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Neenish Tarts
Preparation
15 mins
Cooking
10 mins
Makes
6 large or 12 small tarts
Low FODMAP serve
1 tart
Satisfy your sweet tooth with this quintessential pastry filled with mock cream, raspberry jam and topped with distinctive pink and white icing.
In 1913, in the New South Wales town of Grong Grong, local Ruby Neenish was preparing for an afternoon tea when she ran out of cocoa. Improvising, she iced the tarts with half white and half chocolate icing, known forevermore as the classic Neenish tart.
What you'll need
360g Lo-Fo Pantry Plain Flour
175g butter, cold, cubed
1 egg yolk
2 tablespoon caster sugar
2-3 tablespoon cold water
For the filling
70g butter, softened
⅓ cup caster sugar
¼ cup boiling water
2 tablespoon lactose free milk, hot
1 cup jam
For the icing
1 ½ cups icing sugar
2 tablespoon lactose free milk, hot
couple drops pink food colouring
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry Plain Flour
Process
Step 1
In a blender, combine flour and caster sugar for the tart cases. Add chopped cold butter and pulse until it resembles wet sand. Add the egg yolk and gradually add the water while the blender is running until a dough forms.
Step 2
Tip the dough onto a floured bench and knead until the dough starts to come together in a smooth ball. Cover and rest in the fridge for 30 minutes.
Step 3
Preheat the oven to 170°C. Roll out the pastry on a floured surface then carefully place it in your tart tins and bake immediately for 10 minutes or until golden.
Step 4
Remove the tart cases from the over an allow to cool completely.
Step 5
Make the mock cream by creaming the butter and caster sugar until light and fluffy. While still beating, gradually add the boiling water and hot milk until it is smooth.
Step 6
Spread the tart cases with a layer of jam, and then top with a layer of mock cream.
Step 7
To make the icing, combine the icing sugar and hot milk and mix until smooth. The icing needs to be quite thick, so add more icing sugar if runny.
Step 8
Divide the icing into 2 bowls and add pink food colouring to one.
Step 9
Top each tart with half white icing and half pink icing.
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
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