Neenish Tarts | childhood favourite recipes
Dating back almost a century, this Australian creation of a pastry case filled with mock cream (and sometimes a raspberry jam layer) and topped with sickly sweet icing seems to hit a nostalgic chord...
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Ingredients
- 1 quantity Sweet shortcrust pastry, divided in half before wrapping and chilling as directed
- 1 tablespoon boiling water
- ½ teaspoon gelatine powder
- 65g (⅓ cup) caster sugar
- 2 tablespoons milk
- 125g unsalted butter, softened
- 1 teaspoon natural vanilla essence or extract
- 185g (1½ cups) pure icing sugar
- 1 tablespoon water, plus 1 teaspoon extra (optional)
- 2 teaspoons sifted cocoa powder
- Pink food colouring
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