Baby Neenish Tarts Recipe
For the Pastry
125g butter, softened
110g (½ cup) sugar
1 egg
280g (2 cups) flour
1 teaspoon baking powder
pinch salt
For the Filling
135g (¾ cup) icing sugar
150g butter, softened
190ml (¾ cup) sweetened condensed milk
60ml (¼ cup) lemon juice
finely grated zest of 4 lemons
For the Icing
90g white chocolate (melted)
90g dark chocolate (melted)
Method
Preheat oven to 180ºC.
To make pastry, cream butter and sugar until light and fluffy. Add egg and beat well.
Sift flour, baking powder and salt together. Stir into creamed mixture until combined.
Turn mixture out onto a lightly floured board and knead well. Wrap pastry in Gladwrap and chill for 15 minutes.
Break off small pieces of dough (3cm balls) and press into baby muffin trays (each muffin cup is 5cm in diameter) using your fingers. Trim any sides where the pastry is higher than the tin. Prick bases and bake for 12 minutes or until pastry is a light golden brown. If the pastry cases expand during cooking, press down with a measuring spoon to create a larger cavity for the filling and return cases to the oven. Transfer cases to a cooling rack.
To make filling, sift icing sugar into a bowl. Add butter, condensed milk, lemon juice and zest and beat until smooth. Taste to ensure it has enough lemon flavour.
Once cases are cold, fill with condensed milk mixture so filling is level with the top of the cases. Chill cases to allow filling to set slightly.
Once filling is set, spread a layer of white chocolate on one half of each tart. Refrigerate until set, and then spread the dark chocolate over the remaining half. Chill until set.
Package Neenish Tarts in airtight containers with plastic wrap in between each layer.
Baby Neenish Tarts can be iced and stored in an airtight container for up to 7 days in the refrigerator, or frozen for 3 months.