Name: Neenish tarts
Cook time: 10 min
Total time: 10 min
Ingredients: Icing; 1 1/2 cup icing sugar, sifted; 2 teaspoon cocoa, sifted; 4 tablespoon warm water; few drops pink food colouring; Filling; 1/4 cup raspberry jam; 1/4 cup icing sugar; 1/1 cup condensed milk; 50 gram butter, at room temperature; 1 tablespoon lemon juice; 275 gram packet frozen sweet tart cases

Neenish tarts

For a real sweet treat, these crisp little tarts are filled with raspberry jam and a sweet, creamy lemon centre and iced with chocolate and pink icing � they are extremely yummy and moreish.

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Makes 12 Item

Cook

10M

Ingredients

Icing

1 1/2 cup icing sugar, sifted

2 teaspoon cocoa, sifted

4 tablespoon warm water

few drops pink food colouring

Filling

1/4 cup raspberry jam

1/4 cup icing sugar

1/1 cup condensed milk

50 gram butter, at room temperature

1 tablespoon lemon juice

275 gram packet frozen sweet tart cases

Method

1.Preheat oven to hot, 200°C. Arrange cases on a baking tray. Bake for 8-10 minutes until golden. Cool. Remove foil cases and discard.

2.FILLING. Spoon an even amount of jam into each shell.

3.In a small bowl, combine icing sugar, condensed milk, butter and lemon juice. Beat with a wooden spoon until smooth.

4.Divide filling evenly between tart cases. Chill for 15-20 minutes until firm.

5.ICING. Divide icing sugar evenly between two bowls. Add the cocoa to one bowl and combine. Gradually add half the water until the mixture is smooth and spreadable. Repeat with second bowl, remaining water and colouring.

6.Spread chocolate icing over one half of each tart. Chill until set. Cover the other side of tarts with pink icing. Chill until set before serving.

If preferred, use homemade pastry and bake in small, shallow tart pans of choice. The pastry will need to be cooked all the way through before Covering with filling, as it will not need further baking.
Note

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