1 portion to 3mm thick.
• Use an 8cm-diameter round pastry cutter to cut out 6 discs.
• Line six 80ml (1/3-cup) capacity muffin pans with pastry.
• Repeat with the remaining dough. Place in the fridge for 15 minutes to rest.
• Meanwhile, to make the mock cream, combine sugar, milk and cold water in a saucepan and stir over medium-low heat until sugar dissolves.
• Remove from heat. Place boiling water in a heatproof jug, sprinkle over gelatine and whisk with a fork until dissolved.
• Add gelatine mixture to the sugar mixture and stir to combine. Set aside for 15 minutes to cool.
• Use an electric beater to beat butter and vanilla in a bowl until white and creamy.
• Add the sugar mixture in a thin steady stream and beat until well combined. Cover with plastic wrap and set aside until required.
• Remove muffin pans from the fridge. Use a fork to prick bases of pastry cases.
• Bake in oven for 10 minutes or until golden.
• Remove from oven and transfer to a wire rack for 15 minutes to cool.
• Place jam in a saucepan over medium heat.
• Cook, stirring, for 2 mins or until the jam melts. Strain the jam into a heatproof jug and pour into pastry cases.
• Set aside for 5 mins to set.
• Spoon mock cream evenly among pastry cases and smooth the surface.
• To make the icing, combine the icing sugar and milk in a medium heatproof bowl. Place half the icing in another heatproof bowl.
• Add the cocoa and extra milk and stir until combined. Place the bowl containing the white icing over a saucepan of simmering water and stir until runny.
• Spread the white icing over the cream on half of each tart and smooth the surface. Set aside for 5 minutes to set. Repeat with the chocolate icing and set aside for 5 mins to set.
• This recipe is provided by The Grand Mercure, Bengaluru.
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