Name: Neenish tarts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: Glace icing; 1 1/2 cup (240g) icing sugar, sifted; 2 tablespoon milk, plus 1 tablespoon extra; 1/2 teaspoon vanilla extract; 1 1/2 tablespoon cocoa, sifted; 1 1/2 cup (225g) plain flour, sifted; 110 gram butter, chopped; 1 egg yolk; Mock cream; 90 gram butter, chopped; 3/4 cup (120g) icing sugar, sifted; 1 teaspoon vanilla extract

Ingredients

Glace icing

1 1/2 cup (240g) icing sugar, sifted

2 tablespoon milk, plus 1 tablespoon extra

1/2 teaspoon vanilla extract

1 1/2 tablespoon cocoa, sifted

1 1/2 cup (225g) plain flour, sifted

110 gram butter, chopped

1 egg yolk

Mock cream

90 gram butter, chopped

3/4 cup (120g) icing sugar, sifted

1 teaspoon vanilla extract

Method

1.Preheat oven to 200°C or 180°C fan. Grease a shallow 12-hole patty pan tray.

2.Place flour in a bowl and rub in butter with fingertips, until mixture resembles breadcrumbs. Stir in yolk and mix to form a dough. Knead gently on a lightly floured surface to form a ball. Wrap in plastic and chill for 30 minutes.

3.Place dough between two sheets of baking paper and roll until 3mm thick. Using a 6.5cm cutter, cut 12 rounds. Line prepared pans with pastry and lightly prick all over with a fork. Blind bake for 10 minutes, remove paper and rice and bake for another 5 minutes, until golden. Cool on wire racks.

4.Meanwhile, make Mock Cream. Using an electric mixer, beat butter and icing sugar together until pale and creamy. Beat in vanilla extract. Fill pastry cases with Mock Cream, levelling tops with a spatula. Make a line in centre of each tart with a skewer or knife.

5.To make Glace Icing, combine icing sugar, milk and vanilla extract in a bowl. Beat with a metal spoon until smooth. Place over a saucepan of hot water on low heat and stir until smooth. Spread 1 teaspoon of vanilla icing over half of each tart and set aside to set.

6.Stir cocoa and extra milk into remaining icing. Reheat. Spread, 1 teaspoon of chocolate icing over other half.

To blind bake, place greaseproof paper in each case. Fill with pastry weights, rice or dried legumes, then bake. If preferred, use ready-made sweet shortcrust pastry or tartlet cases and bake according to packet directions.
Note

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