Neenish Tarts

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the flour and icing sugar and rub in the butter until it looks like fine breadcrumbs. Stir in the egg yolk and 1 tablespoon of water, adding more water if needed, until the dough just comes together. Flatten, wrap and chill for 30 minutes.

   Mark done Start 30 min timer

2. Heat the oven to 180°C / 350°F and grease a 12-hole shallow tart tin.

   Mark done

3. Roll the pastry to 3 mm thick and cut 12 rounds about 8 cm across. Press them into the holes and prick the bases with a fork.

   Mark done

4. Bake for 12 minutes, until golden. Cool in the tin for 5 minutes, then move to a wire rack and cool completely.

   Mark done Start 12 min timer

5. Beat the butter, icing sugar, milk and vanilla for 3 minutes, until pale and fluffy.

   Mark done Start 3 min timer

6. Put half a teaspoon of jam in the base of each pastry case and spoon or pipe the filling on top, level with the rim.

   Mark done

7. Mix 75 g of the icing sugar with the lemon juice and 1 tablespoon of milk to make a thick white icing. Mix the remaining 75 g of icing sugar with the cocoa and remaining milk for a chocolate icing.

   Mark done

8. Spread white icing over one half of each tart and chocolate icing over the other. Leave for 20 minutes to set.

   Mark done Start 20 min timer

Chef’s Tips

• Cool the pastry cases completely before filling them. Warm cases melt the buttercream.
• Keep the icing thick. It should hold its shape on the tart without running over the edge.
• Ice the white half first, then wipe the knife before the chocolate half so the colours stay clean.

Pairing Suggestions

• A cup of tea
• A pot of coffee
• Fresh strawberries

Storage & Reheating

Keep in an airtight container in the fridge up to 3 days. Freeze the un-iced tart shells for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.