Neenish Tart

Recipe by
Total Time:
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

Wanna try an Australian dessert? Here's a fool proof recipe of the delicious Neenish Tart you should definitely try. 

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 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

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.