Tuesday, 21 February 2012

Neenish Tarts

Nothing wrong with a little bit of good old fashioned baking! 

I used the Neenish Tart recipe from my trusty Edmonds Cookbook for these.

Sweet shortcrust pastry - for pie cases
125g butter, softened
1/2 cup sugar
1 egg
2 cups flour
1 teaspoon of baking powder
pinch of salt

Preheat oven to 180 degrees.

Cream butter and sugar before adding egg and beating well. Sift flour, baking powder and salt together. Mix into creamed mixture, stirring well. I cheated and used my food processer which I am slightly obsessed with at the moment (it can do pretty much anything!)

Turn mixture onto floured surface and knead well.
Cool pastry in the fridge for 15 minutes. 

Roll out to 2mm thickness, cut into rounds and use to line mini muffin cases. Prick bases. 
Bake for 12 minutes or until cooked. Cool before filling . . .

Filling Ingredients
Beat together:
Half a can of sweetened condensed milk
Half a cup of sifted icing sugar
The juice from one lemon
(Edmonds also calls for 100g of butter but I omitted this!)

Refrigerate to set.
Aaand ice tarts half and half with first vanilla, and then chocolate icing. 

Voila! Fairly impressive looking and delicious. Success.

1 comment:

  1. They look perfect! Totally authentic too. Thanks for posting the recipe - just the thing for Mothers Day this weekend! Cheers.